French Seared Steak with Cognac Cream Sauce

Name: French Seared Steak with Cognac Cream Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 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 of garlic, crushed; 4 Tbsp unsalted butter, divided; 4 sprigs of thyme, divided; 1 Tbsp peppercorns; 1/3 cup Cognac; 1/3 cup heavy cream; Additional sea salt and thyme for topping

Author: Clara Hastings

Published: January 19, 2026

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Introduction to French Seared Steak with Cognac Cream Sauce

As a passionate home cook, I believe that everyone deserves a taste of luxury in their everyday lives. That’s exactly what my French Seared Steak with Cognac Cream Sauce delivers. Just imagine the rich flavors and aromas whisking you away to a quaint bistro in France, all while you juggle your busy schedule. This stunning dish is perfect for impressing family or hosting friends on special occasions. With its simplicity and elegance, it’s bound to be your new go-to for creating memorable meals without the fuss. Let’s dive into this gourmet experience together!

Why You’ll Love This French Seared Steak with Cognac Cream Sauce

This dish is a true celebration of flavors! The French Seared Steak with Cognac Cream Sauce brings a delicious richness that feels like a hug in a meal. It’s surprisingly simple to prepare and takes just about 40 minutes from start to finish. In a whirlwind of our busy lives, this recipe offers a chance to enjoy gourmet cooking at home without the long hours. Treat yourself to that culinary escape you deserve!

Ingredients for French Seared Steak with Cognac Cream Sauce

Let’s gather our treasure trove of ingredients to create this mouthwatering French Seared Steak with Cognac Cream Sauce. Here’s what you’ll need:

New York Strip Steaks: The star of the show! This cut is juicy and flavorful, perfect for searing to perfection.
Sea Salt: A dash of sea salt elevates the steak’s natural flavor. I recommend using coarse sea salt for the best effect.
Fresh Cracked Pepper: This adds a delightful kick. Freshly cracked is key; it brings a robust flavor that pre-ground options just can’t match.
Extra Virgin Olive Oil: A high-quality oil helps develop a gorgeous crust while keeping the steak tender.
Shallot: This little bulb adds a subtle sweetness and complexity to your sauce. Don’t skip it!
Garlic: Need I say more? Garlic brings that savory punch we all love!
Unsalted Butter: A decadent touch that enriches the sauce. The unsalted version gives you more control over the seasoning.
Thyme: Fresh thyme adds aromatic herbal notes that elevate the dish even further.
Peppercorns: They’ll give your sauce a delightful texture and a robust flavor.
Cognac: The highlight of the sauce! Use a good quality Cognac for depth and richness.
Heavy Cream: This creamy addition ensures a velvety finish to your sauce.
Additional Sea Salt and Thyme for Topping: For the final flourish, a sprinkle brings it all together!

For best results, source high-quality ingredients, especially your steaks. Trust me, it makes a difference in this dish! You can find these items in any well-stocked grocery store, and if you’re feeling adventurous, visit a local butcher for an even fresher cut. Remember, exact measurements will be at the bottom of the recipe, so don’t worry about memorizing as you shop!

How to Make French Seared Steak with Cognac Cream Sauce

Step 1: Prepare Your Steaks

First things first, let’s get our steaks ready! Unwrap the New York Strip Steaks from their packaging and place them on a cutting board.

Make sure to pat them dry with paper towels, which helps achieve that glorious crust when we sear them. Moisture is the enemy of browning! Allowing them to sit for a moment will ensure they are at room temperature…

Step 2: Seasoning and Resting

Once your steaks are dry, season them generously with sea salt and fresh cracked pepper on both sides.

Don’t be shy here—this seasoning is crucial! I like to massage the spices into the meat; it feels like giving your steaks a little spa day! Now let them rest for about 20 minutes. This resting period allows the flavors to permeate the meat, setting the stage for a delicious dinner.

Step 3: Searing the Steaks

Heat a cast iron skillet over medium-high flame.

When it’s warm, pour in the extra virgin olive oil. You’ll know it’s ready when the oil shimmers like a cool summer lake. Carefully place your steaks in the skillet and cook them for about 3 to 4 minutes per side.

Watch in awe as they develop a beautiful golden crust! If you like your steak medium-rare, aim for a nice internal temperature of 130°F.

Step 4: Adding Aromatics

Now, let’s elevate those steaks with aromatics! Once both sides are perfectly seared, reduce the heat to low.

