2 1/2 cups water
1/2 cup bourbon whiskey
1/3 cup honey
3 tablespoons coarse kosher salt
8 sprigs fresh lemon thyme*
1 teaspoon ground black pepper
6 boneless beef top loin steaks, cut 1 inch thick
For brine, in a large bowl combine the water, 1/3 cup of the bourbon, 1/4 cup of the honey, the salt, lemon thyme, and pepper; stir to dissolve salt. Place steaks in a resealable large plastic bag set in a shallow dish. Pour brine over steaks; seal bag. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally. In a small bowl combine remaining bourbon and honey; cover and refrigerate.
Drain steaks, discarding brine. Rinse steaks and pat dry with paper towels. Remove reserved bourbon mixture from refrigerator.
Place steaks on the grill rack directly over medium heat; grill to desired doneness, turning once halfway through grilling. (Allow 12 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].)
Remove steaks from grill and slice. Transfer to a serving platter; drizzle with the reserved bourbon mixture. Makes 6 servings.
If you dont have lemon thyme, substitute 6 sprigs fresh thyme and 1 tablespoon finely shredded lemon peel.