Peppered Steak with Jack Daniels Sauce

Combine the shallot, vinegar and 1 1/2 tsp. cracked pepper in a medium saucepan over medium high heat. Boil until most of the liquid is evaporated. Add both broths and boil until reduced to 1/2 cup. Remove the pan from the heat. Meanwhile, stir together the remaining 1 1/2 tsp. cracked pepper, thyme, rosemary and marjoram in a small bowl. Place the steaks in a baking dish. Rub the herb mixture into both sides of the steaks. Pour the oil over the steaks and turn to coat. Cover the dish and let the steaks stand 1 hour.

Heat a cast iron skillet over medium high heat. Add the steaks to the skillet and brown on both sides. Reduce the heat to medium and cook the steaks about 3 to 4 minutes per side for medium rare. Transfer the steaks to plates. Add the sauce to the skillet and bring to a boil. Stir in the Jack Daniels and bring to a simmer. Spoon the sauce over the steaks and serve immediately.