YIELD: 4 SERVINGS

⅔ cup bourbon
6 oz. raspberries
2 tsps. sugar
2½ tsps. dry mustard
1 Tbsp. crushed mixed peppercorns
2 tsps. garlic powder
2 tsps. salt
1 tsp. smoky paprika
1 tsp. cayenne pepper
4 bone-in rib-eye steaks, 8 oz. each

Raspberry Mango Salsa:

6 oz. raspberries
1 mango, peeled and diced
3 scallions, trimmed and sliced thin
2 Tbsps. orange juice
1 Tbsp. corn oil
1 Tbsp. slivered mint
½ tsp. salt
½ tsp. pepper

1. Combine bourbon, raspberries and sugar in a small saucepan. Using a fork, mash raspberries until blended. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, stirring frequently. Strain.

2. Remove the sauce to a small bowl and stir in dry mustard, peppercorns, garlic powder, salt, paprika and cayenne pepper until blended.

3. Brush both sides of steaks with bourbon raspberry rub mixture. Cover and refrigerate for 2 hours or overnight.

4. For the raspberry mango salsa: In a small bowl, stir together all ingredients until blended.

5. Per order: Grill steak 6" from the heat source for 10 minutes (turning once) or until a meat thermometer reads 140°F for medium-rare. Serve ½ cup salsa over steak.

Recipe and photo: Driscoll's Berries