Start by pouring the red wine, soy sauce, olive oil, minced garlic, and spices into a bowl. Use a whisk to mix everything together until the mixture is smooth and aromatic. You’ll notice how the wine and garlic blend perfectly with the soy sauce, creating the base flavor.

Place your steak into a resealable bag or shallow dish. Pour all the marinade over the meat, ensuring it’s evenly coated. Squeeze out the air if using a bag before sealing it. For best results, refrigerate the steak for at least 2 hours or leave it overnight for deeper flavor absorption.

Heat your skillet or grill on high until it’s very hot. This will give you that crispy sear on the outside. Place the steak in the hot skillet or on the grill and cook each side for about 3 minutes to seal in the juices. Then, lower the temperature to medium-high and cook until it hits your desired level of doneness. Flip only once to prevent losing juices.

Remove the steak from heat and allow it to rest for around 3-5 minutes. This step is essential as it redistributes the juices for maximum flavor. Slice the steak against the grain before serving.