More sauce than you need
The photos you see here use about half the amount of sauce that the recipe makes, and that’s what the estimated nutrition is for too. I have a little container of the other half of the sauce in my fridge ready for tomorrow’s steak.
I wrote this recipe with a double sauce because I love my sauce and it’s an avoidable tragedy to run out of sauce. It’s also much easier and more forgiving when making sauce to double up if you are a less confident cook. If you prefer to have just the right amount, scale the recipe for 1, but make 2 steaks (or leave the recipe as-is and make 4 steaks).
Along with the tableside presentation, the pièce de résistance was the flambé. Did it do anything functional? Not really. A flambé doesn’t cook off the alcohol completely. It looks fantastic though, and it’s your choice if you want to add a little bit of flair. Personally, I never do it: the smoke and sizzle of a hot cast iron is more than enough drama for me.
Whatever you choose, you should not throw a lit match in, and never pour alcohol over an open flame.
