½ cup (1/4 lb.) unsalted butter, chilled and cut into pieces
Freshly ground black pepper
Directions:
In a small bowl, combine the oregano, cilantro, jalapeños, cumin, paprika and salt to make a spice mixture.
Sprinkle the steaks on both sides with about two-thirds of the spice mixture, reserving the remainder to add to the sauce.
Heat the oil in a large cast-iron skillet over medium heat.
Cook the steaks (in batches, if necessary) for 5-10 minutes per side (about 5 minutes for medium-rare and about 10 minutes for medium).
Transfer the steaks to a platter and set aside. Tent with foil to keep warm.
In the same skillet, combine the broth, sherry, honey and the remaining spice mixture. Bring to a boil, then reduce the heat and let simmer for 3-5 minutes.
Remove the skillet from the heat and whisk in the chilled butter. Season the sauce to taste with salt and pepper.
