In a medium bowl, combine ½ cup of bourbon, ¼ cup of soy sauce, ¼ cup of olive oil, and ¼ cup of brown sugar. Whisk vigorously for about 1 minute until the sugar dissolves.

Stir in 4 cloves of freshly minced garlic, 1 tbsp of Worcestershire sauce, 1 tsp of paprika, ½ tsp of black pepper, 1 tsp of onion powder, and 1 tbsp of freshly grated ginger. Whisk until incorporated.

Place steak cuts (1 to 2 pounds) in a resealable plastic bag or shallow container and pour the marinade over, ensuring it's submerged. Seal tightly.

Refrigerate for 2 to 8 hours for maximum flavor. The longer it marinates, the more robust the taste.

Take the steak out of the refrigerator, discard the marinade, and pat the steak dry with paper towels.

Heat a skillet or grill pan over medium-high heat for about 5 minutes. Add a drizzle of olive oil and sear the marinated steak for 3-4 minutes on each side.

Transfer the cooked steak to a cutting board and rest for 5 minutes before slicing.