. In a small pot, combine soy sauce, minced garlic, brown sugar, pineapple juice, and apple cider vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes. Remove the pot from the heat and transfer the marinade to a large shallow dish to cool. You can speed up the cooling process by covering the dish and placing it in the refrigerator.

Place the steak in the dish with the marinade, ensuring it's fully coated. Cover the dish and refrigerate it for at least 1 hour, flipping the steak halfway through. For best results, consider marinating the steak overnight.

Thirty minutes before cooking, remove the dish with the marinated steaks from the refrigerator to allow it to come to room temperature while still covered.

Heat a large cast iron skillet or frying pan over medium-high heat and lightly coat it with olive oil.

Place the steak in the hot skillet and cook for 1 minute on one side, then flip and continue cooking for another 5-6 minutes, or until desired doneness is reached for medium-rare.

Use an internal thermometer to ensure the steak reaches an internal temperature of 135°F for medium-rare or 140°F for medium. Transfer the cooked steak to a platter and tent it loosely with foil to rest for 5 minutes before serving.