• In a small bowl, whisk together ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup extra virgin olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, ½ teaspoon salt, and a pinch of red pepper. Add 1½ pound rib eye steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To grill the steaks:

• Heat your grill to high heat. Remove the steaks from the marinade and place on the grill. Grill the steaks until they slightly char and are golden brown from 3-5 minutes. Flip the steak and cook on the other side until desired doneness.
• Remove from grill and tent with foil. Let the steaks rest for 5 minutes. Top with 2 tablespoons butter and fresh chopped parsley to serve.