Pepper Rib Steak Flambe
Elevate your steak night with the indulgent flair of Pepper Rib Steak Flambé—a striking recipe that combines bold flavors with dramatic cooking technique. Featuring tender ribeye steaks encrusted in coarse ground black pepper and seared to perfection, this dish is finished with a rich butter-and-thyme baste and flambéed with brandy or cognac for a show-stopping presentation. The fiery flambé not only adds visual excitement but also enhances the depth of the pan sauce, creating a luxurious accompaniment to the juicy steak. Ready in just 25 minutes, this elevated yet approachable recipe is perfect for date nights, dinner parties, or any occasion deserving of a little extra sparkle. Serve whole or sliced with the flavorful pan sauce drizzled on top for a truly unforgettable dining experience. Keywords: pepper steak flambé, ribeye steak recipe, how to flambé steak, rich steak sauce, fancy dinner recipe.
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Recipe Information
Ingredients
- 2 pieces (12-14oz each) Ribeye steak
- 2 tablespoons Coarse ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 whole, smashed Garlic cloves
- 4 sprigs Fresh thyme
- 0.25 cup Brandy or cognac
Instructions
Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Season both sides of the steaks generously with kosher salt, then press the coarse ground black pepper into the surface of both sides to create a crust.
Heat a large, heavy skillet (preferably cast iron) over medium-high heat until very hot.
Add the olive oil to the skillet, then immediately place the steaks in the pan. Sear for 3-4 minutes per side for a medium-rare finish, or adjust timing based on your preferred doneness.
Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the skillet.
Using a spoon, baste the steaks with the melted butter mixture for about 1-2 minutes to enhance flavor.
Carefully tilt the skillet slightly and pour the brandy or cognac into the pan, ensuring it spreads evenly. Be cautious as you prepare to flambé.
Using a long-reach lighter or match, ignite the alcohol in the pan. Allow the flames to burn off naturally while gently swirling the pan to distribute the sauce and deepen its flavor. This step should take 10-15 seconds.
Once the flames subside, remove the steaks from the skillet and let them rest for 5 minutes on a cutting board, lightly tented with aluminum foil to retain warmth.
Serve the steaks whole or sliced, drizzled with any remaining pan sauce, and garnish with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.1 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
