I figure when it comes to steak, there's really only one fur who I can dedicate this to :p

Recipe is from https://bestlifeonline.com/steak-marinade-recipes/
but with a few tweaks which I will mark with an asterisk *

The Classic Italian Steak Marinade

This simple balsamic vinaigrette­–based marinade is ideal if you’re looking for a lighter flavor to add to a thick porterhouse steak. Inspired by the classic bistecca alla Fiorentina dish from Florence, Italy, this steak marinade won’t overwhelm the flavor of the meat, but will help accentuate it.

What You Need

One 3-pound bone-in T-bone steak, about 4 inches thick*
(Used eye round steaks, they cook a lot quicker)
1 cup balsamic vinegar*
(Only needed 1/3 cup)
1/2 cup extra-virgin olive oil*
(again, only 1/3 cup)
1/4 cup chopped rosemary
1/2 teaspoon Italian seasoning*
1 1/2 teaspoons chopped garlic*
1/2 teaspoon paprika*
2 teaspoons kosher salt
2 teaspoons ground pepper

What To Do

Combine the vinegar, olive oil, and rosemary in Ziploc bag. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
Preheat the oven to 425 degrees.*

Remove steak from marinade and season with salt and pepper. Discard marinade. Heat 2 teaspoons of olive oil on medium-high in grill pan. Grill the steak about 5 minutes on each side, until lightly charred on both sides.

Place the steak on a baking sheet and roast for about 30 minutes, until the internal temperature of the tenderloin section reads 125 degrees.

Transfer the steak to a carving board and let it sit for 5–10 minutes. Use a carving knife to slice it across the grain and serve.

* No, this was all done on the grill - 350 to 375 F, and because they are thin as I said they don't take long to cook! 5 minutes on one side, then 3 1/2 minutes on the other, take out and you're done! And again - don't poke it, prod it, or move it anywhere, just let it cook!

Let rest for maybe a minute or two and then OM NOM NOM NOM!