Whisk together all ingredients for the marinade and set aside.

Using a Jaccard or the tines of a fork, pierce several holes in the steaks on both sides. Place the steaks in a resealable plastic bag and pour marinade over top of the steaks.

Remove as much air as possible from the bag and seal it. Massage the marinade into the meat, place the bag in a large bowl and refrigerate 4-6 hours.

Light your grill and set it up for two zone heating.

While the grill is preheating, remove the steaks from the bag and blot off any excess marinade with a paper towel. Then, evenly coat the steaks with a neutral oil and place them on the grill over direct heat.

Flip the steaks every 45-60 seconds until the desired char is reached, about six minutes total. Then, move the steaks over to indirect heat, close the grill’s lid for about 10 minutes or until they reach the desired doneness.

Remove the steaks from the grill, and let them rest while heating up some smashed red potatoes to serve alongside the steaks.