French Seared Steak with Cognac Cream Sauce
Elevate your dining experience with this French Seared Steak with Cognac Cream Sauce, an exquisite yet simple dish that brings the bistro right to your kitchen. This recipe features perfectly seared ribeye or New York strip steaks, complemented by a rich and creamy sauce made with apple juice and spices. In just under 30 minutes, you’ll create a restaurant-quality meal that’s perfect for date nights, special occasions, or impressing family during busy weeknights. With its bold flavors and elegant presentation, this steak dish is sure to become a favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: French
Ingredients
Scale
- 2 ribeye or New York strip steaks
- kosher salt and freshly cracked black pepper to taste
- 2 tablespoons neutral oil
- 2 tablespoons unsalted butter
- 2 to 3 garlic cloves, smashed
- 2 to 3 sprigs fresh thyme
- 2 tablespoons apple juice
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed black peppercorns
Instructions
- Pat steaks dry and season generously with salt and pepper. Let rest at room temperature for 30–45 minutes.
- Heat a cast iron skillet over high heat, add oil, and sear steaks for 2–3 minutes on each side until golden brown.
- Add butter, garlic, and thyme; baste continuously for enhanced flavor.
- Check for doneness (130°F / 54°C for medium-rare) and let the steaks rest before slicing.
- Deglaze the pan with apple juice, then stir in cream, mustard, and peppercorns; simmer until thickened.
- Slice the steak against the grain, plate it up elegantly, and drizzle with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 120mg