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.