Start with the cold steak cutlets on a paper plate. Drizzle some olive oil and a pinch of minced garlic on one side and rub it in.

Add other ingredients to taste. I usually just shake it right out of the spice bottles. Flip the cut of steak over and repeat.

Do not rub in the seasonings. Just the olive oil and garlic. The seasonings should soak in slowly.

Cover the steaks on the paper plates with saran wrap. Place in fridge. Let stand for 24-36 hours.

When you are ready to cook the steaks, I suggest doing so on stove top. I use a large skillet on medium low heat. I don't add butter or anything first. Just drop the steaks in and let the olive oil work its magic.

I like my steaks rare usually. But cooking them this way ensures a consistent light brown color all the way through the steak, and if done right will be the most tender, juicy steak you have ever eaten.