Recipe - Bourbon Pepper Steak

4 New York cut strip steaks ;
(8 ounce ea), trimmed
; of all
Visible fat
4 tablespoon Cracked black peppercorns;
(more if desired)
Salt; to taste
1 tablespoon Pure olive oil
One fourth cup Good Kentucky bourbon
One half cup Red wine
One half cup Brown stock
1 tablespoon Unsalted butter

Coat the steaks with the cracked pepper and season with salt. Place
the olive oil in a castiron skillet and heat 1 minute before adding
the steaks. Cook over medium heat 3 minutes on each side for
mediumrare. Remove the steaks to warm serving plates. Drain the
excess fat from the pan and carefully add the bourbon, away from the
heat. Reduce the heat to low and reduce the bourbon until the pan is
nearly dry. Add the red wine, raise the heat to medium, and reduce by
half. Add the Beef and Veal Stock, bring to a boil, cook 6 minutes
and "finish" by swirling the butter into the sauce. Remove from the
heat and divide the sauce among the steaks. This recipe yields 4