Remove steak from refrigeration 30 minutes before cooking to temper to room temperature. Remove steak from bag, discarding excess marinade.

Prepare a charcoal or wood grill OR place a non-stick pan or well-seasoned cast iron skillet over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak.

Sear steak on each side until it gains good color, about 5 minutes per side. Once steak is cooked to desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 5 minutes before slicing against the grain and serving.