COOK IT.
In a large mixing bowl, add the whiskey, soy sauce, olive oil, brown sugar, yellow mustard, and Pit Boss Chophouse Steak Rub to a large mixing bowl and whisk until everything is well combined. Pour the marinade into a large, resealable plastic bag or glass baking dish, then add the elk steaks. Seal the bag and turn the steaks once to coat. Place the bag in the refrigerator and marinate for 4-12 hours.
Fire up your Pit Boss grill and set the temperature to 425°F. If you're using a gas or charcoal grill, set it up for medium heat. Remove the elk steaks from the bag and discard the excess marinade. Insert a temperature probe into one of the elk steaks and place on the grill.
Grill the steaks for 7-10 minutes per side, or until the steaks reach an internal temperature of 135°F. Remove the steaks from the grill and allow the steaks to rest for 10 minutes before serving.