Begin by placing your steaks in a shallow dish or a suitable container. Score the fat around the edges with shallow cuts every inch or so. Use a fork to gently prick both sides of each steak a few times.
Season each steak generously with salt, black pepper, garlic powder, and Montreal steak seasoning, ensuring the spices adhere well to the meat.
In a separate bowl, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, minced garlic, and a splash of liquid smoke. Whisk the mixture until smooth, then pour it over the steaks, making sure they are well-coated.
Cover the dish with plastic wrap and place it in the refrigerator to marinate for 2 hours. After that time, flip the steaks to ensure even marinating for an additional 2 hours.
When ready to cook, preheat your outdoor grill to medium-high heat and lightly grease the grill grates to prevent sticking.
Grill the steaks for about 8 to 10 minutes per side, or until they reach a medium-rare doneness with a warm, pink center. Use an instant-read thermometer to check for an internal temperature of 130 degrees F (54 degrees C).
