Whisk the olive oil, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, and brown sugar in a bowl until the mixture is well combined.

Stir in the minced garlic, Italian seasoning, and freshly ground black pepper.

Place approximately 1½–2 pounds of steaks in a resealable bag or shallow glass dish. Pour the marinade over the steaks and turn them to coat.

Refrigerate the steaks for at least 30 minutes, preferably 2–8 hours. Turn them once or twice while they marinate.

Remove the steaks from the marinade and pat them very dry. Discard the used marinade.

Cook the steaks over high heat for approximately 8–12 minutes, depending on their thickness and the desired doneness. For medium-rare, remove them from the heat at about 125–130°F.

Rest the cooked steaks for 5–10 minutes before slicing and serving.