Add in the crushed garlic, diced shallots, 1 tablespoon of butter, and a few sprigs of thyme. Tilt the pan slightly to spoon the melted butter and mouthwatering juices over the steaks repeatedly.

This technique ensures infusing even more flavor into your meat while making your kitchen smell heavenly!

Step 5: Resting the Steaks

It’s important not to rush this step!

Once your steaks are done, transfer them to a cutting board and let them rest for 10 minutes. Resting helps the juices redistribute, giving you tender, juicy meat when you slice into it.

Think of it as a mini timeout for your steaks, having earned it after all that hard work!

Step 6: Creating the Cognac Cream Sauce

In that same glorious skillet, add the shallots you previously sautéed, stirring until they’re slightly browned, mingling with the leftover steak flavors.

Now for the showstopper—carefully add the Cognac to deglaze the pan. Keep a safe distance from flames! As it bubbles up, scrape up those flavorful bits stuck at the bottom.

Let it reduce by half, then pour in the heavy cream, creating a luscious sauce. Simmer it gently, stirring occasionally until it coats the back of your spoon—this should take about 5 minutes.

Step 7: Serving and Plating

We’re almost there! Add the juices from the resting steaks into the sauce for extra flavor.

Grab that trusty slicing knife and cut the steaks against the grain into thin slices.

Plate them beautifully, spooning the rich Cognac Cream Sauce all over. A sprinkle of sea salt and extra thyme for garnish will add that final touch.

Voilà! You’ve created a masterpiece that’s bound to impress everyone at the table!

Tips for Success

Use a meat thermometer for perfect doneness; 130°F for medium-rare.
Rest your steaks after cooking for maximum juiciness.
Make sure your pan is hot enough for a good sear — that’s the key!
Invest in quality cuts of meat; they make a world of difference.
Don’t rush the sauce; let it simmer for that beautiful thickness.

Equipment Needed

Cast iron skillet: Ideal for achieving that perfect sear.
Meat thermometer: Ensures your steak is cooked to perfection.
Cutting board: A must for resting and slicing steaks.
Mortar and pestle: Great for crushing peppercorns; a heavy pan works too.
Sharp knife: For cleanly slicing your steak.

Variations

Different Cuts of Beef: Feel free to use ribeye or filet mignon for a richer flavor, perfect for special occasions.
Swap the Cognac: If Cognac isn’t your style, try brandy or bourbon for a unique twist on the sauce!
Lighter Sauce Version: Substitute half the heavy cream with chicken or vegetable broth for a lighter sauce without losing flavor.
Herb Infusion: Experiment with rosemary or oregano instead of thyme for a different herbal flair.
Vegetarian Option: Replace steak with thick slices of Portobello mushrooms, treating them with the same seasoning and sauce for a hearty dish.

Serving Suggestions

Roasted Vegetables: Pair your steak with a medley of roasted carrots, Brussels sprouts, and asparagus for a colorful plate.
Mashed Potatoes: Creamy mashed potatoes make a comforting base for that luscious Cognac Cream Sauce.
Red Wine: A glass of rich red wine, like Cabernet Sauvignon, complements the flavors beautifully.

FAQs about French Seared Steak with Cognac Cream Sauce

Let’s tackle some common questions about making your French Seared Steak with Cognac Cream Sauce!

Can I substitute the Cognac? Absolutely! If Cognac isn’t available, try using brandy, bourbon, or even white wine for a slightly different flavor.

How do I ensure my steak is cooked perfectly? A meat thermometer is your best friend! Aim for 130°F for medium-rare, and remember to let your steak rest before slicing.

What’s the best way to store leftovers? Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Gently reheat in a skillet to maintain tenderness.

Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the Cognac Cream Sauce ahead and simply reheat it before serving with perfectly cooked steaks.

Now you’re all set to create a delightful dining experience with this delectable dish!

Final Thoughts

Crafting this French Seared Steak with Cognac Cream Sauce is more than just a meal; it’s an experience that brings joy to every gathering. Picture the smiles around the table as friends and family savor each bite of this delicious dish.

Whether you’re celebrating a special occasion or simply wanting to indulge in some luxury at home, this recipe is your ticket to gourmet flavors without the fuss. I encourage you to try it out and relish the satisfaction of creating a stunning dish that’s sure to become a beloved favorite!