Start by making the Blackened Cajun Rub but combining all ingredients in a small bowl. On a cutting board, lay your steaks out and lightly coat all sides with the canola oil. Heavily apply the cajun rub gently pressing on the rub to help more adhere to the meat. Let the meat rest for 20 minutes on the counter while you preheat the grill.

Prepare your grill for high heat, direct cooking. Light a chimney of charcoal until all coals have a thin coating of ash. Dump charcoal into one side of the grill to concentrate the heat. Let the grates come up to temp for 10-15 minutes. Place the steak directly over the charcoal and cook for 3-4 minutes on each side rotating them 45° degrees halfway through to create grill marks. When the steaks have reached an internal temp of 110° for rare or 115°-120° for medium rare, pull the steaks off the grill and place onto a plate to rest while you make the sauce.

Clean the grill grates and place a heavy bottomed pan or cast-iron skillet directly over the coals. add the butter until melted and bubbling has stopped. Add the shallot and garlic and sauté for 2-3 minutes. Add the brown sugar and soy sauce and stir until bubbling. Add the bourbon and stir for 1 minute to let the alcohol burn off. Add the remaining ingredients and stir until its all bubbling. Stir constantly for 5-6 minutes to reduce the sauce by about 25%. Remove from the heat and sauce will thicken as it cools.

Slice up the steaks and use a spoon to pour enough sauce to get some on every bite. Garnish with fresh sliced scallions and Enjoy!