SC - Steaks flambee

[Jeff Gedney]

> I hope it's good...what an absolutely dis-Gusting thing to do to good meat!
> --Maire

Nonesense, my dear!
Flaming is a perfectly normal method of preparing steaks. 
When I worked the grill in a steakhouse, this was called "black and blue"
Hoever it is not so common to dess the meat with a pepper paste 
beforehand. Usually we rubbed the steak with fresh garlic butter and 
threw the steak on the hottest part of the grill and ladled on more garlic 
butter when the flames died down.
The outside is crispy, but the inside is blood rare, and full of juice.
Let the steak rest a couple of minutes, and serve it forth!
mmmmmMMMMM... Mnh!

I like the pepper paste, though. Think I'll try a paste of pepper, garlic, 
rosemary, kosher salt, and olive oil when grilling season starts! 
Looking forward to it!

brandu