Mix bourbon, sugar, Worcestershire sauce, mustard, garlic powder and paprika together, stirring to dissolve sugar. Place steaks into a shallow ceramic dish. Pour over marinade and turn steaks to coat. Season to taste with pepper. Cover and marinate in the fridge for at least 2 hours.
Bring steak to room temperature for 20 minutes before cooking.
Preheat a barbecue grill plate over high heat. Remove steaks from marinade allowing excess to drain. Brush steaks with oil. Reduce temperature to medium-high. Season steaks to taste and cook for 5 minutes each side for medium, or until cooked to your liking.
Meanwhile bring remaining marinade to the boil in a small pan. Simmer for 5 minutes or until syrupy. Serve steaks with beanettes, jacket potatoes with sour cream and sauce. Garnish with dill sprigs.
