|Beef rib eye steaks||24 Ounce, trimmed (2 Pieces, 12 Ounce Each, 3/4 Inch Thick)|
|Ground black pepper||To Taste|
|Brandy||1⁄4 Cup (4 tbs)|
|Shallots||2 Small, minced|
|Chopped fresh chives||3 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
1. With meat mallet or with rolling pin, between two sheets of plastic wrap or waxed paper, pound steaks to 1/4-inch thickness. Sprinkle both sides of steaks with salt and pepper.
2. In chafing dish or 12-inch skillet, melt 2 tablespoons butter over high heat. Add 1 steak; cook until browned, 3 to 4 minutes per side.
3. Pour 2 tablespoons brandy over steak and carefully ignite with match. When flaming stops, stir in half of shallots and half of chives. Cook, stirring constantly, until shallots are tender, about 1 minute. Add 1/4 cup sherry; heat through.
4. Place steak on warm dinner plate and pour one-fourth of sherry mixture over. Keep warm. Repeat with remaining rib-eye steak.