Start by gathering all the marinade ingredients. Add olive oil, soy sauce, lemon juice, Worcestershire sauce, dried basil, garlic powder, parsley flakes, white pepper, minced garlic, and hot pepper sauce to a blender. Blend the mixture for about 30 seconds until smooth and well combined. If you prefer, you can whisk the ingredients in a mixing bowl instead.

Place your steak in a resealable plastic bag or a container. Pour the marinade over the steak, ensuring it coats the meat evenly. If you’re using a bag, squeeze out as much air as possible before sealing it. Massage the marinade into the steak gently, ensuring every side is covered. Place it in the refrigerator to marinate for at least 2 hours for thinner cuts or overnight for thicker cuts.

When you’re ready to cook the steak, preheat your grill to medium-high heat. Clean the grates and brush them lightly with oil to prevent sticking. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade.

Place the steak on the grill. For a beautiful sear, leave it undisturbed for the first few minutes. Flip periodically using tongs to cook evenly on both sides. Cooking time will vary depending on the thickness of the steak and your desired level of doneness (use a meat thermometer for accuracy).

Once cooked, transfer the steak to a plate and cover it loosely with foil. Allow it to rest for 5–10 minutes to retain juices. Slice it against the grain for the best texture.