In a small bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
Place your ribeye steak into a large, gallon-sized freezer bag or 9x13-inch baking dish. Pour the marinade over the raw meat ensuring that they are completely coated with enough marinade on all sides. Close the Ziploc bag or cover the baking dish with plastic wrap.
Place the steaks into the refrigerator for two to four hours. For extra flavor, you could marinate them overnight. If you choose to marinate overnight, you should turn the steaks over mid-way through the marinating process.
Remove the steaks from the marinade 20 to 30 minutes before you cook them. Bringing them to room temperature before cooking will result in a juicier steak. Meanwhile, turn your grill temperature to high, open the dampers and leave the lid closed for 10 to 15 minutes. The best temperature to cook a steak is between 450 to 500°F.
Place your marinated steak on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.
Open the grill and flip each steak over to a new part of the grill that is hot. Your steaks will have already absorbed all of the heat in the spot that they were cooking on, so using a new part of the grill will form grill marks on the other side of the meat. Close the lid and cook for another three to four minutes.
Use a meat thermometer to check the internal temperature of each steak to see when they’re ready. Continue to check every two minutes until the desired temperature is achieved.
When the steaks are done, place them on a cutting board under a tent of foil for five minutes. Resting will allow the steak to re-distribute the juices so the liquid doesn’t run out when you cut into it.
Top each steak with a one tablespoon pat of butter and fresh chopped parsley to serve.