In a re-sealable large plastic bag, or a glass baking dish mix together the garlic, 2 TBS bourbon, brown sugar, Worcestershire sauce, chili powder, cumin, ½ tsp salt and a couple grinds of pepper. With a fork, prick the steak on both sides. Rub the marinade all over the steak. Refrigerate for 6 to 12 hours.
Preheat your grill or grill pan to medium high. Remove the steak from the marinade and let it come to room temperature. Pour the marinade into a sauce pan, pick out the garlic. Add the remaining 2 TBS of bourbon, 2 TBS of water. Let it come to a boil then reduce the heat to a simmer and let it thicken. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed.
Sprinkle a little salt and pepper on the steak. Grill the steak to your liking, I like medium rare so I’d only grill for about 3 to 4 minutes on one side then 2 to 3 on the second. It also matters how thick the steak is.
When it’s cooked to your liking, place on a cutting board, cover with foil and let it rest for about 10 minutes.
Thinly slice the steak against the grain and spoon the reduced marinade over the top. Let’s Eat!!