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1
Preheat a grill on medium-high heat.
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2
Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved.
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3
Stir in 2 tablespoons of the oil and the garlic.
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4
Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
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5
Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot.
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6
Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water.
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7
Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes.
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8
Drain well.
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9
Toss with 1 tablespoon olive oil.
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10
Remove the steaks from the marinade and pat dry with paper towels.
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11
Pour the marinade into a small pot and bring to a boil.
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12
Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
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13
Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time.
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14
(If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut).
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15
Transfer to a large plate to rest for 5 to 10 minutes.
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16
While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total.
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17
Transfer the potato wedges to a bowl.
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18
Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste.
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19
Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
