• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1 tsp ground black pepper
• ½ tsp salt
• 1 pinch red pepper flakes
• Up to 4 lb (≈1.8 kg) steaks of your choice

1. Make the marinade. In a small bowl whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, black pepper, salt, and red pepper flakes until combined.
    
2. Marinate the steaks. Place steaks in a resealable plastic bag or a shallow container. Pour the marinade over the steaks, remove excess air, seal, and refrigerate. Marinate for at least 2 hours or up to overnight for best flavor and tenderness.
    
3. Cook the steaks (skillet method). Heat a heavy skillet over high heat until very hot. Remove steaks from the marinade (discard used marinade). Add steaks to the skillet and sear 3 minutes per side, until a brown crust forms. Reduce heat to medium-high and continue cooking, flipping as desired, until steaks reach your preferred doneness. (Example: about 10 minutes total, flipping 2–3 times, produced medium-well in the author’s test.)
    
4. Finish & serve. Top with a pat of salted butter and garnish with chopped fresh parsley if you like. Rest steaks 5 minutes before slicing.
    

• Yield: Makes ~1⅔ cups of marinade — enough for up to 4 pounds of steak.
• Grill option: Grill over high heat the same way — sear both sides, then move to indirect heat to finish.
• Don’t reuse marinade: For safety, discard the leftover marinade that contacted raw meat, or bring it to a boil for several minutes if you want to use it as a sauce.
• Adjust heat: Increase or omit red pepper flakes to control spiciness.