• In a large, nonreactive mixing bowl, combine all the ingredients for the marinade and whisk until the sugar completely dissolves.

To Marinate and Cook Steaks

• Pat steaks completely dry with paper towels and trim any excess fat. Place the steaks in the marinade using a large non-reactive bowl or heavy-duty zip-top bag. Refrigerate for at least 4 hours, but preferably for 12 to 24 hours for best flavor development and tenderness. Turn occasionally to ensure even marinating on all sides.
• Remove the steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come to room temperature. Thoroughly dry the steaks with paper towels to ensure proper searing and prevent steaming. Season lightly with salt and pepper just before cooking, as the marinade already provides significant flavor.
• Preheat a heavy skillet, grill pan, or outdoor grill to medium-high heat. Add the oil and heat until shimmering but not smoking. Sear the first side of the steak for 4 to 5 minutes without moving the steak, allowing caramelization to develop. Flip carefully using tongs and sear the second side for 3 to 4 minutes. Use an instant-read thermometer to check the internal temperature, aiming for 130°F to 135°F for medium-rare.
• Transfer the steaks to a cutting board and tent loosely with foil to maintain warmth while allowing steam to escape. Rest for 5 to 10 minutes to allow the juices to redistribute throughout the meat for optimal tenderness. Slice against the grain at a slight angle and serve immediately while the steaks are still warm.