Peel your garlic cloves and smash them with your knife. Mince them into very small pieces. Chop the fresh rosemary and thyme finely. Fresh herbs make a huge difference in the final taste.

Grab a medium-sized bowl and pour in the olive oil. Add the soy sauce and Worcestershire sauce. Use a whisk to combine them until the oil doesn't sit on top.

Stir in the Dijon mustard and the lemon juice. The mustard helps the oil and vinegar stay mixed together. It also adds a nice little tang to the meat.

Add the garlic, rosemary, thyme, and black pepper into the bowl. Whisk everything together until the marinade looks dark and rich. Smell it – it should be amazing!

Pat your steaks dry with a paper towel first. This helps the marinade stick better to the surface. Place the steaks in a shallow dish or a Ziploc bag.

Pour the marinade over the steaks. Make sure every inch of the meat is covered. Seal the bag or cover the dish and put it in the fridge.

Let the steaks sit for at least 30 minutes. For the best flavor, let them soak for 4 to 6 hours. Turn the meat once or twice while it rests.

Take the steaks out of the fridge 20 minutes before cooking. This helps the meat cook evenly all the way through. Cold meat can become tough when it hits heat.

Heat a skillet until it is very hot. Remove steaks from marinade and shake off the extra liquid. Sear them for 3-4 minutes per side for a perfect medium-rare.