This recipe comes from Bourbon Country Herald reader Bob Elder.
Thanks, Bob, it's good to have a steak recipe that doesn't require a backyard grill- although there's certainly no reason why this can't be cooked outdoors. But there are times when nature doesn't cooperate and we hate to have it rain on our steak.

• 2 oz. Evan Williams Bourbon
• 1 tbsp. coarsely cracked black pepper
• 1 Porterhouse steak between 2" and 3" thick
• 1 tbsp. olive oil
• 1 tbsp. melted salted butter
• 3 minced shallots
• Salt to taste

Press pepper into steak and let stand approximately 30 minutes. Heat oil and butter and stir in shallots. Put steak in pan and cook about 10 minutes on each side for medium. Check to make sure the steak is done to the desired taste. When ready place the steak on a serving platter and salt to taste. Light the Evan Williams Bourbon and pour flaming over steak and let the flame die out before serving. If desired, thicken the pan juices with a little flour and serve on the side. If the juices thicken too much, stir in a little Evan Williams.

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