From an OLD issue of Bon AppetitJACK DANIELS STEAKSSAUCE: 2 Tablespoons minced shallot
1 Tablespoon red wine vinegar
3 1/2 Teaspoons cracked Black Pepper (see recipe)
2 Cups Beef Stock
1 Cup Chicken Stock

STEAKS: 1/2 teaspoon each of Thyme, Rosemary and
Marjoram
1/4 Cup olive oil
1 Tablespoon Jack Daniels (or other whiskey)Boil shallots in vinegar & 1 1/2 teaspoons of cracked
pepper in medium saucepan till liquid is nearly gone. (one
or two minutes) Add both stocks - boil till reduced to
about 1/2 cup (about 20 minutes)

Rub steaks with herbs & remainder of cracked pepper.
Pour oil over & turn to coat. Marinate at room temp for
about 1 hour.

Heat skillet over medium high heat & brown steaks on
both sides. Reduce heat and cook to desired doneness.
Transfer to Platter.

Add Sauce to skillet and bring to boil. Just before
serving add the Jack Daniels to sauce then pour sauce
over the steaks.