- 4 New York strip steaks or boneless rib-eye steaks, 1-inch thick
- 4 tbsp canola oil
- 2 tbsp reduced-sodium soy sauce
- 2 tsp fresh thyme chopped
- 1 tbsp worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- Kosher salt and freshly ground pepper
- Sprinkle the steaks with 1 1/4 teaspoons of salt and 2 teaspoons of pepper.
- In a medium bowl, mix 4 tablespoons of oil with the soy sauce, 3 teaspoons of thyme, Worcestershire, mustard, vinegar, and garlic.
- Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
- For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates.
- While the grill heats, set the steaks out at room temperature.
- Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until they’re just firm to the touch and register 135°F on an instant-read thermometer for medium-rare, about 4 minutes. Grill the scallions until browned and softened, about 3 more minutes.
- Transfer the steaks to cutting board and allow to rest for 5-8 minutes, then transfer to dinner plates and top with the remaining teaspoons thyme.