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Planet Barbecue Pepper Steaks with Cognac Flambé

Reverse Seared Porterhouse Poblano Crema

Planet Barbecue Pepper Steaks with Cognac Flambé

This Planet Barbecue Pepper Steaks with Cognac Flambé recipe offers a gourmet approach to grilling steaks. Designed for two servings, it utilizes either rib-eye or strip steaks, seasoned with the Planet Barbecue Malabar Steak Rub for enhanced flavor. The recipe provides precise grilling instructions for achieving desired doneness, followed by a spectacular cognac flambé finish. This method combines traditional grilling techniques with a touch of culinary flair, resulting in a restaurant-quality dish that can be prepared at home. The cognac flambé not only adds visual appeal but also imparts a subtle depth of flavor to the steaks.


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Planet Barbecue Pepper Steaks with Cognac Flambé

Recipe Notes

  • Yield: Serves 2

Ingredients

  • 2 rib-eye steaks or strip steaks (each 1-1/4 inch thick and 8 to 10 ounces)
  • 2 tablespoons extra virgin olive oil or bacon fat
  • 4 tablespoons Planet Barbecue Malabar Steak Rub
  • 1/4 cup cognac

Recipe Steps

1: Place the steaks in a foil pan and brush all over with extra virgin olive oil or bacon fat.

2: Generously season the steaks on both sides with Planet Barbecue Malabar Steak Rub. Set up your grill for direct grilling and heat to medium-high

3: Arrange the steaks on the grill and cook to taste, 3 to 4 minutes per side for rare; 1 to 2 minutes longer for medium-rare, flipping often. Transfer the steaks to a heatproof platter.

4: Warm the cognac in a small saucepan to body temperature (do not let it boil). Touch a match to it. Pour the flaming cognac over the steaks. Serve once the flames die down.