French Seared Steak with Cognac Cream Sauce

If you’re looking for a dish that makes every weeknight feel like a special occasion, you’ve come to the right place! This French Seared Steak with Cognac Cream Sauce is one of my all-time favorites. It’s simple enough for busy evenings yet elegant enough for romantic dinners or family gatherings. The combination of perfectly seared steak and a rich, creamy sauce will have everyone asking for seconds!

What I love most about this recipe is how it transforms everyday ingredients into a gourmet experience. With just a few simple steps, you can create a meal that tastes like it came straight from a Paris bistro. So, grab your favorite bottle of sparkling water, set the table, and let’s dive into this delicious recipe!

Why You’ll Love This Recipe

• Quick and Easy: With just 30 minutes from start to finish, you can whip up an impressive dinner without hours in the kitchen.
• Flavor Explosion: The combination of garlic, thyme, and Cognac cream creates a sauce bursting with flavor that complements the steak perfectly.
• Impressive Presentation: Slicing the steak and drizzling it with creamy sauce makes for a stunning plate that will wow your guests.
• Customizable Ingredients: You can easily swap out ingredients based on what you have on hand, making it versatile for any occasion.
• Perfect for Two: This recipe serves two but can be easily doubled for family gatherings or dinner parties.

Ingredients You’ll Need

Let’s keep it simple! The ingredients for this French Seared Steak with Cognac Cream Sauce are wholesome and easy to find. Here’s what you’ll need:

For the Steak

• 2 ribeye or New York strip steaks
• to taste kosher salt
• generous amount freshly cracked black pepper
• 2 tablespoons neutral oil
• 2 tablespoons unsalted butter
• 2 to 3 garlic cloves smashed
• 2 to 3 sprigs fresh thyme

For the Sauce

• 2 tablespoons Cognac or apple juice
• 0.5 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon crushed black peppercorns
• to taste salt

Optional Garnishes

• (optional) fresh thyme sprigs for garnish
• (optional) cracked pepper for garnish
• (optional) flaky sea salt to finish

Variations

This recipe is wonderfully flexible! Here are some fun ways to put your own spin on it:

• Swap the protein: Try using chicken breasts or portobello mushrooms instead of steak. Both options soak up flavors beautifully!
• Add veggies: Toss in some sautéed mushrooms or spinach into the sauce for extra nutrition and color.
• Change up the herbs: Feel free to substitute thyme with rosemary or parsley based on your preference.
• Make it spicy: Add a pinch of red pepper flakes to give your sauce an extra kick!

How to Make French Seared Steak with Cognac Cream Sauce

Step 1: Prepare the Steaks

Start by patting the steaks completely dry with paper towels. This step is crucial because it helps achieve that beautiful crust when searing. Season both sides generously with kosher salt and freshly cracked black pepper. Let them rest at room temperature for about 30–45 minutes; this ensures even cooking throughout.

Step 2: Heat Your Skillet

Heat your cast iron skillet over high heat until it’s very hot. Adding neutral oil at this stage and swirling it around helps coat the pan evenly and prevents sticking.

Step 3: Sear the Steaks

Carefully place the steaks into the hot skillet without moving them around. Sear each side for 2–3 minutes until a rich crust forms. This caramelization not only enhances flavor but also adds visual appeal!

Step 4: Add Flavor Boosters

After flipping the steaks, add butter along with smashed garlic cloves and fresh thyme sprigs to the pan. Tilting the pan allows you to baste the steaks continuously with melted butter, which infuses them with incredible flavor.

Step 5: Check Doneness

Use a meat thermometer to check internal temperatures; remove steaks from heat at 130°F (54°C) for medium-rare. Let them rest on a cutting board for about 5–10 minutes—this resting period keeps them juicy and tender.

Step 6: Make the Sauce

Discard most of the fat from your skillet but leave about one tablespoon along with those tasty browned bits. Carefully add Cognac (or apple juice) off heat first, then return it to medium heat to deglaze while scraping up those flavorful bits stuck at the bottom.

Step 7: Stir in Ingredients

Next, stir in Dijon mustard and crushed black peppercorns before pouring in heavy cream. Lowering the heat allows you to simmer gently until the sauce thickens slightly—about 3–5 minutes should do it! Remember to season with salt as needed.

Step 8: Plate Your Dish

Slice those rested steaks against the grain into half-inch slices and plate them nicely. Drizzle that luscious Cognac cream sauce over top and feel free to garnish with fresh thyme sprigs, cracked pepper, or flaky sea salt if desired.

