1/4 cup packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon Worcestershire sauce
2-3 pounds of rib-eye steaks
1/2 teaspoon cornstarch
Combine steak and all other ingredients except cornstarch in a large zip-lock bag. Add steak.
Seal and marinate in refrigerator. Every so often turn and mix ingredients.
Marinade in the refrigerator for at least 8 hours or up to a full day.
Remove steak from the bag - reserve the marinade.
Place steak on grill rack coated with cooking spray.
Grill 5 minutes on each side or until desired degree of doneness.
Let stand for 10 minutes.
Cut diagonally across the grain into thin slices.
Combine reserved marinade and cornstarch in a saucepan. Bring to a boil and cook 1 minute, stirring constantly. Serve as a gravy for the meat.