Any tender steak tastes great with classic teriyaki marinade. In this recipe we suggest Porterhouse, but you won't go wrong with sirloin or T-bone. The T-bone comes from the center section of the short loin, between the Porterhouse and the club steak, and, although it has a smaller fillet, is very similar in texture and flavor to the Porterhouse. If you would rather grill these fine steaks without marinating them first, please do. Use the marinade, too, on round steak or rib steak. Rib steaks are less tender and fattier than club steaks, which they resemble in appearance. Round steaks are from the rump and are quite lean, which is why they do well when marinated—the lack of fat means the meat is drier than other cuts and so benefits from a good soaking in a flavorful liquid.