Add all of the marinade ingredients to a mixing bowl and whisk to combine.
Put the marinade in a gallon-sized ziptop bag and add the steaks.
Seal the bag and put it in the fridge for 2 hours or overnight.
Remove the steaks from the fridge about a half hour before cooking.
Stir the seasoning ingredients, except for the butter and olive oil, together in a small bowl. Set this near where you will be cooking the steaks.
To cook on the grill:
Preheat the grill to high heat.
Remove the steaks from the marinade, brush with olive oil, and sprinkle with seasoning.
Place the steaks on the grill and cook them for 4 to 6 minutes per side.
Check the steaks with your meat thermometer and remove them when they are 130 to 135 degrees.
Dot the tops with butter and tent aluminum foil over them.
Let the steaks rest for about 5 to 8 minutes before serving.
To cook in a pan:
Preheat a heavy cast iron or ovenproof pan over medium heat.
Turn your oven on to 400 degrees.
Take the steak from the marinade and lightly pat it dry.
Sprinkle with the seasonings and place in the pan. Sear the meat well for 2 minutes per side to brown it.
Place the pan into the oven and bake for 10 to 15 minutes.
Remove from the oven, place the steaks on a plate to rest.
Dot them with butter and cover with aluminum foil, letting them rest for about 10 minutes.
Serve.
Notes
As you’re cooking, do not press the steak.
It’s best to remove the steak when it is a few degrees cooler than you want it to be, since it will continue to cook after you remove it from the grill.
Let the steak rest for about 5 minutes before serving it to allow the juices to reabsorb into the muscle tissue.
ADVERTISEMENT
