Transfer to a large plate to rest for 5 to 10 minutes. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Pour the marinade into a small pot and bring to a boil. Remove the steaks from the marinade and pat dry with paper towels.

Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Stir in 2 tablespoons of the oil and the garlic.

Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved.

Grilled flat iron steak