Trim the steak of any large pieces of fat. Doing so will cause fewer flareups and burnt edges.
Add steak to resealable Ziploc bag.
Pour marinade over the steaks, seal the bag, and shake the bag to distribute the marinade evenly.
Refrigerate for 1-4 hours before grilling.
PREP STEAK AND GRILL:
Take the steak out of the refrigerator and let them sit for 30 minutes.
Meanwhile, preheat the gas grill to medium-high heat and cover.
Before putting the steaks on the grill, scrape the grates (preferably with a bristle-less grill brush).
Then, soak two pieces of paper towel with vegetable oil. Oil the grill grates with a paper towel.
Place steak on the grill and cover. For 1-inch steaks, grill for 5 minutes on the first side, then flip and grill for 3-7 minutes on the second side depending on your desired doneness.
Use an instant-read thermometer to tell when steaks are done. You want an internal temperature of 120-130 degrees for rare, 130-140 degrees for medium-rare, 140-150 degrees for medium, and 160-170 degrees for well-done.
REST STEAKS AND SERVE:
Take steaks off the grill and tent with foil for 10 minutes.