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French Seared Steak with Cognac Cream Sauce

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This French Seared Steak with Cognac Cream Sauce is an elegant, restaurant-style dish featuring tender New York Strip steaks and a rich, peppery Cognac cream sauce. Perfect for a romantic dinner or special occasion, this luxurious meal comes together in just 30 minutes with bold flavor and timeless French flair.

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

Instructions

  1. Season Steaks: Pat steaks dry. Season both sides with sea salt and cracked pepper. Let rest for 20 minutes.
  2. Prep Ingredients: Crush peppercorns, dice shallot, divide butter.
  3. Sear Steaks: Heat olive oil in a hot cast iron skillet. Sear steaks 3–4 minutes per side until crust forms.
  4. Baste: Reduce heat, add 1 tbsp butter, crushed garlic, and thyme. Baste steaks in infused butter.
  5. Rest: Transfer steaks to a board and let rest for 10 minutes.
  6. Make Sauce: In the same pan, sauté shallots until golden. Stir in peppercorns and remaining butter.
  7. Deglaze: Remove from heat and add Cognac (may ignite). Return to low heat and reduce by half.
  8. Add Cream: Stir in cream. Simmer until thickened. Add resting juices.
  9. Serve: Slice steaks against the grain and spoon sauce over. Garnish with thyme and sea salt.

Notes

  • Ribeye or Filet Mignon also work well in this recipe.
  • For less heat, reduce the amount of crushed peppercorns.
  • No Cognac? Substitute with beef broth or non-alcoholic wine.
  • Add sautéed mushrooms for a more earthy sauce.
  • Sauce can be made ahead and reheated with a splash of cream.

Nutrition

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