In article q3wLh.8281$el3.5010@trndny01, says...

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?





Sounds great! Here's my favorite.

Heat oven to 500 degrees. Rub one or more thick ribeye (best) or NY
strip (2nd best) steaks with S&P. Heat a dry cast iron skillet until
smoking. Pat the steaks dry with a paper towel and rub with a thin layer
of peanut oil. Put in pan (you really want a good range hood for this!)
and cook til nicely crusted on bottom. Flip steaks and put pan in oven.
Cook to desired doneness (rare or medium rare please!). Remove to
platter and cover with foil for 5 min. Serve with best balsamic vinegar
or lemon juice (as I learned in Florence).

--
Peter Aitken