re: Root beer as a steak marinade

Except for the very occasional sauerbraten, I seriously haven’t marinated any meat since college. I find it to be the biggest whole bunch of nothing whatsoever compared to salt curing or brining meat to add flavor, texture or moisture to meat during the cooking process. For steak though, I just want good quality meat, and dry aged if possible, and a DRY exterior, not wet, and not sugary, I can get a much better crust on the outside with salt and cracked black pepper and high heat rather than burning sugar.