In a large mixing bowl, combine ½ cup of olive oil, ¼ cup of balsamic vinegar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, and 3 cloves of minced garlic. Whisk until well blended.

Stir in 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 teaspoon of coarse sea salt, and ½ teaspoon of freshly ground black pepper. Optionally add crushed red pepper flakes and lemon zest.

Take 1-2 lbs of your preferred steak cut and place it in a zip-top bag or shallow dish. Pour the marinade over the meat, ensuring it's well-coated. Massage the marinade into the steak for about 1-2 minutes.

Let the marinated steak sit for a minimum of 30 minutes at room temperature, or for best results, let it marinate for 2-4 hours in the refrigerator.

Preheat your grill or skillet over medium-high heat (around 400°F). Remove the steak from the marinade and sear it for 4-5 minutes per side until you achieve a beautifully brown crust.

Transfer your steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.