Grilled T-Bone Steaks With Bourbon-Peppercorn Mop Sauce

Received this in an email, sounds so good and juicy...

• Ready In: 25 mins
• Serves: 8
• Yields: 8 steaks

Ingredients

• For the Sauce

• 2  cups  country table  syrup (sorghum syrup) or 2  cups  mild molasses
• 1  teaspoon  cracked black peppercorns
• 6  tablespoons  smoky-style kentucky  bourbon whiskey, such as Knob Creek
• 1⁄4 cup unsalted butter, chilled, cut up
• 1 1⁄4 teaspoons lemon juice

• STEAKS

• 8  t-bone  steaks (1 inch thick)
• 3  tablespoons  vegetable oil
• 2  teaspoons kosher salt (coarse)
• 2  teaspoons  freshly ground pepper

Directions

1. Heat grill.
2. Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice.
3. Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
4. Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
5. Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
6. Serve reserved 1 1/4 cups sauce with steak.