Prepare a grill fire to about 400° using hickory or pecan for smoke flavor.

In a small pan, add butter and melt over low heat. Add garlic and stir constantly until garlic starts to brown. Remove from heat. Stir in molasses, Worcestershire sauce, smoked paprika, salt and pepper. 

Cool slightly. Pour about half of the glaze into a small bowl and set aside.

Brush remaining glaze over one side of the steaks. 

Cook steaks, glazed side up over indirect fire with the grill closed. Lower grill temperature to about 300°, cooking for about 6- 8 minutes. Check steaks using a digital meat thermometer, continuing to cook until desired doneness is reached.

We did not flip these steaks, we only seared the one side. Flipping is optional and steaks are served seared side up, so you will have the grill marks for presentation. 

We pulled ours at 125° for rare.

Remove steaks to a rimmed baking sheet. Brush with remaining glaze and allow to rest 5- 10 minutes under a foil tent.

Slice steaks and serve immediately.