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French Seared Steak with Cognac Cream Sauce

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Seared New York strip (or tenderloin) steaks crusted with cracked black pepper and finished with a rich cognac cream sauce flavored with shallot, garlic, and thyme.

Ingredients

Scale
  • 2 lb New York strip steaks (4 steaks, about 6–8 oz each), 1–1½ inches thick
  • 2 teaspoons kosher salt
  • 3 tablespoons whole black peppercorns, coarsely cracked
  • 2 tablespoons olive oil or neutral oil
  • 1 tablespoon unsalted butter (for searing)
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1/3 cup cognac (plus up to 2 tablespoons more to taste)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon beef base or 1/4 cup beef stock (optional)
  • Salt to taste

Instructions

  1. Bring steaks to room temperature for 30–60 minutes and pat dry; season both sides with kosher salt then press cracked black pepper into both sides of each steak.
  2. Heat a large heavy skillet over medium-high until hot, add oil and butter; when shimmering, add steaks and sear 3–5 minutes per side for medium-rare (adjust time for thickness and doneness preference). Remove steaks to a plate and tent with foil to rest.
  3. Pour off excess fat from the pan leaving browned bits; add minced shallot and cook 1–2 minutes until softened, then add minced garlic and cook 30 seconds.
  4. Remove pan from heat and carefully add 1/3 cup cognac; (off heat) ignite with a long match or allow alcohol to reduce for ~1–2 minutes while scraping up browned bits.
  5. Return pan to medium heat, add heavy cream, thyme, and beef base or stock if using; whisk and simmer 4–6 minutes until sauce thickens and coats the back of a spoon.
  6. Taste sauce and add up to 1–2 tablespoons more cognac if desired, and salt as needed; swirl in 1 tablespoon cold butter off heat for gloss (optional).
  7. Return steaks to the pan briefly to warm and spoon sauce over, or plate steaks and spoon sauce on top to serve.

Notes

1) When flambéing cognac, take safety precautions: remove nearby flammables and use a long lighter or match. 2) Use a thermometer for exact doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. 3) Substitute brandy if you don’t have cognac.

Nutrition

Find it online: https://www.rapidrecipes.blog/french-seared-steak-cognac-cream-sauce/