Chef Nathan Vasquez (NV Cafe & Catering-1510 F Street)--"Spicy Cognac Ribeye" Recipe:
10 oz. Ribeye
2 teaspoons Kosher salt
4 tablespoons Cajun seasoning
1 teaspoon olive oil
one-third cup Cognac, plus 1 teaspoon
1 cup heavy cream
Sprinkle each side of the Ribeye with 1 teaspoon of Kosher salt, then evenly spread 4 tablespoons of Cajun seasoning on each side.
In a medium skillet, over medium heat, melt the butter and olive oil. As soon as the oil and butter turn golden and begin to smoke, place the Ribeyes in the pan. Medium rare-4 to 6 minutes on each side, medium-8 to 10 minutes. Once done, place the steaks on a plate, cover with foil and set aside.
Pour off excess fat, but don't drain the pan.
Off-heat, add one-third cup of Cognac to the pan and carefully ignite the alcohol with a fire stick. Gently shake the pan until the flames die. Return pan to medium heat and add the heavy cream. Bring the mixture to a boil and whisk until the sauce coats the back of the spoon (5-6 minutes). Add the teaspoon of Cognac and season with salt to taste. Place the Ribeye back in the pan, spoon the sauce over and serve!