Alright, friends, let me tell you about the time I accidentally became *that* person—the one who makes restaurant-worthy steak at home and actually nails it. There’s something magic about that gorgeous sear, the way the kitchen fills up with the earthy, buttery aroma, and then the pièce de résistance: a luscious, silky cognac cream sauce that’s basically heaven drizzled on top. I’m buzzing to share this recipe with you because it’s fancy enough to impress but simple enough for a weeknight. Plus, it’s my secret weapon for when I want a little French flair without the fuss. Get ready to wow your taste buds and maybe even your dinner guests!
Quick Facts
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
2 ribeye or New York strip steaks (about 8 ounces each), at room temperature
Salt and freshly ground black pepper, to taste
2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, smashed
2 sprigs fresh thyme
For the Cognac Cream Sauce:
1/4 cup cognac or brandy
1/2 cup heavy cream
1 shallot, finely chopped
1 tbsp unsalted butter
Salt and pepper, to taste
How I Make It
Step 1:
First, pat your steaks dry with paper towels and season generously with salt and pepper on both sides. This simple seasoning is what’ll build that beautiful crust when seared.
Step 2:
Heat a heavy-bottomed skillet (cast iron works best here) over medium-high heat. Add the olive oil and butter. When the butter melts and starts foaming slightly, toss in your steaks along with the garlic cloves and thyme sprigs. Sear steaks for about 3-4 minutes per side, depending on thickness, occasionally spooning the garlicky butter over the top to baste and infuse flavor.
Step 3:
Transfer steaks to a plate and tent loosely with foil to rest while you whip up the sauce. Resting keeps the juices locked inside—never skip it!
Step 4:
Lower the heat to medium and add the chopped shallot to the skillet. Sauté for about 2 minutes until softened and fragrant.
Step 5:
Carefully add the cognac to deglaze the pan, scraping up those golden browned bits stuck to the bottom. Let it simmer until reduced by half—this concentrates all the flavors.
Step 6:
Pour in the heavy cream and stir to combine. Allow the sauce to thicken slightly, about 3-4 minutes. Finish with a pinch of salt and pepper, then swirl in a tablespoon of cold butter off the heat for that silky finish. Pour over the rested steaks and serve immediately.
Variations & Tips
Try filet mignon or sirloin if you prefer a leaner cut.
Swap thyme for rosemary for a woodsy twist.
If you’re wary of flaring flames with the cognac, remove the pan from heat before adding it.
For extra richness, stir in a teaspoon of Dijon mustard to the sauce.
Rest steaks at least 5 minutes before slicing—trust me, the juices need it!
Use low-sodium butter if keeping an eye on salt levels.
How I Like to Serve It
This steak is perfect served alongside garlicky mashed potatoes or creamy polenta to sop up that luscious sauce. If it’s a special dinner, a simple buttered asparagus or green beans amandine add the perfect crisp freshness. Light a candle, pour a glass of your favorite red, and voilà—you’re dining in Paris without leaving your kitchen.
Notes
Leftover steaks can be reheated gently in a low oven to avoid drying out.
Can substitute cognac with brandy or a good quality whiskey if needed.
Closing: This French seared steak with cognac cream sauce is one of those recipes that feels upscale but is genuinely easy to master—your new go-to for a show-stopping dinner!
