Remove the steaks from the refrigerator and pat dry with paper towels. Let them sit at room temperature for 30–45 minutes before grilling to ensure even cooking.

Season steaks

Brush both sides of each steak lightly with the olive oil (2 tbs). Combine kosher salt, black pepper, and garlic powder in a small bowl. Sprinkle the seasoning mixture evenly over both sides of the steaks, pressing lightly so it adheres. Drizzle Worcestershire sauce (1 tbs) over each steak and rub briefly to distribute.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F/260°C). If using a charcoal grill, bank coals for direct high heat. Clean the grates thoroughly and oil them by wiping with an oiled paper towel held with tongs.

Grilling

Sear steaks

When the grill is very hot, rub the grates with the neutral high-heat oil (1 tbs) using a folded paper towel and tongs. Place the steaks directly over the hottest part of the grill. Sear without moving for 2–3 minutes to develop a crust.

Rotate for crosshatch (optional)

If you want grill marks, rotate each steak 45° after the initial 2–3 minutes and cook another 1–2 minutes on the same side.

Flip and finish

Flip the steaks and move them to a slightly cooler part of the grill if the exterior is already dark. Cook for an additional 3–6 minutes, depending on steak thickness and desired doneness: about 3–4 minutes for medium-rare (internal temperature 125–130°F/52–54°C), 5–6 minutes for medium (135–140°F/57–60°C). Use an instant-read thermometer to check temperature at the thickest part.

Optional reverse sear approach

For thicker steaks (1.5 inches or more), you can cook them indirectly until 10–15°F below target temperature, then move to the hottest zone to sear 1–2 minutes per side to finish.

Finishing Butter (optional)

Make compound butter

While the steaks cook or rest, combine the softened unsalted butter (2 tbs), chopped parsley (1 tbs), and minced garlic (1 tsp) in a small bowl. Mix until evenly combined and form into a small log or dollop on a plate. Chill briefly if desired to firm.

Rest steaks

Remove steaks from the grill and place on a cutting board. Tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and finish the carryover cooking.

Finish with butter

Top each resting steak with a slice or dollop of the compound butter so it melts over the steak. If not using butter, optionally squeeze a lemon wedge over the steak for brightness.

Serve

Slice steaks against the grain and serve immediately with any accumulated juices. Provide lemon wedges on the side if desired.