Combine the rub ingredients in a small bowl, whisk together, and set aside.

Remove any large chunks of fat off the steak, coat with the mixed rub on all sides. Place the meat on a plate, cover, and refrigerate for 30-minutes to one-hour to infuse the flavors into the steak.

Spray grill grates with high-heat grilling spray, cook for 90-seconds per side, turning and flipping four times for a total of 6-minutes for Medium-rare (internal temperature 135ºF).

Transfer to a plate, cover with aluminum foil and rest for 5-7 minutes.

While the steak is resting, combine the bourbon, cream, and butter in a small saucepan, simmer over medium-low heat for three to four minutes until the mixture becomes bubbly and thick. Add the broth, whisk in the parmesan cheese and cracked pepper while continuing to simmer until the cheese is melted and the mixture becomes thick.

To serve, place the meat on a serving platter, slice crosswise, fanning out the steak, top with the Bourbon Parmesan Cream Sauce, and fresh herbs or micro-greens.

Devour!