For the best flavor, allow the steaks to come to room temperature for about 30 minutes before cooking. Warming the brandy before igniting helps it to flame more easily and safely. Be extremely cautious when working with open flames. If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of cooking. Serve with a side of roasted asparagus, mashed potatoes, or a simple green salad for a complete meal.
Reynold Welch
May 3, 2025My family raved about this steak. It's definitely going into our regular rotation.
Amara Botsford
Jan 27, 2025This recipe is a showstopper! The flambé is impressive and the flavor is incredible.
Bettie Goyette
Dec 30, 2024The lemon pepper adds a nice touch of brightness to the dish.
Eula Kshlerin
Jun 3, 2024I used a cheaper cut of steak, and it still turned out amazing!
Myrtie Daniel
Nov 10, 2023I was a little nervous about the flambé, but it was surprisingly easy and added so much to the dish.
Oceane Wintheiser
Oct 26, 2023The sauce is so rich and flavorful. I could eat it with a spoon!
Brendan Schmeler
Apr 11, 2023The instructions were clear and easy to follow, even for a beginner cook like me.