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.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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

Directions

Step 1

Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.

Step 2

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.

Step 3

Heat a large, heavy skillet (preferably cast iron) over medium-high heat until very hot.

Step 4

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.

Step 5

Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the skillet.

Step 6

Using a spoon, baste the steaks with the melted butter mixture for about 1-2 minutes to enhance flavor.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve the steaks whole or sliced, drizzled with any remaining pan sauce, and garnish with a sprig of fresh thyme if desired.

Nutrition Facts

Serving size	(920.2g)

Amount per serving	% Daily Value*
Calories	2344.7

Total Fat 148.3g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 6.8g
Cholesterol 689.1mg	0%
Sodium 3493.5mg	0%
Total Carbohydrate 13.3g	0%
Dietary Fiber 4.7g	0%
Total Sugars 0.1g
Protein 212.5g	0%

Vitamin D 31.8IU	0%
Calcium 190.5mg	0%
Iron 21.2mg	0%
Potassium 2506.4mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 38.0%

Carbs: 2.4%