Whisky and pepper make a wonderful flavour combination.

1/2	C	dry red wine
1/4	C	whisky or rye
6	small	garlic cloves, minced
1/2	tsp.	hot red chili flakes
1	tbsp.	worcestershire sauce
1/2	tsp.	salt
1/2	tsp.	freshly ground black pepper
2 to 4	strip loin	steaks, 1-inch thick

In a small saucepan, stir wine with whisy, garlic, chili flakes, worcestershire, salt and pepper.

Lightly brush both sides of steaks with mixture and set aside. Set saucepan over medium-high heat. Boil, uncovered, stirring occasionally, until reduced to about 1/3 cup about 10 minutes. Turn heat to low to keep sauce warm.

Meanwhile, lightly oil grill and heat barbecue to medium-high. Place steaks on grill and barbecue with lid closed, turning once, until meat resists slightly when pressed. This will take about 5 minutes per side for medium-rare. Remove steaks to dinner plates. Drizzle with warm whisky sauce.