In a medium bowl, combine olive oil, minced garlic, rosemary, Worcestershire sauce, sea salt, black pepper, paprika, and lemon juice. Whisk thoroughly to form a fragrant marinade. This base adds flavour and tenderises the meat naturally.

Place the steaks in a shallow dish or sealable bag and pour the marinade over them. Massage gently to coat all sides evenly. Cover or seal and refrigerate for at least 1 hour, preferably 2 to 4 hours. Remove from the fridge 30 minutes before grilling to allow the meat to come to room temperature.

Heat your grill to high, aiming for a surface temperature around 230 to 260°C. Clean the grates with a stiff brush and oil them lightly using tongs and a paper towel soaked in oil. This prevents sticking and helps create defined grill marks.

Just before grilling, remove excess marinade and gently pat the steaks dry with kitchen paper. This encourages a better sear by eliminating surface moisture.

Place the steaks on the hot grill. For medium rare, cook undisturbed for 4 to 5 minutes. Avoid pressing the meat; let the grill do the work. Rotate the steaks 90 degrees halfway through this time if you want crosshatch marks.

Flip the steaks using tongs. Grill for another 3 to 4 minutes for medium rare or longer for your preferred doneness. Internal temperature should read 54°C for medium rare, 60°C for medium, and 66°C for medium well.

In the last minute of grilling, place 1 tablespoon of butter on each steak and let it melt over the surface. This adds richness and a glossy finish. Close the grill lid briefly to trap heat and aroma.

Transfer the steaks to a wooden board or warm plate. Loosely cover with foil and let rest for 8 to 10 minutes. Resting allows juices to redistribute, ensuring tenderness in every bite.

Slice the steaks against the grain for easier chewing, especially if using a tougher cut. Alternatively, serve each steak whole on a plate if using ribeye or striploin for an authentic steakhouse presentation.

Plate the steak with classic sides like grilled corn, baked potato, or coleslaw. Add a sprinkle of flaky salt just before serving for added texture. Offer steak sauce or mustard on the side, but let the beef be the star.