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French Seared Steak with Cognac Cream Sauce Recipe

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3.9 from 33 reviews

A decadent French-inspired recipe featuring perfectly seared New York Strip steaks served with a rich and creamy Cognac peppercorn sauce. This dish combines the robust flavors of garlic, shallots, thyme, and a splash of Cognac to create a luxurious meal perfect for special occasions or an elegant dinner.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

For the Steaks

  • 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

For the Sauce

  • 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

Instructions

  1. Season the Steaks: Pat the New York Strip steaks dry using paper towels. Season both sides generously with 2 teaspoons sea salt and 2 teaspoons freshly cracked pepper. Massage the seasonings into the meat and let the steaks rest at room temperature for 20 minutes to enhance flavor absorption.
  2. Prepare Aromatics and Butter: Using a mortar and pestle, crush 1 tablespoon of peppercorns until coarsely ground. Crush the garlic cloves and dice the shallot finely. Divide the 4 tablespoons of butter into portions as per the upcoming steps.
  3. Sear the Steaks: Heat a cast iron skillet over medium-high heat until very hot. Add 2 tablespoons of extra virgin olive oil and let it shimmer. Place the steaks into the skillet and cook for 3 to 4 minutes on each side to develop a deep, flavorful crust.
  4. Baste with Butter and Herbs: Reduce the heat to low. Add crushed garlic cloves, 1 tablespoon of butter, and half of the thyme sprigs to the skillet. Tilt the pan and repeatedly spoon the melted butter, garlic, and herb mixture over the steaks for a couple of minutes to infuse flavor and keep the meat moist.
  5. Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 10 minutes to allow juices to redistribute, ensuring tenderness and juiciness.
  6. Make the Sauce Base: In the same skillet, add the diced shallots and sauté over medium heat until they are lightly browned. Stir in the crushed peppercorns and the remaining butter. Continue to simmer for 2 minutes, stirring frequently to combine flavors.
  7. Deglaze and Reduce: Remove the skillet from the heat. Carefully pour in the Cognac, avoiding any open flames. Return the skillet to low heat and let the Cognac reduce by half, intensifying the sauce’s flavor.
  8. Finish the Sauce: Add 1/3 cup heavy cream to the skillet. Simmer the sauce gently until it thickens enough to coat the back of a spoon. Stir in any steak drippings from the resting board to enrich the sauce further.
  9. Plate and Serve: Slice the rested steaks against the grain into desired portions. Arrange the slices on plates and spoon the Cognac cream sauce generously over the steak. Garnish with additional thyme sprigs and sea salt as desired.

Notes

  • Resting steaks before and after cooking is essential for juicy and tender meat.
  • Use a heavy-bottomed skillet like cast iron for an optimal sear.
  • Be cautious when adding Cognac near stove flames to prevent flare-ups.
  • Crushing fresh peppercorns enhances the sauce’s aroma and texture.
  • Serve with simple sides such as roasted vegetables or mashed potatoes to complement the rich sauce.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://omgmakethis.com/french-seared-steak-with-cognac-cream-sauce-recipe/