At least two hours before you plan on grilling it, prepare the marinade and get the steaks in it.

Combine the Cajun Seasoning, bourbon whiskey, honey, steak sauce, and Creole mustard in a mixing bowl and whisk it together.

Pour the marinade into a ziplock bag and add the steaks. Mash the steaks around in the marinade until they are fully coated in it.

Put the steaks in the fridge and let them sit for at least two hours.

After two hours, it's time to grill. Let the steak sit at room temperature for at least 10 - 15 minutes while you heat up the grill.

Heat the grill according to the instructions that came with it. (See above for how we heat ours.)

Sear the steaks on the first side for about five minutes and then flip them. Put the probe of a thermometer into one of the steaks and put the lid on the grill.

Cook until the internal temperature reaches about 130°F - 132°F for Medium Rare Steak. I like to stop there because it will continue to cook a little longer after coming off the grill and between 130 - 135°F will be a perfectly Medium Rare Steak. For a Medium Steak, it should stay on the grill until the internal temperature is 135°F - 145°F.

Let the steak rest on a baking sheet for 5 - 10 minutes before serving while you get everything else together.

Serve with caramelized onions (below), a pat of herbed butter on top, buttery carrots, and a heaping scoop of garlic mashed potatoes on the side.

To make the onions, slice them into thin slices and add them to a pan with a little bit of oil over medium-high heat. Once the edges start browning, reduce the heat and cook and cook and cook until they are soft and reduced. They will take 20 - 30 minutes to fully reduce. Right before removing them from the heat, I add a pinch of kosher salt.

We like to use one onion per person because they reduce so much.