Add olive oil, Worcestershire sauce, soy sauce, garlic, rosemary, thyme, Dijon mustard, paprika, pepper, salt and lemon juice. Whisk everything until evenly combined.

Pat each steak dry using paper towels. Removing excess moisture helps create a better crust during cooking. Check the steaks for any tough outer pieces before marinating.

Place the steaks inside a shallow dish or zip-top bag. Pour the marinade over them. Turn each steak several times, ensuring every surface gets covered.

Cover the dish or seal the bag tightly. Place the steaks inside the refrigerator for at least two hours. Overnight marinating can provide deeper flavor.

Remove the steaks from the refrigerator about thirty minutes before cooking. Letting them warm slightly helps them cook more evenly across the center.

Place a cast-iron skillet over medium-high heat. Let it become very hot before adding the steaks. A hot pan helps create the beautiful brown crust.

Remove excess marinade from the steaks before cooking. Add butter to the hot skillet. Cook each steak for about four minutes per side, depending on thickness.

Use a meat thermometer to check doneness. Medium-rare is usually around 130°F to 135°F after resting. Adjust cooking time according to your preferred doneness.

Transfer the cooked steaks onto a clean plate. Let them rest for five to ten minutes. This allows the juices to settle inside the meat.

Slice the steak against the grain using a sharp knife. Add fresh parsley and a small squeeze of lemon. Serve immediately with your favorite side dishes.