French Seared Steak with Cognac Cream Sauce

If you’re a fan of luxurious, restaurant-quality dishes prepared right in the comfort of your own kitchen, then this French Seared Steak with Cognac Cream Sauce is a must-try. This recipe combines the richness of seared New York Strip Steaks with a decadent Cognac cream sauce, creating a symphony of flavors that will impress any guest or family member.

Why This Recipe Is Perfect for You

This recipe is perfect for steak lovers who enjoy a gourmet twist. The Cognac cream sauce elevates the dish, adding a sophisticated and creamy element that pairs beautifully with the seared steak. Whether you’re hosting a dinner party or looking for a special meal to share with your loved ones, this French Seared Steak with Cognac Cream Sauce will not disappoint.

Ingredients You’ll Need

Before diving into the cooking process, let’s go over the ingredients you’ll need:

• 2 New York Strip Steaks
• 2 tsp sea salt
• 2 tsp fresh cracked pepper
• 2 Tbsp extra virgin olive oil
• 1 large shallot, diced
• 4 cloves of garlic, crushed
• 4 Tbsp unsalted butter, divided
• 4 sprigs of thyme, divided
• 1 Tbsp peppercorns
• 1/3 cup Cognac
• 1/3 cup heavy cream
• Additional sea salt and thyme for topping

Kitchen Equipment

To make this recipe, you’ll need the following kitchen equipment:

• Cast iron skillet
• Mortar and pestle
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Spoon for basting

Step-by-Step Directions

Step 1: Prepare the Steaks

Pat the steaks dry with paper towels to ensure a good sear. Season them generously with sea salt and fresh cracked pepper on both sides, massaging the seasoning into the meat. Let the steaks rest for about 20 minutes. This step is crucial as it allows the flavors to penetrate the meat.

Step 2: Prepare the Ingredients

While the steaks are resting, crush an additional tablespoon of peppercorns using a mortar and pestle. Crush the garlic cloves, chop the shallot, and divide the butter into portions. These preparations will streamline the cooking process.

Step 3: Sear the Steaks

Heat a cast iron skillet over medium-high heat. Once the skillet is hot, add the extra virgin olive oil. When the oil begins to shimmer, carefully place the steaks in the skillet. Cook the steaks for 3-4 minutes on each side to develop a beautiful crust. The timing may vary depending on the thickness of the steaks and your preferred doneness.

Step 4: Baste the Steaks

Reduce the heat to low and add the crushed garlic, 1 tablespoon of butter, and thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and juices. This technique infuses the steaks with rich, aromatic flavors.

Step 5: Rest the Steaks

Transfer the steaks to a cutting board and let them rest for about 10 minutes. Resting allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.

Step 6: Prepare the Sauce

In the same skillet, add the diced shallots and stir until they are lightly browned. Add the crushed peppercorns and the remaining butter, allowing it to melt and blend with the shallots. Simmer the mixture for about 2 minutes, stirring frequently.

Step 7: Add Cognac and Cream

Carefully remove the skillet from the heat and add the Cognac. Be cautious as the alcohol may ignite. Return the skillet to low heat and let the Cognac reduce by half. Once reduced, add the heavy cream and simmer until the sauce thickens enough to coat the back of a spoon.

Step 8: Combine and Serve

Add any steak drippings that accumulated on the cutting board to the sauce, enhancing its depth of flavor. Slice the rested steaks against the grain and plate them. Generously spoon the Cognac cream sauce over the slices, garnishing with additional sea salt and thyme if desired.

Cooking Tips and Variations

• Choosing the Steak: For the best results, use high-quality New York Strip Steaks. However, you can substitute with Ribeye or Filet Mignon based on your preference.
• Doneness: Adjust the cooking time to achieve your preferred level of doneness. Use a meat thermometer to check: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• Peppercorns: If you prefer a milder sauce, reduce the amount of crushed peppercorns.
• Alcohol-Free Option: If you don’t want to use Cognac, substitute with beef broth or a non-alcoholic wine.

Storing Leftovers

If you have any leftovers, store the steak and sauce separately in airtight containers. The steak can be refrigerated for up to 3 days. Reheat it gently in a skillet over low heat to maintain its tenderness. The sauce can be stored for up to 2 days and reheated on the stove, adding a splash of cream if it thickens too much.

Perfect Pairings

This elegant steak pairs beautifully with a variety of sides and drinks. Here are a few suggestions:

• Sides: Serve with garlic mashed potatoes, roasted asparagus, or a fresh green salad.
• Drinks: A robust red wine, such as Cabernet Sauvignon or Merlot, complements the rich flavors of the steak and sauce. For a non-alcoholic option, consider a sparkling water with a twist of lemon.

Frequently Asked Questions

Q: Can I use a different type of steak? A: Absolutely! While New York Strip is recommended, Ribeye or Filet Mignon are also excellent choices.

Q: What if I don’t have a cast iron skillet? A: A heavy-bottomed stainless steel skillet can be used as an alternative.

Q: Is there a non-alcoholic substitute for Cognac? A: Yes, beef broth or a non-alcoholic wine can be used as substitutes.

Q: How can I make the sauce thicker? A: Allow the sauce to simmer a bit longer to reduce further or add a small amount of cornstarch mixed with water.

Q: Can I make the sauce ahead of time? A: The sauce is best made fresh, but you can prepare it a few hours in advance and reheat gently before serving.

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