And there you have it—a delightful French Seared Steak with Cognac Cream Sauce that’s perfect for any occasion! Enjoy every bite!

Pro Tips for Making French Seared Steak with Cognac Cream Sauce

Creating the perfect French Seared Steak with Cognac Cream Sauce is all about the little details that can elevate your dish from good to exceptional!

• Choose the right cut: Ribeye or New York strip steaks are ideal for this recipe due to their marbling, which makes them juicy and flavorful. The fat content helps create that delicious crust while keeping the meat tender.

• Let it rest: Allowing your seasoned steaks to sit at room temperature for 30-45 minutes before cooking ensures even cooking throughout. This simple step helps achieve a perfectly cooked medium-rare steak without any cold spots.

• Use high heat: Preheating your skillet until it’s very hot will create a beautiful sear on the outside of the steak. This caramelization not only enhances flavor but also provides that sought-after golden-brown crust.

• Baste for flavor: Basting your steaks with melted butter and aromatics like garlic and thyme while they cook infuses them with rich flavors. This technique also keeps the meat moist and adds depth to the overall taste.

• Monitor doneness carefully: Using a meat thermometer takes the guesswork out of cooking steak. Aim for 130°F (54°C) for medium-rare, ensuring juicy, tender results every time.

How to Serve French Seared Steak with Cognac Cream Sauce

Serving this luxurious dish is an opportunity to impress your guests or simply treat yourself! With a few thoughtful touches, you can turn dinner into an unforgettable experience.

Garnishes

• Fresh thyme sprigs: Adding a few fresh thyme sprigs not only looks beautiful but also enhances the aromatic qualities of your dish.
• Cracked pepper: A sprinkle of cracked pepper adds a touch of sophistication and extra flavor, making every bite delightful.
• Flaky sea salt: A light dusting of flaky sea salt just before serving brings out all the natural flavors of the steak and sauce.

Side Dishes

• Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side that pairs perfectly with the rich sauce.
• Sautéed Asparagus: Bright green asparagus sautéed in olive oil and seasoned lightly brings freshness and crunch to your plate, balancing the richness of the steak.
• Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts add a delicious earthy flavor that complements the savory notes of the Cognac cream sauce.
• Mixed Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a crisp contrast to the hearty steak and sauce.

With these tips and serving suggestions, you’ll be ready to craft an elegant meal that shines on any table! Enjoy every bite!

Make Ahead and Storage

This French Seared Steak with Cognac Cream Sauce is not just a delightful dish for immediate enjoyment but also an excellent option for meal prep! You can enjoy the flavors of this recipe even on your busiest days by following some simple storage tips.

Storing Leftovers

• Place any leftover steak in an airtight container.
• Store the Cognac cream sauce separately to maintain its creamy texture.
• Refrigerate both components for up to 3 days.

Freezing

• For best results, freeze the seared steaks without the sauce.
• Wrap each steak tightly in plastic wrap and then place it in a freezer-safe bag.
• The Cognac cream sauce can be frozen in an airtight container for up to 2 months.

Reheating

• Thaw frozen steak in the refrigerator overnight before reheating.
• Reheat the steak gently in a skillet over low heat until warmed through.
• Warm the Cognac cream sauce in a small saucepan over medium-low heat, stirring occasionally until heated.

FAQs

Here are some common questions about making French Seared Steak with Cognac Cream Sauce.

Can I use apple juice instead of Cognac in the French Seared Steak with Cognac Cream Sauce?

Absolutely! Apple juice provides a sweet flavor that complements the cream sauce beautifully. Just be sure to adjust any additional seasoning to balance the taste.

What type of steak is best for this recipe?

Ribeye or New York strip steaks work wonderfully due to their rich marbling and tenderness. Both cuts will deliver a deliciously juicy result!

How do I achieve a perfect medium-rare steak?

To reach a perfect medium-rare, cook your steak until it reaches an internal temperature of 130°F (54°C). Let it rest afterward to allow juices to redistribute.

Can I make this recipe without heavy cream?

Yes! You can substitute heavy cream with coconut cream or cashew cream for a dairy-free option while maintaining a rich flavor profile.

How do I serve French Seared Steak with Cognac Cream Sauce?

Slice the rested steaks against the grain, plate them, and drizzle with the creamy sauce. Garnish with thyme or cracked pepper for an elegant touch!

Final Thoughts

I hope you feel inspired to whip up this luxurious French Seared Steak with Cognac Cream Sauce! With its rich flavors and delightful presentation, it’s sure to impress your guests or make any dinner special. Enjoy every moment of cooking and savoring this dish — it’s a true gourmet experience right at home. Happy cooking!