Cut steak into 4 equal portions, and press the peppercorns evenly intoboth sides. Heat 1.5 tablespoons butter in a large skillet over medium heatuntil bubbly. Cook steaks 10 to dozen minutes for rare (140 degrees) or todesired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. Whenflames die out, remove from the heat, swirl in remaining butter untilmelted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas.