Char siu marinade for my 45-day air dried Scotch rib steak from Moobi Valley. Damn, this is going to be a bitchin steak! Marinating while preparing a martini to further inspire my dinner. I haven’t American broiled a beef steak in decades. But it seemed logical so the marinade wouldn’t char from the sweet malt extract. Asian cookery doesn’t use honey except for medicine.