Start by preparing the marinade. In a mixing bowl or measuring cup with a spout, whisk together the coconut aminos, olive oil, balsamic vinegar, Italian seasoning, garlic powder, sea salt, and black pepper.Place your steaks in a zip-top bag or shallow container. Pour the marinade over the steaks, ensuring they’re evenly coated. Seal the bag, pressing out as much air as possible. Massage gently to distribute the marinade.Refrigerate for 3–8 hours. Don’t exceed 8 hours or the meat may become too soft.

About 30 minutes before cooking, take the steaks out of the fridge to let them come to room temperature-this helps them cook more evenly.Preheat your oven to 400°F (204°C). Meanwhile, heat your cast iron grill pan over medium-high heat for about 3 minutes until very hot.

Add butter to the hot pan and swirl to coat the surface. Place the steaks in a single layer and sear for 2–3 minutes per side without moving them-this helps create those beautiful grill marks.

Transfer the pan to the preheated oven. Roast until your desired doneness is reached:Doneness Temp (°F) Time EstimateRare 120°F 4–5 minMedium Rare 130°F 6–7 minMedium 140°F 8–9 minMedium Well 150°F 10–11 minWell Done 160°F 12–14 minFor accuracy, use an alarm thermometer. Remove steaks as soon as the target temp is reached.

Immediately remove steaks from the hot pan to prevent overcooking. Let rest for 5 minutes-this locks in the juices. The internal temperature will rise another 5 degrees as they rest.Slice against the grain, add a dollop of compound butter if desired, and serve alongside roasted asparagus with a fresh squeeze of lemon.