French Seared Steak with Cognac Cream Sauce -

French Seared Steak with Cognac Cream Sauce

Prepare to take your steak night to a gourmet level with this French Seared Steak with Cognac Cream Sauce. This delightful dish combines perfectly seared ribeye steaks with a rich cognac cream sauce, making it an irresistible option for both special occasions and weeknight dinners. The process is straightforward, and the result is a restaurant-quality dish that you can easily recreate in the comfort of your home.

Why You Will Love This Recipe

This recipe is not just about the delicious flavors; it’s about the experience. The elegance of seared steak paired with the creamy richness of cognac sauce transforms an everyday meal into a luxurious event. You will love how the cognac balances the richness of the cream, creating layers of flavor that enhance each bite of steak. Perfect for impressing guests or treating yourself on a cozy night in, this dish guarantees satisfaction. It’s an easy yet sophisticated meal that pairs wonderfully with sides such as mashed potatoes, roasted vegetables, or crusty bread. Plus, it’s a straightforward recipe that requires minimal ingredients yet delivers exceptional results.

Pro Tips for Making French Seared Steak with Cognac Cream Sauce

Here are some professional tips to help you perfect this dish:

Choose Quality Meat: Always opt for high-quality ribeye steaks. Look for steaks with good marbling for the best flavor and tenderness.
Let the Steak Rest: Allow the steak to come to room temperature before cooking. This ensures even cooking and a better sear.
Use a Cast Iron Skillet: A cast iron skillet retains heat well, allowing for a beautiful sear on the steak.
Deglaze Properly: When deglazing the pan with cognac, scrape up all the brown bits at the bottom to add flavor to the sauce.
Don’t Rush the Sauce: Let the sauce simmer to enhance its flavors. This is key to achieving a rich and creamy texture.

Ingredients

Below are the ingredients needed to prepare French Seared Steak with Cognac Cream Sauce. Ensure you measure them accurately for the best outcome:

2 ribeye steaks (approximately 1 inch thick)
1/2 cup cognac
1 cup heavy cream
Salt to taste
Pepper to taste
2 tablespoons olive oil

Directions

Step 1: Start by taking the ribeye steaks out of the refrigerator and allowing them to come to room temperature for about 30 minutes before cooking. This step is crucial for an even cook.

Step 2: While the steaks are resting, season both sides generously with salt and pepper. This enhances the flavor of the meat.

Step 3: Heat a cast-iron skillet over medium-high heat until it’s fully heated. Add olive oil and swirl it around the pan to coat.

Step 4: Once the oil starts to shimmer, carefully place the steaks in the skillet. Sear the first side for about 4-5 minutes without fussing over them. This allows a great crust to form.

Step 5: After 4-5 minutes, flip the steaks and sear the other side for another 3-4 minutes, depending on your desired level of doneness (use a meat thermometer for accuracy: 130°F for medium-rare).

Step 6: Once the steaks are done, remove them from the skillet and let them rest on a cutting board for at least 5 minutes. Cover loosely with foil to keep warm.

Step 7: In the same skillet, lower the heat and add the cognac. Use a wooden spoon to scrape up the brown bits from the bottom of the pan, which will add flavor to the sauce.

Step 8: Carefully ignite the cognac with a long lighter to flambé it, if desired, to burn off the alcohol content. This step is optional but adds a nice depth of flavor.

Step 9: After allowing the cognac to reduce for about 2-3 minutes, add the heavy cream to the skillet. Stir well to combine, and let it simmer for another 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

Step 10: To serve, slice the steaks against the grain and plate them with the cognac cream sauce drizzled generously on top. Enjoy your restaurant-quality French seared steak!

Frequently Asked Questions

Can I use another type of steak?

Yes, while ribeye is preferred for its marbling and flavor, you can substitute with other cuts like filet mignon or sirloin if desired.

What can I serve with the steak?

This steak pairs beautifully with sides like mashed potatoes, roasted vegetables, or a fresh green salad.

Can I prepare the cognac sauce in advance?

Yes, you can prepare the cognac sauce in advance and reheat gently on the stove before serving. Just be sure to adjust the seasoning as needed.

How do I store leftover steak?

Store leftover steak in an airtight container in the refrigerator for up to 3 days. It can be reheated gently in the oven or on the stovetop.

Can I make the sauce without alcohol?

If you’d like to avoid alcohol, you can substitute cognac with beef broth and a splash of vinegar for acidity, though the flavor profile will differ slightly.

Conclusion

French Seared Steak with Cognac Cream Sauce is a delightful dish that brings elegance to your table with minimal effort. By following the steps and tips provided, you can create a restaurant-quality meal that will impress family and friends. Enjoy the rich flavors of this gourmet experience, and don’t hesitate to make it your own with different sides and accompaniments. Bon appétit!