Ingredients:

212 to 16-ounce rib-eye steaks, 1 to 1 1/4-inches thick

2 garlic cloves, minced

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon each salt and black pepper

2 tablespoons olive oil

Red Wine Sauce:

1/4 cup brandy

1/2 cup red wine

Directions: Trim excess fat from the steak, if desired. Place the steak on a cutting board or in a shallow pan

In a small bowl, combine the garlic, rosemary, salt, pepper and olive oil and mix well. Baste both sides of each steak with the mixture, using all of the mixture. Let the steaks stand at room temperature for 30 minutes.

Heat a stainless steel skillet (oven-proof) over medium-high to high heat. When very hot, place the steaks in the skillet. Sear for 2 minutes, turn and sear the other side for 30 seconds more. Pour or spoon the excess fat from the skillet.

Place the steaks (still in the skillet) in a 425 degree oven and roast for 6 to 8 minutes, until the internal temperature reaches 130 to 135 degrees for medium-rare. Remove the skillet from the oven (cover the skillet handle with a handle cover to prevent burning hands) and place on the range top. Immediately pour the brandy over the steaks and ignite with a long match. Shake the pan gently until the flames die. Transfer the steaks to a cutting board and tent with aluminum foil. Let rest for 5 to 10 minutes. Meanwhile, make the sauce.

Red Wine Sauce: Add the red wine to the skillet drippings, stirring up the browned bits. Boil over medium-high heat for about 3 minutes, until the sauce is reduced by half.

To serve, cut each rib eye steaks in four pieces, or into 1-inch slices and arrange them on four plates. Top each with some of the wine sauce. Serves 4.

— Recipe by Jayni Carey