First, remove the 4 steaks from their packaging and season them with kosher salt on both sides. Then, place them into a gallon-size bag or glass container and set them aside.

Next, prepare the steak marinade. Combine the Worcestershire sauce, balsamic vinegar, minced garlic, olive oil, fresh lemon juice, and lemon pepper together in a small bowl and whisk to combine.

Then, pour the marinade on top of the steaks, remove as much air as possible and seal the bag. Squish the marinade around making sure it coats the steaks.

Place steaks in the fridge and let marinate for at least 30 minutes, or up to 2 hours.

When you’re ready to cook the steaks remove them from the fridge and bring them to room temperature. Rub your grill grates with olive oil and preheat it to 500ºF.

Remove the steaks from the marinade and transfer them to the grill. Sear the steaks over direct heat for 2 minutes on each side to get those gorgeous grill marks. Then, turn the heat down to medium/high (~400ºF) and continue grilling for around 10-15 minutes, flipping halfway through.

For a medium steak, cook until the internal temperature reaches 140ºF. Then, remove from the heat and let rest for 5 minutes.

Serve with butter and enjoy.