Wash your hands thoroughly with soap and water. Use the hottest water you can stand and rinse for at least 30 seconds. Dry your hands with a clean cloth.
Pour the olive oil into a container with a lid. Make sure the container is large enough to hold the steaks. Add lemon juice, black pepper and coarse ground sea salt. This basic mixture provides a tasty and subtle marinade. You can tweak is as you like by substituting balsamic vinegar for the lemon juice to give it slightly more edge. Another option is to substitute white wine for the olive oil.
Place the thawed steak in the container with the marinade. Seal it tightly and shake vigorously for 10 to 15 seconds. This ensures that the marinade is dispersed evenly. Avoid using metal or aluminum containers as they may react negatively with the acid in the marinade.
Puncture the steak with a fork in several spots to allow the marinade to seep inside the steak and provide a fuller, more complete flavor.
Marinate the steak in the refrigerator for a minimum of one hour and no longer than 24 hours. Keeping the steak refrigerated helps reduce the possibility of food-borne illness.