SC - Steaks flambee

[Siegfried Heydrich]

    Slightly off topic, but I have a method of grilling steaks that has
people literally screaming in horror. (heh, heh)
    First, get your charcoal VERY HOT. This is important, as you will soon
see.
    Second, take steaks that have been marinating in red wine, olive oil,
and coarse grind peppercorns (or your favorite - the trick is to have an oil
layer on the surface) and then (here's where people freak out badly) roll it
in 10x confectioners sugar. Don't use granulated.
    Cake it on, press it on, get as thick a layer as you can without going
overboard. Make sure you cover the steak completely, which may be difficult
what with people hitting you with chairs and shouting at you, those that
have not fainted dead away..
    Third, spray the grill with oil (so it doesn't stick too badly)  and it
drop down close to (next to, if possible) the coals. Place the steaks on the
grill, and watch out! If the coals are hot enough, the sugar will ignite,
and burn at a VERY high temperature. This will sear the meat like nothing
you've ever seen. The flames are pretty spectacular, too. When one side has
burnt down, flip and do the other. Raise the grill a bit, and cook as you
would normally. Allow an extra minute or so, though, as the radiant heat has
to get through the burnt shell.
    When you pull the steak off, it will look like a sacrifice to Ba'al, and
your guests will be muttering under their breaths and making the sign of the
evil eye at you. Be of good cheer, though. Crack the burnt shell, and knock
off the chunks o' carbon.
    What you will have is a steak that has not lost a single, solitary drop
of juice, as the surface has been seared so thoroughly. You won't taste the
sugar at all, BTW. The juiciness of the meat has to be tasted to be really
appreciated. This works especially well with Porterhouse steaks, IMHO. It
makes for an incredible steak, a hell of a presentation, and badly rattled
guests. Too much fun for words . . .

    Sieggy der Pyromaniac