Seared Rib-Eye Steak with Brandied Shallot Sauce

Seared Rib-Eye Steak with Brandied Shallot Sauce

Seared Rib-Eye Steak with Brandied Shallot Sauce

Yield: Serves 2-4


1½ tsp. kosher salt
2 ea. 10-oz. rib-eye steaks, about 1-in. thick
Black pepper, freshly ground
Olive oil
1 Tbsp. unsalted butter
1½ Tbsp. shallots, minced
1/8 cup brandy
Kosher salt
1 oz. blue cheese, such as Gorgonzola (optional)
1 Tbsp. chopped chives, fresh chopped thyme or fresh chopped rosemary



  1. Salt and pepper the steaks, wrap in plastic and refrigerate overnight, or for at least an hour. Bring steaks to room temperature before cooking.

    Oven Temperature: 560-590 degree

    Flame Height: 5

  2. Heat a flat iron skillet or sizzle pan, big enough to hold both steaks without crowding (or use 2 smaller pans), in front of the flame for 5 minutes.
  3. Uncover the steaks, pat them dry with a paper towel and drizzle both sides with olive oil.
  4. Bring skillet(s) to the mantle of the oven and add the steaks. Cook in front of the flame for 2-3 minutes. Turn and finish in front of the flame for 2 more minutes for medium rare.
  5. Bring the skillet(s) to the doorway of the oven. Add the butter and shallots to the skillet(s) and stir until the shallots are translucent, about 30 seconds.
  6. Add the brandy and slide the skillet carefully but quickly to the center of the oven. It will take a moment to flame up. Stand away from the door* and leave the pan in the oven until the flames subside.
  7. Remove the skillet(s) to the mantle and add half the cheese to the top of each steak. Sprinkle with your choice of herbs.


*Flame inside the oven is safe and dramatic. Be careful however not to add too much liquor as it ignites quickly and flames come forward and into the doorway.


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