jesus christ do not marinate a steak what are you high? the point of a steak is that it tastes like steak, not that it tastes like sauce. If you want teriyaki beef then make a stir-fry or a kebab or something.
Look, here's how you make a fantastic steak. You need a cast iron skillet, a brush, and some tongs. You also need a decent steak, preferably about an inch thick. I do this a lot with New York Strips and Ribeyes, because I got a large amount of them for very cheap and froze them.
Preheat oven to ~425 - exact temperature varies by how done you want the steak to be, i find 425 to produce a nice medium/medium-rare - and put the skillet over medium heat until it's smoking and water vaporizes when you splash a drop in to test. Brush both sides of the steak liberally with some sort of oil that has a high smoke-point - i use extra light olive oil - and put generous salt and fresh-ground black pepper on both sides. You want the steak to be basically drenched in oil, for lubrication for what we're about to do.
Toss the steak into the skillet. There will probably be a lot of smoke, so this is a good time to unplug your smoke detector. Let it sit there, without moving it, for two full minutes. Then using your meat tongs, flip the steak, and let it sit again for two minutes. This is part of why you're drenching the steak in oil, to lubricate it so it doesn't stick when you do this. Searing the steak in this way gets a nice tasty crust on the outside of the steak without the char that a grill will produce, and the fact that we're searing on an evenly-heated cooking surface instead of on a grid over convection heat means the sear is actually worth a damn.
After the second 2-minute sear, put a pat of butter in the middle of the steak and put the whole skillet in the oven, uncovered. The butter will melt and form a delightful glaze. Leave it there for five minutes, then pull it out, move the steak to a plate, cover tightly with aluminum foil, and let it rest for another 5. Then serve.
The resulting steak is uncomplicated and easy, involves maybe 20 minutes total including the resting, and will be tender, moist, and delicious without needing or wanting any further seasoning.