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.

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Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Servings: 2 steaks

Course: Beef

Cuisine: French

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

2 steaks Ribeye or New York Strip Can substitute filet mignon or sirloin
to taste Kosher Salt Essential for enhancing flavors
to taste Freshly Cracked Black Pepper Adds a bold crust
2 tablespoons Neutral Oil For searing, e.g., canola or vegetable

For the Cognac Cream Sauce

2 tablespoons Unsalted Butter For basting
3 cloves Garlic Smashed for infusion
2 sprigs Fresh Thyme For herbal notes
1 cup Cognac Can be substituted with brandy
1 cup Heavy Cream Creates velvety texture
1 tablespoon Dijon Mustard Adds tanginess
to taste Crushed Black Peppercorns Enhances flavor

Optional Garnishes

to taste Fresh Thyme For garnish
to taste Cracked Pepper For garnish
to taste Flaky Sea Salt For garnish

Equipment

Cast iron skillet

Method

Step-by-Step Instructions

Pat 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

Notes

Letting 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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