|Rib eye steaks/Boneless top loin steaks||2 (Each 1/2 Inch Thick)|
|Butter/Margarine||2 Tablespoon (1/4 Stick)|
|Shallot||1 Small, minced|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Brandy||2 Tablespoon, slightly warmed|
1. On cutting board, pound steaks until about 1/4 inch thick. Sprinkle meat lightly with salt.
2. In 10-inch skillet over medium-high heat, in hot butter, cook steaks just until browned, turning steaks once. Stir in shallot and cook, stirring, until tender, about 1 minute. Add sherry and heat. Pour brandy over steaks; with match, set aflame; turn steaks once or twice until flaming stops.