Coat 4 rib-eyes with the juice of 2 oranges and 1 lime, 1 tablespoon each chopped oregano and garlic, and 1/2 teaspoon kosher salt; set aside 20 minutes. Grill (see No. 26) along with some orange wedges. Boil the marinade; season with salt and sugar. Let cool slightly. Serve over the steaks.