Name: French Seared Steak with Cognac Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 2 New York Strip Steaks; 2 teaspoons sea salt; 2 teaspoons fresh cracked pepper; 2 tablespoons extra virgin olive oil; 1 large shallot, diced; 4 cloves garlic, crushed; 4 tablespoons unsalted butter, divided; 4 sprigs thyme, divided; 1 tablespoon crushed peppercorns; 1/3 cup Cognac; 1/3 cup heavy cream; Additional sea salt and fresh thyme for garnish

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French Seared Steak with Cognac Cream Sauce is my go-to when I want to bring luxury and bold flavor to the table without leaving my kitchen. It combines perfectly seared New York Strip Steaks with a silky, aromatic Cognac cream sauce for a dish that feels like it came straight out of a fine French bistro.

Why You’ll Love This Recipe

I love how this recipe elevates a simple steak into something truly special. The Cognac sauce adds depth and sophistication, making it perfect for entertaining or a romantic night in. The technique is straightforward, and the payoff is a tender, flavorful steak coated in a sauce that’s creamy, peppery, and just a little indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 New York Strip Steaks
2 tsp sea salt
2 tsp fresh cracked pepper
2 Tbsp extra virgin olive oil
1 large shallot, diced
4 cloves garlic, crushed
4 Tbsp unsalted butter, divided
4 sprigs thyme, divided
1 Tbsp peppercorns, crushed
1/3 cup Cognac
1/3 cup heavy cream
Additional sea salt and thyme for topping

Directions

Prepare the Steaks
I pat the steaks dry, season both sides generously with sea salt and cracked pepper, and let them rest for 20 minutes. This step helps the flavors soak into the meat and improves the sear.
Prep the Ingredients
While the steaks rest, I crush the peppercorns, chop the shallot, and divide the butter so everything is ready to go once I start cooking.
Sear the Steaks
In a hot cast iron skillet with olive oil, I sear the steaks for about 3–4 minutes per side until they develop a gorgeous crust. I adjust the time depending on how thick the steaks are and how done I want them.
Baste for Flavor
I reduce the heat, add crushed garlic, 1 tablespoon of butter, and thyme sprigs to the pan. Then I tilt the pan and baste the steaks with the infused butter for extra richness.
Rest the Steaks
Once seared, I transfer the steaks to a cutting board to rest for 10 minutes. This keeps the juices from running out when I slice them.
Make the Sauce
In the same skillet, I sauté the shallots until golden, then stir in the crushed peppercorns and remaining butter. I cook this down for about 2 minutes.
Add Cognac and Cream
Off the heat, I add the Cognac carefully (since it may ignite), then return the skillet to low heat and reduce it by half. I stir in the cream and simmer until the sauce thickens enough to coat the back of a spoon.
Finish and Serve
I add any resting juices from the steak back into the sauce, slice the steaks against the grain, and spoon the sauce generously over the top. I sprinkle some sea salt and fresh thyme for garnish.

Servings and Timing

This recipe serves 2 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Different Cuts: I’ve made this with Ribeye and Filet Mignon as well—both work beautifully with the sauce.
Less Heat: I cut back on the crushed peppercorns if I want a milder sauce.
Herb Swap: I’ve used rosemary or tarragon in place of thyme for a different aromatic profile.
Add Mushrooms: A handful of sautéed mushrooms in the sauce adds an earthy flavor that pairs well with the cream and Cognac.

Storage/Reheating

I store leftover steak and sauce separately in airtight containers. The steak stays good in the fridge for up to 3 days, and the sauce lasts about 2. I reheat the steak gently in a skillet over low heat, and for the sauce, I rewarm it on the stove with a little cream to loosen it up if it thickens too much.

FAQs

Can I use a different cut of steak?

Absolutely. I’ve used Ribeye and Filet Mignon, and both taste amazing. Just adjust the cook time based on thickness and preferred doneness.

How do I avoid overcooking the sauce?

I keep the heat low and stir constantly once I add the cream. This helps it thicken gently without curdling or burning.

What if I don’t have a cast iron skillet?

Any heavy-bottomed skillet will work. I just make sure it can handle high heat for searing the steaks properly.

Can I make the sauce ahead of time?

Yes, I can make it a few hours in advance and reheat it gently before serving. A splash of cream helps refresh the texture.

What should I serve with this steak?

I usually pair it with mashed potatoes, roasted vegetables, or a crisp green salad. It also goes great with a glass of red wine like Cabernet Sauvignon.

Conclusion

French Seared Steak with Cognac Cream Sauce is one of those recipes I reach for when I want to treat myself or impress someone special. It’s simple enough to make on a weeknight but rich and elegant enough for a celebration. The seared steak paired with that velvety Cognac sauce is truly unforgettable.