In a bowl, whisk together soy sauce, Worcestershire sauce, minced garlic, olive oil, Dijon mustard, honey, black pepper, and smoked paprika. If you're feeling adventurous, add the bourbon for an extra kick.

Place the sirloin tip steaks in a large ziplock bag or shallow dish and pour the marinade over them. Ensure each steak is generously coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, or better yet, overnight for an explosion of flavor.

Remove the marinated steaks from the refrigerator and let them come to room temperature for about 30 minutes.

Preheat your grill to a blazing hot temperature – we're talking 450°F to 500°F. Brush the grates with oil to prevent sticking.

Take the marinated steaks out of the bag and let any excess marinade drip off. Season each steak liberally with salt and pepper.

Place the steaks on the preheated grill and let them sizzle away. Grill for approximately 4-6 minutes per side for a perfect medium-rare, adjusting the time to your desired doneness.

Use a meat thermometer to check for doneness – aim for an internal temperature of 135°F for medium-rare, 145°F for medium, and so on.

Once grilled to perfection, resist the temptation and let the steaks rest for about 5 minutes. This ensures the juices redistribute, giving you a tender, juicy bite.

Serve those beautiful steaks alongside your favorite sides – perhaps some garlic mashed potatoes, grilled asparagus, and a velvety mushroom sauce.