One of my favorite past times is asking for this when-ever a waitress / server asks me ‘how would you like that done?’. Most grill masters are lucky to know varying degrees of burnt offering to baal when it comes to steak… and the front end staff of most restaurants are not going to know what it is, so it’s funny watching them look for ‘the button’ on the cash register when I ask for my steak this way. For anyone who has not had a steak prepared this way… get ready, as it is a real treat. The searing actually seals the steak’s juices in so you can have it done medium to well and it’s still moist!

2 Boneless steaks (1 inch thick sirloin is fine)
2 Tbsp Butter or Olive Oil
3 tsp Cracked Peppercorn
1/2 tsp Coarse sea salt
2 tbsp Congnac / Brandy

Prepare steak using this red wine marinade. Rub peppercorn and salt into steak, allow to sit in refrigerator for another 30 minutes.
Heat butter or oil in medium / large saute pan. Turn grill on medium / medium high and allow to heat. Saute steaks in pan just to the point of searing. This should only take 10 to 20 seconds each side. Remove steaks from pan. Add brandy to pan carefully, and flame slightly. Return steaks to pan briefly, just enough to allow the brandy to sear into the steak, again… only 10 to 20 seconds. Move steaks to grill, and cook to desired doneness. I like mine on the rare side, so i only kept mine on the grill for about a minute or less per side, just enough to put some lines in it.