While flipping through my favorite French cookbook, I stumbled upon a recipe that sent my taste buds soaring: French Seared Steak with Cognac Cream Sauce. The vibrant allure of a perfectly seared steak, its golden crust giving way to a juicy medium-rare center, is simply irresistible. What makes this dish even more delightful is the rich cognac cream sauce, elevating it into an effortless gourmet experience. Not only is this meal quick to whip up, making it ideal for busy weeknights, but it’s also a sure-fire crowd-pleaser for those special occasions. Whether you’re planning a romantic dinner or just want to treat yourself to something exquisite, this recipe promises to impress. Curious about how to make this luxurious meal your own? Let’s dive into the details! Why is French Seared Steak Irresistible? Simple Elegance: This recipe beautifully combines ease and sophistication, making it suitable for both novice cooks and seasoned chefs. Rich Complexity: The cognac cream sauce adds a luxurious depth of flavor that’s sure to impress your guests and elevate any meal. Versatile Choices: Feel free to experiment with different steak cuts or sauces, like bourbon, to customize your dish based on what you have on hand. Quick Gourmet Dinner: Ready in under 30 minutes, it’s an ideal meal for busy weeknights without sacrificing taste or elegance. You can even pair it effortlessly with delightful sides, like mashed potatoes or roasted vegetables, for a complete experience. Crowd-Pleaser: Perfect for special occasions, this dish guarantees to wow family and friends, making it a memorable centerpiece of your dining table. French Seared Steak Ingredients Experience the flavors of gourmet cooking at home with these ingredients! For the Steak • Ribeye or New York Strip Steaks – These cuts provide rich flavor and tenderness; feel free to substitute with filet mignon or sirloin for a lighter option. • Kosher Salt – Essential for enhancing the steak’s natural flavors; season generously to taste. • Freshly Cracked Black Pepper – Adds a bold, peppery crust; don’t be shy with your shakes! • Neutral Oil (e.g., canola or vegetable) – High smoke point oil perfect for creating that lovely sear. For the Cognac Cream Sauce • Unsalted Butter – Richness comes from butter during basting; unsalted gives you more control over the seasoning. • Garlic – Infuse the steak with aromatic flavor using smashed cloves while cooking. • Fresh Thyme – Provides delightful herbal notes; fresh thyme pairs beautifully with both steak and cognac. • Cognac or Brandy – The star of the sauce, adding depth and warmth; brandy is a good substitute if needed. • Heavy Cream – Creates that velvety sauce texture; plant-based alternatives may change the flavor profile. • Dijon Mustard – This adds a tanginess and helps to emulsify the sauce perfectly. • Crushed Black Peppercorns – Enhances the sauce’s flavor; adjust to your spice preference for a delightful kick. Optional Garnishes • Fresh Thyme, Cracked Pepper, Flaky Sea Salt – Use these to add a touch of visual appeal and enhance flavors before serving. Now that you have all the essential components, let’s get cooking with this sumptuous French Seared Steak with Cognac Cream Sauce! Step‑by‑Step Instructions for French Seared Steak with Cognac Cream Sauce Step 1: Prepare Steaks Start by patting the ribeye or New York strip steaks dry with a paper towel to ensure a good sear. Generously season both sides with kosher salt and freshly cracked black pepper. Allow the steaks to rest at room temperature for 30 to 45 minutes, enhancing the flavors and ensuring even cooking. Step 2: Sear Steaks Heat a cast-iron skillet over high heat until it’s smoking hot, which takes about 5 minutes. Add a high smoke point neutral oil to the pan, swirling it around to coat the surface. Carefully place the seasoned steaks into the skillet, searing for 2 to 3 minutes on each side until a beautiful golden-brown crust forms. Step 3: Baste Once the steaks have achieved the desired crust, reduce the heat to medium and add a couple of tablespoons of unsalted butter, smashed garlic cloves, and sprigs of fresh thyme to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously for about 3 to 4 minutes, aiming for a medium-rare internal temperature of 130°F (54°C). Step 4: Rest Remove the perfectly seared steaks from the skillet and transfer them to a cutting board. Let them rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, ensuring every bite of your French Seared Steak with Cognac Cream Sauce is succulent and juicy. Step 5: Make Sauce After removing excess fat from the skillet, return it to medium heat and carefully add cognac. