The moment I tasted French Seared Steak with Cognac Cream Sauce at a charming bistro in Paris, I knew I had to recreate that magic in my own kitchen. This quick gourmet dinner elevates any weeknight meal into an occasion worth celebrating. With just a few simple ingredients, you’ll transform a basic cut of steak into a tender, juicy masterpiece draped in a rich cognac and peppercorn sauce. It’s the perfect way to impress dinner guests or indulge in a cozy night in. Plus, this easy recipe ensures you won’t spend hours in the kitchen. So, are you ready to fall in love with home-cooked elegance? Let’s dive into this delightful French culinary adventure!
Why Choose French Seared Steak?
Elegant Flavor: The rich cognac cream sauce transforms a simple steak into a gourmet experience without the fuss.
Quick Preparation: With just a few steps, you can have a restaurant-quality meal on your dinner table in under 30 minutes—perfect for busy weeknights!
Tender & Juicy: Cooking the steak to medium-rare creates a melt-in-your-mouth texture, making this a dish that even the pickiest eaters will enjoy.
Versatile Pairings: Serve it alongside roasted vegetables or creamy mashed potatoes, or enjoy with a crusty baguette to soak up that delicious sauce. For additional flavor inspiration, check out our Chimichurri Grilled Chicken Bowl with Garlic Sauce!
Impressive Enough for Company: Whether it’s a romantic dinner or a special gathering, this dish will wow your guests and have them raving about your culinary skills.
Adaptable Recipe: Feel free to swap in your favorite cuts or even try using Japanese Katsu Sauce for a creative twist!
French Seared Steak Ingredients
• Discover the essential components for your French Seared Steak with Cognac Cream Sauce!
For the Steak
- Ribeye or New York Strip Steaks – Choose high-quality cuts for an unbeatable flavor and tenderness that defines the dish.
- Kosher Salt – Generously season both sides to enhance the steak’s natural flavors before cooking.
- Freshly Cracked Black Pepper – Adds a delightful kick; feel free to adjust according to your spice preference.
- Neutral Oil (e.g., canola) – Use this for high-heat searing, as it helps achieve that perfect crust on the steak.
For the Sauce
- Unsalted Butter – This adds a creamy richness that elevates the sauce’s flavor during basting.
- Garlic (2-3 cloves, smashed) – It infuses your steak with aromatic goodness as it cooks.
- Fresh Thyme (2-3 sprigs) – Offers an herbaceous touch; rosemary can be used as a delightful substitute if desired.
- Cognac (2 tablespoons) or Brandy – The star ingredient for a flavorful sauce; avoid substitutes for the best results, although bourbon or dry white wine can provide a twist.
- Heavy Cream (0.5 cup) – Helps unify and thicken the sauce; opt for high-fat coconut cream for a lighter alternative.
- Dijon Mustard (1 tablespoon) – Brings a tangy depth that complements the richness of the cream.
- Crushed Black Peppercorns (1 teaspoon) – Enhances seasoning and adds a peppery taste to the sauce.
Optional Garnishes
- Fresh thyme sprigs – A delightful finishing touch that adds a pop of color and aroma.
- Cracked pepper – Sprinkle for added texture and spice.
- Flaky sea salt – A final touch that amplifies flavors wonderfully.
Step‑by‑Step Instructions for French Seared Steak with Cognac Cream Sauce
Step 1: Prep Steaks
Begin by patting your ribeye or New York strip steaks dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. Allow the steaks to rest at room temperature for 30-45 minutes to enhance the flavors and ensure even cooking.
Step 2: Heat Skillet
Place a cast iron skillet over high heat until it begins to smoke slightly, indicating it’s hot enough for searing. Carefully add a splash of neutral oil, swirling it around to coat the bottom of the pan evenly. This will help create a beautiful, golden crust on the steak.
Step 3: Sear Steaks
Once the oil is shimmering, gently place the prepared steaks in the skillet. Avoid moving them for 2-3 minutes to allow a crust to form. After this time, flip the steaks and sear the other side for another 2-3 minutes until a deep brown crust develops.
