Garlic Brown Sugar Steaks

2 tbsp butter
1 tbsp rice bran oil
2 cloves garlic, finely minced
⅔ cup dark brown sugar, packed
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp SIDS HOT WORCESTER SAUCE
1 tsp coarse ground black pepper
½ tsp kosher salt
⅛ tsp cajun seasoning
⅛ tsp cayenne
2 thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.
In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute. Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely.
Pour into a ziplock bag. Close bag and chill. Add steaks and squish around so that the marinade is coating well on both sides. Seal bag, and pop into the fridge to marinate for at least 2 hours or overnight, making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks.
For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 - 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So watch carefully).
Let rest at least 5 minutes before cutting to let the juices settle.
Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!
Notes:
*If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!