Bourbon Licked Strip Steaks

4 Boneless Strip Steaks (close to an inch thick)
Wet Rub:
1 1/2 Tbsp dry mustard

1 1/2 Tbsp black pepper

2 tsp brown sugar

1 1/2 tsp garlic powder

1 tsp onion powder

pinch of kosher salt or sea salt

1 shot of Bourbon

Mix all wet rub ingredients in a small bowl.

Rinse strip steaks; then using a paper towel, pat dry.

Spread wet rub over both sides and edges of all the steaks.

Cover and refrigerate for 30 minutes to 60 minutes.

Remove steaks from fridge, 30 minutes before they are to be grilled.

Pre-heat grill to high heat (500 degrees) direct grilling.

Once grill is at desired temperature, drizzle a little olive oil

over the steaks (or lightly oil your grill, whichever is more convenient)

Place steaks on grill, over direct heat.

Grill steaks for 4-6 minutes per side.

(At the halfway point of each side, I give my steaks a 1/4

turn to get some nice grill marks).

After the steaks are cooked, remove from heat and let them rest

for a few minutes. Then serve!

(This will give you some nice medium to medium-rare steaks. Adjust cooking times to

achieve your desired doneness of the steaks)

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