Flambéed Steak with Garlic and Rosemary

Ingredients (serves 2):

• For the Steak:
  • 2 beef steaks (ribeye or filet mignon, about 200-250g each)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, sliced
  • 2 sprigs fresh rosemary
• For the Flambé:
  • 1/4 cup high-proof liquor (brandy, rum, or whiskey)
  • 1 tbsp lemon juice (optional, for deglazing)
• For the Sides (optional):
  • Sliced onions
  • Cherry tomatoes
  • Green peas
  • Mashed potatoes or fries

Method:

Prepare the Steak:

1. Season the Steak: Remove the steaks from the refrigerator and let them sit at room temperature for about 15-30 minutes. Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.

Sear the Steak:

1. Heat the Pan: Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot. Add the olive oil and let it heat until it shimmers.
2. Sear the Steaks: Place the steaks in the pan and sear for 2-3 minutes on each side for medium-rare, or until they reach your desired level of doneness. Adjust the cooking time based on the thickness of the steaks.
3. Add Aromatics: Add the butter, garlic slices, and rosemary sprigs to the pan. Baste the steaks with the melted butter and herbs for another 1-2 minutes on each side.

Prepare for Flambé:

1. Transfer to a Heat-Proof Dish: Remove the steaks from the pan and place them on a heat-proof serving dish or a hot iron plate. If desired, add sliced onions to the dish for extra flavor.
2. Deglaze the Pan (Optional): Pour 1 tbsp of lemon juice into the hot pan to deglaze, scraping up any browned bits. Pour the deglazed liquid over the steaks.

Flambé the Steak:

1. Pour the Liquor: Carefully pour the high-proof liquor over the steaks. Make sure the kitchen is well-ventilated and there are no open flames nearby.
2. Ignite the Liquor: Using a long match or lighter, ignite the liquor. The flames will burn off the alcohol, leaving behind a rich, aromatic flavor.
3. Let the Flames Subside: Allow the flames to burn out naturally. This process should take about 30 seconds to 1 minute.

Serve:

1. Garnish and Serve: Transfer the flambéed steaks to serving plates. Garnish with cherry tomatoes and green peas if desired. Serve with mashed potatoes or fries on the side.
2. Enjoy Immediately: Serve the steaks hot to enjoy the full flavor and tenderness.

Chef's Notes:

• Safety First: Always exercise caution when working with open flames. Keep a fire extinguisher nearby and ensure the area is clear of flammable materials.
• Liquor Choice: Use a high-proof liquor (at least 80 proof) for the best flambe effect. Brandy, rum, or whiskey are all excellent choices.
• Cooking Time: Adjust the cooking time based on your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches your desired level.
• Presentation: The dramatic flambe presentation makes this dish perfect for special occasions or dinner parties.