Do you want to add some extra presentation on making a sizzling steak? I guess a flaming steak is what you need. Preparation and seasoning of this flaming steak are the same as sizzling steak. You make this into a flaming steak after putting the cooked steak on the hot platter, immediately pour 2 tablespoons of brandy around the steak and light it up. When the flame subsides, quickly pour gravy on top and serve at once.
Flaming Steak: A Sizzling Spectacle for Your Table
Growing up in my Tiyo Ramon’s humble eatery in Pampanga, I remember how customers would gather around whenever he served his legendary flaming steak. The moment the flames danced over the sizzling platter, eyes would widen, and an excited murmur would spread across the small carinderia. It wasn’t just about the taste—it was the experience, the drama, and the sheer indulgence of a perfectly cooked, tender slab of beef infused with deep, smoky flavors.
The Secret to a Tender and Flavorful Flaming Steak
If there’s one thing I learned from my uncle, it’s that a great steak starts with the right preparation. Before marinating, he would always take the time to tenderize the beef, a crucial step many home cooks overlook. He’d use the back of a heavy knife to gently pound the meat, breaking down the fibers just enough to ensure every bite was succulent.
Another technique he swore by was using unripe papaya juice as a natural tenderizer. This old-school Filipino trick, passed down from our lola’s kitchen, helps soften even the toughest cuts of beef. If you don’t have papaya juice, a light sprinkle of meat tenderizer also does the trick.
The Marinade: Simple Yet Packed with Flavor
Marinating the steak properly is key to achieving that rich, umami-packed taste. The combination of Worcestershire sauce, a pinch of MSG, and freshly ground pepper works wonders. My cousin Lito, who took over Tiyo Ramon’s eatery, likes to leave the steak marinating for at least half an hour, though overnight is even better. The longer the marinade works its magic, the deeper the flavors seep into the meat.
When it’s time to grill, don’t rush the process. A common mistake is pressing down on the meat while it’s on the grill—this squeezes out the natural juices that keep the steak moist and flavorful. Instead, gently brush the grill with a little oil before placing the meat, then let the heat do its job. Flip only when necessary and always brush a bit of oil before turning to lock in that juicy goodness.
The Showstopper: How to Set Your Steak Ablaze
Now, this is where the real magic happens. The moment that elevates an ordinary sizzling steak into a flaming steak worthy of applause. While the steak is still piping hot from the grill, transfer it to a preheated steel plate.
Then comes the dramatic part—quickly pour two tablespoons of brandy around the meat and, with a flick of a lighter, set it aflame. The fire dances briefly, charring the edges of the steak just enough to add a smoky aroma. As the flames subside, swiftly pour over a rich, velvety brown gravy, sealing in all the flavors. The result? A dish that doesn’t just satisfy your appetite but also puts on a show.
The Perfect Pairing: Gravy and Vegetables
A great steak deserves a great sauce. This brown gravy is simple but deeply flavorful. Start by melting butter in a pan, then whisk in flour until it forms a smooth, golden paste. Slowly add broth, stirring constantly to prevent lumps. A dash of milk and a handful of sliced mushrooms round out the sauce, making it luxuriously creamy and packed with umami.
To complete the meal, my Ate Liza always fries up a medley of vegetables—thin strips of potatoes, carrots, sweet potatoes, string beans, and chayote. The slight crispiness of the fried veggies balances the richness of the steak, adding texture and a burst of natural sweetness.
A Dish Rooted in Filipino Hospitality
What makes flaming steak special isn’t just the taste, but the tradition behind it. In the Philippines, food isn’t just about nourishment—it’s about bringing people together. This dish reminds me of family gatherings, of my Tiyo Ramon’s laughter echoing through the eatery as he expertly lit up another steak, of customers clapping in delight as the flames flickered before them.
It’s a dish that turns an ordinary meal into an unforgettable experience, something to be shared with loved ones, whether you’re cooking in a bustling restaurant or in the comfort of your own home.
So the next time you want to impress guests or simply treat yourself to something spectacular, try making this flaming steak. It’s bold, flavorful, and just the right amount of dramatic—just like the best Filipino celebrations should be.
How to Cook Flaming Steak
Ingredients
- 500 grams beef round or pork thigh
- 1/4 cup Worcestershire sauce
- 1 Tbsp. MSG
- 1/4 tsp. ground pepper
- Strips of potatoes carrots, sweet potatoes, string beans and chayote (for garnishing)
Brown Gravy Ingredients:
- 2 Tbsp. butter
- 1 Tbsp. flour
- 1 cup broth
- 1 cup evaporated milk
- 1/2 tsp. salt
- 1/2 tsp. MSG
- 1/2 tsp. Worcestershire sauce
- 2 Tbsp. chopped mushrooms
Instructions
For the Meat Preparation:
- Cut all ligaments on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick.
- Pound meat with back of knife or sprinkle with meat tenderizer to make it tender before marinating.
- You may also use unripe papaya juice as tenderizer.
How to Cook Flaming Steak:
- Marinade that meat for at least half an hour with Worcestershire sauce, MSG and pepper.
- Grill the steak over hot charcoal. Brush griller with a little oil first before putting on steak.
- When grilling do not press the meat so as to squeeze out the meat's juice.
- Also, brush meat with a little oil before turning to grill on the other side of the meat.
- Meanwhile, while waiting for the steak to cook, heat the steak's steel plate on another stove.
- Put the cooked steak on the hot platter. Then immediately pour 2 tablespoons of brandy around the steak and light it up.
- When the flame subsides, quickly pour the brown gravy on the steak and serve at once.
- Fry in butter the strips of potatoes, carrots, sweet potatoes, string beans and chayote. Use this to garnish your steak.
To Make the Brown Gravy:
- Heat butter in a pan, add flour. Stir till it becomes pasty.
- Then gradually add broth ans seasoning. Stir in milk and mushrooms.
- Stir until well blended.
Notes
Cooking Tips:
Tenderize for the Best Texture
To achieve a melt-in-your-mouth flaming steak, tenderizing is key. Use the back of a knife to gently pound the meat or marinate it with unripe papaya juice to break down tough fibers naturally. This step ensures that every bite is juicy, soft, and full of flavor.Master the Flame for a Perfect Sear
When lighting the brandy, make sure your steak is on a preheated steel plate to keep it sizzling hot. Use a long lighter or matchstick to safely ignite the alcohol, letting the flames char the edges slightly for that signature smoky taste. The fire burns off quickly, so have your gravy ready to pour immediately after the flames subside.Lock in Juiciness While Grilling
Avoid pressing down on the steak while grilling, as this releases the natural juices that keep it moist. Brush a light layer of oil on both the grill and the steak before cooking to prevent sticking and enhance caramelization. Flip the meat only once to maintain its tenderness and allow even cooking on both sides.
