Flambé Pepper Steaks Recipe | Elevate Your BBQ Experience
This gourmet recipe brings a rich, flavorful twist to grilling. Using rib-eye or strip steaks, it’s seasoned with Planet Barbecue Malabar Steak Rub for enhanced taste and finished with a dramatic cognac flambé, making it perfect for a special meal .
Planet Barbecue Pepper Steaks with Cognac Flambé
Ingredients:
- 2 rib-eye or strip steaks (each 1 1/4 inch thick, 8-10 oz)
- 2 tbsp extra virgin olive oil or bacon fat
- 4 tbsp Planet Barbecue Malabar Steak Rub
- 1/4 cup cognac
Instructions:
Discover Flambé Pepper Steaks with Planet Barbecue’s Malabar Spice Rub for a gourmet grilling experience. Perfect your BBQ skills!
- Place the steaks in a foil pan and brush all over with olive oil or bacon fat to ensure a juicy texture.
- Season both sides generously with the Planet Barbecue Malabar Steak Rub, allowing the flavors to infuse.
- Preheat the grill and cook the steaks to your desired doneness, flipping often. For rare, grill for 3-4 minutes per side; for medium-rare, cook an additional 1-2 minutes.
Heat the cognac in a small saucepan until warm (do not boil). Carefully ignite it with a match, then pour the flaming cognac over the steaks. Serve immediately after the flames die down.
FAQs & Tips:
- What steaks work best? Rib-eye and strip steaks are ideal due to their marbling and tenderness.
- Can I use a different rub? Yes, but the Planet Barbecue Malabar Steak Rub offers a unique depth of flavor.
- How do I check doneness? A thermometer ensures accuracy: 125°F (52°C) for rare, 135°F (57°C) for medium-rare.
- Is cognac necessary? While it adds a bold touch, you can substitute it with brandy or another spirit.
- Can I make this indoors? Absolutely! A grill pan or cast-iron skillet will work—just be cautious when flambéing inside.
This recipe delivers a perfect balance of bold spices, smoky char, and a rich, buttery finish from the flambé technique. Try it for an unforgettable steak experience!