Step 4: Baste Steaks
Reduce the heat to medium and add unsalted butter, smashed garlic, and fresh thyme to the skillet. As the butter melts, tilt the skillet slightly and generously baste the steaks with the melted butter mixture for about a minute, infusing them with delicious flavor and moisture.
Step 5: Check Doneness
Using a meat thermometer, check the internal temperature of the steaks. For medium-rare, the ideal reading is 130°F (54°C). Once the desired doneness is reached, remove the steaks from the skillet and let them rest for 5-10 minutes while you prepare the sauce.
Step 6: Make Sauce
Discard excess fat from the skillet, leaving about 1 tablespoon behind. Carefully pour in the cognac, deglazing the pan by scraping any browned bits, and return to medium heat. Stir in Dijon mustard and crushed peppercorns, then add the heavy cream. Simmer the sauce gently for 3-5 minutes until it thickens, seasoning with salt to taste.
Step 7: Serve
After resting, slice the steaks against the grain into ½-inch thick pieces for maximum tenderness. Arrange on plates and generously spoon the cognac cream sauce over the top. Garnish with fresh thyme sprigs and additional cracked pepper if desired, transforming your French Seared Steak with Cognac Cream Sauce into a stunning presentation.
What to Serve with French Seared Steak with Cognac Cream Sauce
Pairing your steak dinner with delightful sides will elevate the entire meal experience, creating a satisfying feast for the senses.
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Creamy Mashed Potatoes: Their velvety texture perfectly balances the richness of the cognac sauce, making every bite a comforting delight.
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Roasted Asparagus: These tender stalks add a fresh, earthy flavor that complements the hearty steak while brightening up the plate.
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Garlic Butter Green Beans: Sautéed in garlic butter, these green beans lend a crunchy and vibrant touch to your meal, enhancing the overall experience.
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Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette provides a refreshing contrast to the rich steak. You’ll appreciate the balance!
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Crusty Baguette: Perfect for soaking up every drop of the delectable cognac sauce, a fresh baguette also offers a wonderful textural element with a satisfying crunch.
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Red Wine: A glass of bold red wine, like Cabernet Sauvignon, enhances the flavor of the steak while warming the spirit, making for a memorable dining experience.
Let these pairings ignite your culinary imagination and turn your French Seared Steak with Cognac Cream Sauce into a magnificent feast that your loved ones will rave about!
French Seared Steak with Cognac Cream Sauce Variations
Feel free to get creative and customize this delightful dish to suit your taste and pantry essentials!
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Steak Cuts: Opt for filet mignon for an even more tender texture or sirloin for a budget-friendly alternative. Each cut brings a distinct flavor and feel to the dish.
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Cognac Substitute: Try using brandy or dry white wine instead of cognac for a completely different flavor profile that still delivers on deliciousness.
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Sauce Lighter: For a lighter twist, use coconut cream in place of heavy cream. This makes the sauce dairy-free while still creamy and satisfying.
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Herb Variations: Swap in rosemary instead of thyme for a piney, aromatic flavor that pairs beautifully with the richness of the sauce.
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Add Spice: For a kick, throw in a dash of cayenne pepper or some chili flakes to the sauce. This will add warmth and enhance the overall flavor without overshadowing the dish.
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Texture Boost: Mix in some sautéed mushrooms or crispy shallots in the sauce for extra texture and an earthy depth that complements the cognac.
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Creamy Twist: If you’re a fan of a tangy twist, blend in a spoonful of creamy horseradish into the sauce before serving. It creates an exciting contrast to the richness.
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Serving Style: Serve the steak atop a bed of creamy mashed potatoes or mix things up with a vibrant arugula salad to provide a refreshing balance to the richness of the sauce.
These variations offer endless possibilities, making your French Seared Steak with Cognac Cream Sauce a customizable experience! Enjoy crafting your perfect version, and consider pairing it with a side of Spice Gooey Cake for a delightful dessert to complete your meal!
Expert Tips for French Seared Steak
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Quality Matters: Always use high-quality ribeye or New York strip steaks for the best flavor and tenderness. Cheaper cuts may not yield the same delicious results.
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Room Temperature: Let your steak rest at room temperature for 30-45 minutes before cooking. This ensures even cooking throughout and prevents a cold center.
