Bourbon Pepper Pan Sauce
If you're making this for meat that's coming off a grill, you can still do the sauce separately, and just keep it warm until the main course is ready. Start with the sauteeing garlic in butter step, and finish as shown. Of course, you'll have to add some coarsely ground black pepper to the sauce, but that's about the only adjustment.
Cook the steak in any kind of fat you prefer.
Feel free to substitute veal stock for the chicken stock.