Mix all ingredients in a ziplock bag. Marinate the steaks for at least three

hours, up to overnight.

You can marinate the meat in advance and freeze it after three hours. When

ready to cook, defrost and proceed with cooking instructions.

For fillet steak, heat a grill pan and cook the steak for four minutes per side for medium rare. Remove the steak from the pan and allow it to rest. Slice, then sprinkle with kosher salt and serve.

For the oyster steak, sear the steak in a cast-iron or enamel cast-iron pan for three minutes per side, until you get a nice, dark sear. Then place the

steak in a baking dish and pour the marinade over it. Add a scant 1/4 cup

water and cover.

At this point, the steak can be frozen for later use. Defrost completely

before baking.

Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).

Bake for one and a half hours for thinner steaks or two hours for thicker steaks, or until it reaches your desired doneness.

Remove the steak from the pan and allow to rest. Slice, then sprinkle with kosher salt and serve.