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Proper Searing: Avoid flipping the steak too early; let it sear undisturbed for 2-3 minutes to form a proper crust. This is crucial for the signature golden-brown exterior.
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Basting Technique: Use a spoon to baste the steak with the butter, garlic, and thyme mixture continuously. It adds moisture and flavor, making your French Seared Steak even more delightful.
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Check Doneness: Invest in a reliable meat thermometer. For medium-rare results, aim for 130°F (54°C). This technique prevents overcooking and guarantees juicy steaks!
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Slice Against the Grain: Always slice your steak against the grain after resting. This ensures every bite is tender and enhances the overall eating experience.
Storage Tips for French Seared Steak
Fridge: Store leftover steak in an airtight container for up to 3 days to maintain its tenderness. Don’t forget to let it cool to room temperature before sealing!
Freezer: While not ideal for freezing once cooked, if you must, wrap the steak tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat steak in a skillet over medium-low heat, adding a splash of broth or water to keep it moist. Microwave in short increments at low power if you’re in a hurry.
Sauce Storage: Store any leftover cognac cream sauce in the fridge for up to 3 days. Reheat gently over low heat, stirring regularly to maintain its creamy texture.
Make Ahead Options
These French Seared Steak with Cognac Cream Sauce are perfect for meal prep enthusiasts! You can season and let the steaks rest at room temperature for up to 24 hours before cooking, which enhances their flavor. Additionally, prepare the cognac cream sauce—just cook it through step 6 and refrigerate for up to 3 days. When you’re ready to enjoy your gourmet meal, simply reheat the sauce gently over low heat while you cook the steaks fresh. This method ensures they remain tender and juicy. With this simple prep strategy, you’ll have a delightful dinner on the table in no time, making busy evenings so much easier!
French Seared Steak with Cognac Cream Sauce Recipe FAQs
What type of steak should I choose for this recipe?
Absolutely! Opt for high-quality cuts like Ribeye or New York Strip for the best flavor and tenderness. Look for marbling (the white fat streaks) in the meat, which indicates juiciness and flavor.
How should I store leftover steak?
After enjoying your delicious meal, cool any leftover steak to room temperature before placing it in an airtight container and storing it in the fridge. Enjoy it within 3 days for the best taste and texture.
Can I freeze the cooked steak?
Yes, but it’s not ideal as it tends to change in texture. If necessary, tightly wrap the steak in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. To use, safely thaw it overnight in the fridge and reheat using a skillet over low heat with a splash of broth to keep it moist.
How do I reheat my leftover cognac cream sauce?
For the best results, gently reheat the cognac cream sauce over low heat in a saucepan. Stir regularly to maintain its creamy texture. If you’re in a hurry, microwaving it in short 15-30 second bursts will work, but make sure to cover it to prevent splattering.
What if I don’t have cognac? Can I substitute it?
Indeed! While cognac is preferred for its distinct flavor, you can substitute it with brandy or dry white wine. Just remember, the flavor will differ slightly, so choose based on your preference. If you’re looking for something unique, bourbon can also give an interesting twist to the sauce.
Are there any dietary considerations with this dish?
Very! This recipe contains gluten and dairy from the sauce and butter. If you’re concerned about allergies or dietary restrictions, consider substituting heavy cream with a high-fat coconut cream and using a gluten-free mustard. Always check your ingredient labels if serving to guests with specific dietary needs.
Elevate Dinner with French Seared Steak and Cognac Cream Sauce
Ingredients
Equipment
Method
- Pat the steaks dry with paper towels, season with salt and pepper, and let rest for 30-45 minutes.
- Heat a cast iron skillet over high heat until smoking. Add neutral oil to coat the pan.
- Place the steaks in the skillet and sear for 2-3 minutes per side until a crust forms.
- Reduce heat, add butter, garlic, and thyme to skillet, and baste the steaks for about a minute.
- Check the internal temperature for medium-rare (130°F or 54°C) and let rest for 5-10 minutes.
- Discard excess fat, add cognac to deglaze, then stir in mustard and cream, simmer for 3-5 minutes.
- Slice steaks against the grain, plate, and spoon sauce over the top. Garnish as desired.
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