Step 1

In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.

Step 2

Whisk until ingredients are combined and incorporated.

Step 3

Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the "best grilling steaks")

Step 4

Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).

Step 5

About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).

Step 6

Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.

Step 7

Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt).

Step 8

Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)

Step 9

Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*

Step 10

The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Step 11

Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)

Step 12

Enjoy!