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Stir in Dijon mustard and crushed black peppercorns, followed by heavy cream. Let the sauce simmer for 3 to 5 minutes until it thickens and becomes creamy. Step 6: Serve To serve, slice the rested steaks against the grain to maximize tenderness. Arrange the slices on a plate and generously drizzle the rich cognac cream sauce over the top. Garnish with freshly cracked pepper, flaky sea salt, and additional thyme, if desired, elevating your dining experience with this luxurious French Seared Steak with Cognac Cream Sauce. French Seared Steak with Cognac Cream Sauce Variations Feel free to enhance your culinary experience by exploring these delightful variations that can take your dish to the next level! Cut Swap: Consider using filet mignon or sirloin for a tender bite with a unique flavor profile. Each cut brings its charm while still embodying that French flair. Brandy Bliss: Try swapping cognac for brandy in the sauce for a caramel-like sweetness that complements the richness beautifully. It’s a simple substitute that yields a delightful twist. Plant-Based Option: Use vegan butter and coconut cream for a lighter, dairy-free version of the cognac sauce. While the taste may differ slightly, it keeps the essence of warmth and richness. Heat it Up: Add a dash of red pepper flakes or a spoonful of Dijon mustard to the sauce for a spicy kick. This little boost can add an exciting layer of complexity that pairs wonderfully with steak. Umami Explosion: Experiment with a splash of soy sauce in your cognac sauce for an umami touch that rounds out the flavors, giving your dish a deeper richness. Mushroom Magic: Incorporate sautéed mushrooms into the sauce for an earthy touch. This addition not only enhances the flavor but also adds wonderful texture to your gourmet experience. Smoky Flavor: Try using smoked paprika to season your steak. This will impart a subtle smokiness that can take your French-inspired meal to unexpected heights. Herb Infusion: Instead of thyme, experiment with other fresh herbs like rosemary or oregano in the sauce. Each one brings a different aromatic quality to your dish! No matter which variation you choose, feel free to get creative and make this French Seared Steak with Cognac Cream Sauce truly your own. Serve it alongside some delectable sides like mashed potatoes or roasted vegetables to complete your meal! What to Serve with French Seared Steak with Cognac Cream Sauce Experience an exquisite meal by pairing this delightful steak with complementary sides that enhance every bite. Creamy Mashed Potatoes: The velvety texture of mashed potatoes soaks up the rich cognac sauce, creating a comforting bite that feels indulgent. Roasted Vegetables: A medley of seasonal roasted vegetables adds vibrant colors and a slight sweetness, balancing the steak’s savory richness. Crusty Baguette: Freshly baked baguette is perfect for mopping up the luscious cognac cream sauce, making each meal feel even more luxurious. Garlic Butter Green Beans: Crisp-tender green beans sautéed in garlic butter add a fresh crunch, creating a lovely contrast to the steak’s tenderness. Herbed Rice Pilaf: Fluffy rice pilaf with herbs lends a light, aromatic base that complements the robust flavors of the steak beautifully. Red Wine: A glass of bold red wine, like a Cabernet Sauvignon, enhances the meal with its deep fruit flavors and tannins that pair wonderfully with beef. Chocolate Mousse: Finish on a sweet note with a light chocolate mousse, balancing the savory flavors of the meal beautifully for a decadent finale. Let these delightful pairings elevate your dining experience and turn an ordinary evening into something truly special! Expert Tips for French Seared Steak Rest Steaks: Letting your steaks come to room temperature before cooking helps them sear evenly, leading to a perfect French Seared Steak with Cognac Cream Sauce. Sear Properly: Ensure your skillet is hot enough before adding the steaks. A proper sear creates a delicious crust and prevents sticking. Baste for Flavor: Continuously basting with butter, garlic, and thyme adds rich flavor and keeps the meat moist. Don’t skip this step! Check Temperature: Use a meat thermometer to check for doneness. Aim for an internal temperature of 130°F (54°C) for medium-rare perfection. Slice Against the Grain: This technique ensures your steak is tender and easy to chew, enhancing the overall experience of your French Seared Steak with Cognac Cream Sauce. Quality Cognac: Using high-quality cognac elevates the sauce’s flavor. If you choose a substitute, remember that flavor profiles will differ! How to Store and Freeze French Seared Steak with Cognac Cream Sauce Fridge: Store leftover French Seared Steak in an airtight container for up to 3 days. Reheat gently in a skillet over low heat for best results. Freezer: Freeze cooked steak, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge overnight before reheating. Sauce Storage: Keep any remaining cognac cream sauce in a sealed container in the fridge for up to 4 days. Reheat