Trim and pat dry: Use a sharp knife to trim any large, hard pieces of fat or silver skin. Pat the steak dry with paper towels. Dry meat sears better.

Make the marinade: In a bowl, mix olive oil, soy sauce, Worcestershire, vinegar, garlic, Dijon, salt, pepper, paprika, thyme, onion powder, and optional brown sugar or honey.

Marinate: Place the steak in a zip-top bag or shallow dish. Pour the marinade over and coat well. Marinate for at least 30 minutes at room temperature or up to 8 hours in the fridge. If refrigerating, let it sit out for 20–30 minutes before cooking.

Preheat: Heat your oven to 375°F (190°C). Place a heavy skillet (cast iron is best) over medium-high heat. Add a thin layer of oil right before searing.

Sear the steak: Remove the steak from the marinade and let excess drip off. Sear 2–3 minutes per side until a deep brown crust forms. Don’t move it around—let it develop color. Sear the edges if the steak is thick.

Finish in the oven: Transfer the skillet to the oven and cook 5–10 minutes, depending on thickness and desired doneness. Aim for an internal temp of 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer.

Rest: Transfer to a plate or cutting board and tent loosely with foil. Rest 8–10 minutes. This helps the juices redistribute.

Slice against the grain: Identify the grain (the direction of the muscle fibers) and slice perpendicular to it. Cut into thin slices for maximum tenderness.

Finish and serve: Top with a small pat of butter, a sprinkle of flaky salt, chopped parsley, and a squeeze of lemon if you like. Serve with mashed potatoes, roasted vegetables, or a crisp salad.