Take a nice New York strip steak (or two), and liberally grind fresh pepper
all over it. Press the pepper in, and let it sit at room temperature for
about half an hour.

Put a couple tablespoons of butter on a metal platter or skillet in which
you can flambee food, cut a couple tablespoons of chives onto it. Place
over a very low burner or in a warm oven to melt the butter. Keep warm.

Pour out about 1/8th cup of bourbon, and set aside with a packet of matches
(or forget the matches if you have a gas cooktop and that tipping the
skillet into the flame technique down pat). It is not necessary to warm the
bourbon if you have a warm platter and work quickly.

Sprinkle a cast iron skillet with kosher salt, and heat at about 6 on a
10-point scale. When good and hot, cook the steak to your liking.
Immediately transfer the steak to the warmed platter/skillet, and turn
several times in the butter/chive mixture. Pour the bourbon over, and light
with a match (or with your superb flambeeing technique). When the flames
dies down, turn the steak a few times in the juices and enjoy. I'd suggest
garlic mashed potatoes to go with it, but anything that can sop up the
superb butter/meat juice/chive/bourbon mixture would be fine. A baguette?