Name: French Seared Steak with Cognac Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 New York Strip Steaks; 2 tsp sea salt; 2 tsp fresh cracked pepper; 2 Tbsp extra virgin olive oil; 4 sprigs of thyme (divided); Additional sea salt and thyme for topping; 1 large shallot, diced; 4 cloves of garlic, crushed; 4 Tbsp unsalted butter, divided; 1 Tbsp peppercorns (plus 1 Tbsp additional for crushing); 1/3 cup Cognac; 1/3 cup heavy cream

Jump to Recipe· 3.9 from 33 reviews

If you want to impress at your next dinner or simply enjoy a luxurious treat at home, the French Seared Steak with Cognac Cream Sauce Recipe is a game changer. This dish brings together the deep, rich flavors of a perfectly seared New York Strip steak with a velvety, aromatic cognac cream sauce that elevates every bite. The combination of fresh herbs, garlic, and the warm notes of cognac delivers a taste experience that feels both indulgent and effortlessly refined — truly a French classic that’s surprisingly easy to master in your own kitchen.

Ingredients You’ll Need

Two large raw red steaks with some white fat edges are placed side by side on a metal tray in the middle. To the left on a white plate, there is a small pile of chopped garlic, a pat of yellow butter, some green leaves, and a sprinkle of dried herbs arranged separately. On the right, another white plate holds a small white bowl with clear liquid, black pepper, and coarse salt scattered around it. The tray and plates sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this French Seared Steak with Cognac Cream Sauce Recipe lies in its simplicity. Each ingredient has a purpose, whether it’s building layers of flavor, adding texture, or enriching the final sauce. Using fresh, quality ingredients really shines in this dish.

2 New York Strip Steaks: Choose well-marbled steaks for maximum juiciness and flavor.
2 tsp sea salt: Enhances the natural beef flavors and helps form a crust.
2 tsp fresh cracked pepper: Adds just the right amount of heat and aroma.
2 Tbsp extra virgin olive oil: For searing steaks and building the base flavor.
1 large shallot, diced: Lends a subtle sweetness and depth to the sauce.
4 cloves of garlic, crushed: Infuses the dish with savory richness.
4 Tbsp unsalted butter, divided: Provides creaminess and richness in both cooking and sauce.
4 sprigs of thyme, divided: Fresh herbaceous notes to brighten the dish.
1 Tbsp peppercorns: Adds a spicy crunch and complexity to the sauce.
1/3 cup Cognac: Brings a warm, slightly sweet, and boozy depth.
1/3 cup heavy cream: Makes the sauce luxuriously smooth and luscious.
Additional sea salt and thyme for topping: Perfect for finishing touches to enhance flavor and presentation.

How to Make French Seared Steak with Cognac Cream Sauce Recipe

Step 1: Prepare the Steaks

Start by patting your New York Strip steaks dry with paper towels — this step is key because it helps form that gorgeous crust when seared. Generously season both sides with sea salt and fresh cracked pepper, and gently massage the seasoning into the meat for maximum flavor penetration. Let the steaks rest for about 20 minutes; this not only brings them closer to room temperature for even cooking but also allows the seasoning to soak in.

Step 2: Prep Aromatics and Butter

While your steaks relax, crush an extra tablespoon of peppercorns using a mortar and pestle if you want that rustic, freshly cracked texture in your sauce. Chop up the shallots finely and crush the garlic cloves; these aromatics will give your sauce its irresistible fragrance. Have your butter ready, dividing it as per instructions to add at different stages for optimal richness.

Step 3: Sear the Steaks

Grab a heavy cast iron skillet and heat it over medium-high. Once the pan is hot, drizzle in your olive oil until it shimmers — this tells you it’s ready. Carefully lay your steaks down, giving them room to breathe, and cook for 3-4 minutes on each side. This process creates that coveted crust and locks in juices. Once both sides look beautifully caramelized, reduce the heat to low and toss in the garlic, a tablespoon of butter, and a couple of thyme sprigs.

Step 4: Baste and Rest

With the heat lowered, tilt the pan slightly and use a spoon to continually baste the steaks with the melted butter, garlic, and thyme mixture. This quick basting coats the steaks with flavor and keeps them juicy. When you’ve basted enough, transfer the steaks to a cutting board and let them rest for 10 minutes — this resting period is crucial to keep the meat tender and juicy when you slice later.

