1 tb Pepper
3 lb Sirloin (cut 1 1/2" thick)
4 tb Butter
2 tb 151 proof rum

Rub pepper into both sides of meat; let stand several hours. Heat
butter in skillet & cook 8 minutes on each side for rare. Add rum;
set aflame. When flame dies out (because of butter flame will be
high), spoon sauce over steak, scraping off pan drippings. Carve at a
45 degree angle in thin slices.