In a bowl, combine the olive oil, dried oregano, Cavender's Greek seasoning, salt, and black pepper. Whisk together until the dried herbs and spices are evenly distributed throughout the oil. This ensures the seasonings won't settle and will coat the steaks uniformly. Add the minced garlic and fresh lemon juice, whisking once more until fully incorporated. I like to let this mixture sit for just 1-2 minutes to allow the herbs to begin blooming in the oil, which deepens the flavor before it hits the meat.

Place your steaks in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring all surfaces are coated generously. Turn the steaks to coat both sides evenly, and if using a dish, you can turn them halfway through marinating for more consistent flavor penetration. Cover tightly and refrigerate for at least 4 hours—overnight is even better if you have the time, as it allows the garlic, lemon, and oregano to really penetrate the meat. I've found that marinating longer also helps tenderize tougher cuts, so don't rush this step if you can help it.

Remove the steaks from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature—this ensures even cooking throughout. Pat the steaks dry with paper towels to remove excess marinade, which helps them achieve a better sear and crust. You can discard the remaining marinade or reserve a small amount to drizzle over the cooked steaks if desired.