Step 5: Make the Cognac Cream Sauce

In the same skillet, without cleaning it, toss in your diced shallots and cook until lightly browned to develop sweetness. Add your crushed peppercorns and the remaining butter, stirring constantly for two minutes to marry the flavors. Remove from heat briefly and add the cognac carefully — avoid flames as alcohol vapors can ignite! Return the pan to low heat and let the cognac reduce by half, concentrating the flavor beautifully. Then stir in the heavy cream and simmer gently until the sauce thickens enough to coat a spoon.

Step 6: Final Touches and Plating

To finish, add the flavorful steak drippings left in the pan into the sauce for added depth. Slice your rested steak against the grain for perfect tenderness. Plate the slices, then generously spoon the luscious cognac cream sauce over the top. A sprinkle of extra sea salt and a fresh thyme sprig on each plate elevates the dish visually and flavor-wise.

How to Serve French Seared Steak with Cognac Cream Sauce Recipe

The dish shows a sliced steak arranged in a row on a white plate, with each piece revealing a pink center and a browned outer edge. The steak slices are covered with a light brown sauce that has visible small chunks, likely onions or mushrooms, and dotted with black peppercorns or herbs. The sauce pools under and around the steak, giving a glossy look. A sprig of green thyme is placed on top, adding a touch of color and freshness to the dish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme sprigs and a sprinkle of flaky sea salt not only add a refined touch but also brighten the deep flavors of the meat and sauce. You can also add a few cracked black peppercorns on top for a little crunch and extra aroma. These simple garnishes make the dish look restaurant-quality and enhance the eating experience.

Side Dishes

This dish pairs beautifully with simple yet flavorful sides that complement without overpowering. Creamy mashed potatoes or buttery roasted fingerling potatoes work wonderfully to soak up the rich cognac sauce. Steamed or sautéed green beans, asparagus, or a fresh mixed green salad add a crisp, vegetal contrast that balances the richness of the steak.

Creative Ways to Present

For a dinner party, consider plating individual slices elegantly fanned out with the sauce drizzled artistically around. Another lovely idea is serving the sauce in a small gravy boat on the side, letting guests add as much as they like. Adding a sprinkle of microgreens or edible flowers can create a stunning presentation that feels thoughtful and special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the steak and sauce separately in airtight containers in the refrigerator. Keeping them apart prevents the steak from becoming soggy and preserves the texture of both components. Enjoy within 2-3 days for the best flavor and freshness.

Freezing

While steak is best enjoyed fresh, you can freeze cooked steak and sauce separately for up to one month. Wrap the steak tightly in plastic wrap and foil before freezing to avoid freezer burn. Place the sauce in a shallow airtight container. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat steak gently in a low oven or skillet to prevent drying out, adding a splash of water or broth if necessary. Warm the cognac cream sauce over low heat, stirring frequently to restore its creamy consistency. Avoid microwave reheating as it can toughen the meat and split the sauce.

FAQs

Can I use another cut of steak for this recipe?

Absolutely! While New York Strip is ideal for its balance of tenderness and marbling, ribeye, filet mignon, or sirloin can also shine with this preparation, just adjust cooking times accordingly.

What can I substitute for Cognac if I don’t have any?

Brandy is the closest substitute and will provide a similar flavor profile. Alternatively, you can use a good quality whiskey or omit the alcohol altogether, though the sauce will lose some of its distinctive warmth.

How do I know when the steak is cooked just right?

Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium. The steak should feel springy but not too firm when pressed gently.

Can I make the cognac cream sauce ahead of time?

You can prepare the sauce a few hours in advance and keep it warm on very low heat, stirring occasionally. Just give it a quick whisk before serving to bring back its creamy texture.

What wine pairs best with the French Seared Steak with Cognac Cream Sauce Recipe?

A full-bodied red wine like a Bordeaux, Cabernet Sauvignon, or Syrah complements the richness of this dish beautifully, balancing the creamy sauce and hearty steak.

Final Thoughts

Trust me, once you try the French Seared Steak with Cognac Cream Sauce Recipe, it will become a standout in your home cooking repertoire. The depth of flavors from the seared steak combined with the rich, silky sauce make every bite a celebration of French-inspired elegance. It’s perfect for special occasions or anytime you want to treat yourself with something truly unforgettable. So gather your ingredients, warm your skillet, and get ready for a delicious journey!