Step 1: In a medium-sized bowl, combine the soy sauce, Worcestershire sauce, olive oil, lemon juice (or vinegar), minced garlic, dried oregano, and black pepper. Whisk well to combine all ingredients thoroughly.
Step 2: Place the steak(s) in a large, non-reactive shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated. Turn the steak a few times to ensure even distribution.
Step 3: Cover the dish or seal the bag and refrigerate for a minimum of 2 hours, and preferably 4-6 hours for optimal flavor and tenderness. Do not marinate for more than 12 hours, especially with tougher cuts, as the acid can change the texture too much.
Step 4: Approximately 30-40 minutes before cooking, remove the steak from the refrigerator to allow it to come closer to room temperature for more even cooking.
Step 5: Remove the steak from the marinade, discarding any remaining marinade. Pat the steak thoroughly dry with paper towels. This step is crucial for achieving a good sear.
Step 6: Preheat your grill, cast-iron skillet, or broiler to high heat. Ensure the cooking surface is clean and lightly oiled to prevent sticking.
Step 7: Cook the steak to your desired doneness. For medium-rare, grill for about 4-6 minutes per side, or until an internal temperature of 130-135°F (54-57°C) is reached. Adjust cooking time for thicker cuts or different doneness levels.
Step 8: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and juicy steak. Slice against the grain for maximum tenderness.