Preparation:
Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot mesquite coals until browned on both sides. Pour warm cognac over steaks and ignite (if the coals don't start it directly). The flame will burn for only a few minutes. Once the flame goes out, quickly scrape off the excess pepper, salt to taste and serve |
