Combine the marinade ingredients in a saucepan and simmer over low heat for about 10 minutes until thickened and reduced by about half. Remove the garlic cloves. Let cool. Reserve half of the sauce.
In a plastic bag or container with a lid, cover the steaks with the remaining sauce and marinate for 2-6 hours in the refrigerator.
Remove the steaks from the refrigerator about 30 minutes before you are ready to grill and pat dry and bring to room temperature. Preheat the grill to 600°F.
Insert a Spark temperature probe into each steak. Grill the steaks on each side for 4-5 minutes for medium-rare steak, until the internal temperature reads 125°F on the app. Let rest, tented with aluminum foil for about 8 minutes.
Serve with reserved sauce, flaky sea salt and freshly cracked pepper.