In a medium bowl, whisk together whiskey, soy sauce, mustard, chopped green onion, ground dill seeds, granulated garlic, dry mesquite seasoning mix, ground cardamom, caraway seeds, lemon pepper, and sea salt until well combined.

Place the steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.

Preheat the grill or skillet over medium-high heat.

Remove the steaks from the marinade, allowing excess marinade to drip off.

Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.

Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.

Serve the whiskey mustard infused Gidaro steaks hot, garnished with additional chopped green onion if desired.