Flambé is a dish-finishing technique where a chef ignites high-proof alcohol to add a final flash of heat to a dish. A good rule of thumb is don’t light the dish over an open flame. Move the dish to ...
Cut the steaks across the middle to create 4 thinner steaks. Over high heat, add the oil and sear the steaks for 2 minutes per side. Remove to a plate and set aside. Add butter, red onion and ...
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