Prep Steaks: Towel dry the steaks and pierce meat throughout with fork. Set aside.
Marinade: In a bowl, whisk together all remaining ingredients until well combined. Rub marinade into the fork-pierced steaks and place in a single layer (pie pan or baking dish works well.) Coat fully with marinade. Cover and chill 1-2 days in fridge. Remove from fridge 30 minutes prior to cooking.
Cook: Grease your grill and preheat to medium high heat. Grill steaks 3-5 minutes per side or until your preferred level of doneness (medium rare is suggested.) You may either discard marinade or boil it in a saucepan while steaks are cooking, as it can be used as a sauce to drizzle over the grilled steaks.
Rest and Serve: Let steaks rest up to 5 minutes before serving with your choice of chopped herbs for garnish.
Notes
With 2 generously sized steaks, you can either serve 2 steak lovers, or you can feed 4 people by slicing cooked steaks thinly and serving on a platter (boneless ribeye works best if you prefer to serve it pre-sliced, as you won't need to contend with bones.)
Alternative cuts of steak include: T-bone steaks and New York steaks, which tend to be about 1" thickness throughout.
Actual cook time depends on the thickness of your steaks and the temperature of the grill.
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