It's possible to steam a steak. You will cook it and you will remove all the flavour.
@BaffledCook is giving you good advice with the sous-vide route, but it requires specialist kit to do, which even a lot of professional kitchens don't have. You can glad wrap or bag your steak before steaming - highly recomended since it with retain all the flavour of both the steak and the marinade. But to get that lovely finish, brown surface (the Maillard reaction mentioned by @Carmi) you're going to have to drop it onto some hot iron! A Skillet, pan, what ever you want to call it!
I'm going to go out on a limb here and say that steaming a steak is disrespecting the animal it came from. Bring your steak and marinade up to room temp or a little warmer and sear it on a smoking hot skillet. Enjoy.
PS putting soy in the water will have very little effect since the mineral element will not evaporate in a manner that will season your meat, and any of the more volatile compounds that might add the light, more fragrant seasoning notes, will have evaporated in the first couple of minutes.