slowly over low heat, adding a splash of cream if necessary. Reheating Tips: When reheating steak and sauce, ensure the steak reaches an internal temperature of 165°F (74°C) for safe consumption. Enjoy the delicious flavors of your French Seared Steak with Cognac Cream Sauce even after it’s stored! Make Ahead Options These French Seared Steak with Cognac Cream Sauce are perfect for meal prep aficionados! You can season the steaks up to 24 hours in advance, allowing the flavors to deeply penetrate the meat. Simply pat them dry, season with kosher salt and black pepper, then wrap tightly in plastic wrap and refrigerate. The cognac cream sauce can also be made ahead and stored in the refrigerator for up to 3 days; simply reheat it slowly over low heat with a splash of cream before serving to maintain its creamy consistency. When ready to enjoy, sear the steaks as instructed and pour the warmed sauce over the top for a quick, gourmet experience with minimal effort. French Seared Steak with Cognac Cream Sauce Recipe FAQs What kind of steak is best for this recipe? I recommend using ribeye or New York strip steaks for their rich flavor and tenderness. You can also substitute with filet mignon or sirloin, but remember to adjust cooking times accordingly for the best results! How should I store leftover steak and sauce? To store leftover French Seared Steak, place it in an airtight container in the fridge, where it will last for up to 3 days. The cognac cream sauce can be kept in a sealed container for about 4 days. When reheating, warm them slowly over low heat to preserve flavors and moisture. Can I freeze the steak and the sauce? Absolutely! You can freeze the cooked steak tightly wrapped in plastic wrap and foil for up to 2 months. For the sauce, store it in a freezer-safe container for up to 3 months. To thaw, simply place it in the fridge overnight and reheat gently, adding a splash of cream if needed. What if my sauce doesn’t thicken? If your cognac cream sauce isn’t thickening as expected, try simmering it a little longer on medium heat until it reduces to your desired consistency. Additionally, whisking in a small amount of cornstarch mixed with water can help thicken it quickly without altering the flavor. Are there any dietary considerations I should keep in mind? If you have allergies, be aware that this recipe contains dairy (butter and cream), and cognac may not be suitable for those avoiding alcohol. For a non-alcoholic alternative, consider using a mixture of apple juice and white vinegar to mimic the flavor without the alcohol content. Indulge in French Seared Steak with Cognac Cream Sauce Tonight Savor the exquisite flavors of French Seared Steak with Cognac Cream Sauce. A quick and luxurious meal that impresses. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsResting Time 10 minutes minsTotal Time 40 minutes mins Servings: 2 steaksCourse: BeefCuisine: FrenchCalories: 550 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak2 steaks Ribeye or New York Strip Can substitute filet mignon or sirlointo taste Kosher Salt Essential for enhancing flavorsto taste Freshly Cracked Black Pepper Adds a bold crust2 tablespoons Neutral Oil For searing, e.g., canola or vegetableFor the Cognac Cream Sauce2 tablespoons Unsalted Butter For basting3 cloves Garlic Smashed for infusion2 sprigs Fresh Thyme For herbal notes1 cup Cognac Can be substituted with brandy1 cup Heavy Cream Creates velvety texture1 tablespoon Dijon Mustard Adds tanginessto taste Crushed Black Peppercorns Enhances flavorOptional Garnishesto taste Fresh Thyme For garnishto taste Cracked Pepper For garnishto taste Flaky Sea Salt For garnish Equipment Cast iron skillet Method Step-by-Step InstructionsPat the steaks dry and season with kosher salt and black pepper. Let rest at room temperature for 30 to 45 minutes.Heat the cast-iron skillet over high heat until smoking. Add the neutral oil and swirl to coat.Carefully place the seasoned steaks in the skillet and sear for 2 to 3 minutes on each side.Reduce heat to medium and add butter, garlic, and thyme to the skillet. Baste the steaks for 3 to 4 minutes.Remove the steaks to a cutting board and let rest for 5 to 10 minutes.In the same skillet, add cognac and scrape up browned bits. Stir in mustard and peppercorns followed by cream. Simmer for 3 to 5 minutes.Slice the rested steaks against the grain and drizzle the cognac cream sauce over the top. Garnish as desired. Nutrition Serving: 1steakCalories: 550kcalCarbohydrates: 2gProtein: 45gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 400mgPotassium: 750mgVitamin A: 500IUCalcium: 25mgIron: 3mg NotesLetting steaks come to room temperature before cooking helps them sear evenly. Always check temperature for doneness and aim for a medium-rare internal temperature of 130°F (54°C). 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