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

Pat steaks dry with paper towels and place on a clean baking sheet.

Make the whiskey butter by melting butter over medium heat in a small skillet or saucepan.

Whisk in molasses, whiskey and Worcestershire sauce. Add minced garlic, salt and pepper.

Bring mixture to a boil, stirring often. Remove from heat and set aside to cool slightly.

Pour half of whiskey butter into a jar or small dish and set aside for serving.

Brush both sides of steaks with whiskey butter.

Grill over indirect fire with the grill closed for about 5 minutes. Check steaks for doneness using a digital thermometer. Continue to cook until desired doneness is reached.

Remove to a clean baking sheet or serving platter.

Brush with whiskey butter and allow to rest 5 -10 minutes before slicing.

Serve with additional whiskey butter if desired.