French Seared Steak with Cognac Cream Sauce

A delightful dish combining perfectly cooked steaks with a rich, velvety sauce that transforms any meal into a special occasion.

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Main Course

Cuisine: French

Keyword: Cognac Cream Sauce, comfort food, Dinner Recipe, Gourmet Recipe, Steak

Servings: 2 servings

Calories: 700kcal

2 pieces thick-cut New York Strip steaks Succulent and rich, these steaks serve as the perfect foundation.
2 teaspoons sea salt Essential for enhancing the flavors of the beef.
2 teaspoons freshly cracked black pepper Adds a punch of flavor.
2 tablespoons extra virgin olive oil For searing the steaks.

1 large shallot, finely diced Introduces a sweet yet mild onion flavor.
4 cloves garlic, crushed Provides a fragrant aroma and depth.
4 tablespoons unsalted butter, divided Ensures a rich, creamy texture.
4 sprigs fresh thyme, divided Adds an earthy note.
1 tablespoon whole peppercorns, crushed Gives a unique flavor.
1/3 cup beef broth with a splash of apple cider vinegar A halal substitute for Cognac.
1/3 cup heavy cream Whips the sauce into a luscious finish.
to taste extra sea salt and thyme for garnish To elevate presentation.

Pat the steaks dry with paper towels, then season both sides with sea salt and black pepper, massaging the seasoning into the meat. Let rest at room temperature for 20 minutes.
While resting, crush the peppercorns and garlic, and finely chop the shallot. Divide the butter into portions.

Heat a cast iron skillet over medium-high heat and add the olive oil, ensuring it's hot before adding the steaks.
Cook each steak for about 3-4 minutes per side until a golden crust forms.
Lower the heat, add 1 tablespoon of butter, garlic, and thyme. Baste the steaks with the infused butter. Once cooked, transfer them to a cutting board, cover loosely with foil, and let rest for 10 minutes.

In the same skillet, add shallots and sauté until softened. Stir in crushed peppercorns and remaining butter, cooking for about 2 minutes.
Pour in the halal Cognac substitute, returning to low heat until reduced by half. Stir in heavy cream and let the sauce simmer until thickened.
Mix the steak drippings into the sauce for added flavor.

Slice the steak against the grain and plate with the creamy sauce generously spooned over the top. Garnish with fresh thyme and a sprinkle of sea salt.

Let your steaks rest after cooking for tenderness. Use a meat thermometer for doneness. Consider marinating your steaks for more flavor.