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French Seared Steak with Cognac Cream Sauce

Irresistible French Seared Steak with Cognac Cream Sauce Delight

Experience gourmet dining at home with this French Seared Steak with Cognac Cream Sauce, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Beef
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 steaks Ribeye or New York Strip filet mignon, sirloin, or flank steak can be used
  • 1 tbsp Kosher Salt use generously for seasoning
  • 1 tbsp Freshly Cracked Black Pepper add a generous amount for best results
  • 2 tbsp Neutral Oil e.g., canola or vegetable oil
For the Cognac Cream Sauce
  • 2 tbsp Unsalted Butter avoid salted butter for proper salt levels
  • 3 cloves Garlic can substitute with shallots
  • 4 sprigs Fresh Thyme can replace with rosemary or omit
  • 1/2 cup Cognac Bourbon or white wine can work as substitutes
  • 1 cup Heavy Cream high-fat coconut cream can be a dairy-free option
  • 1 tbsp Dijon Mustard for essential acidity and tang
  • 1 tsp Crushed Black Peppercorns freshly crushed is best
For Garnishing
  • Optional Garnishes (fresh thyme sprigs, cracked pepper, flaky sea salt) to enhance presentation and flavor

Equipment

  • Cast Iron Skillet
  • Meat Thermometer
  • Spoon for Basting

Method
 

Step-by-Step Instructions
  1. Pat the steaks dry with paper towels and season with kosher salt and freshly cracked black pepper. Let rest at room temperature for 30-45 minutes.
  2. Heat a cast iron skillet over high heat until smoking lightly, about 5 minutes. Add a splash of neutral oil.
  3. Sear the steaks undisturbed for 2-3 minutes until caramelized, then flip and sear the other side for another 2-3 minutes.
  4. Add butter, smashed garlic, and thyme to the skillet; tilt the pan and baste the steaks with melted butter for 1-2 minutes.
  5. Check the internal temperature aiming for 130°F (54°C) for medium-rare, then let the steaks rest for 5-10 minutes.
  6. Pour off excess fat, add Cognac to deglaze the skillet, scraping up brown bits for flavor.
  7. Return skillet to medium-low heat, stir in Dijon mustard and crushed black peppercorns, then add heavy cream and simmer for 3-5 minutes until thick.
  8. Slice the rested steaks against the grain and plate, drizzling with Cognac cream sauce and garnishing as desired.

Nutrition

Serving: 1steak with sauceCalories: 600kcalCarbohydrates: 5gProtein: 50gFat: 42gSaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 700mgSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 4mg

Notes

Allowing the steak to rest ensures juices redistribute. Use a meat thermometer for accurate doneness.

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