Place the steaks in a casserole dish that has a lid.
Pour the marinade on top of the steaks, cover and then refrigerator for at least 2 hours.
How to Grill the Steak:
Remove the steak from the refrigerator and let it sit on the counter, covered, for at least 30 minutes so it comes to room temperature.
Over medium-high heat, add a tablespoon of oil to the bottom of a heavy cast iron skillet or grill pan. Allow the pan to preheat for about two to three minutes.
Remove the steaks from the marinade and lightly dab them dry using a paper towel. You don’t want the steaks to boil in the marinade as they cook.
Allow the steaks to cook for one to two minutes before gently flipping. After another minute or two of cooking on top of the stove, place the cast iron grill pan in a preheated 450 degree oven.
Continue cooking until the desired degree of doneness. You can check out the chart below for guidelines. Remove the steaks from the grill pan as they will continue to cook!
Place the cooked steaks on a warm platter or cutting board. Cover loosely with aluminum foil for about 10 minutes before slicing and serving. If you cut into the steaks now, the juices will run out all over the cutting board.
Notes
According to the USDA, you can safely leave marinated steak in the refrigerator for up to 3 days, however, I have never done that and really don’t recommend it. If you leave steak marinading for too long, it can change the texture and even flavor.