French Seared Steak with Cognac Cream Sauce

A succulent French dish featuring perfectly seared steak paired with a rich cognac cream sauce, perfect for entertaining.

Scale

2 ribeye or sirloin steaks, around 1-inch thick

Coarse sea salt and freshly ground black pepper

2 tablespoons unsalted butter

2 cloves garlic, minced

1 finely chopped shallot

½ cup cognac

1 cup heavy cream

Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Pat the steaks dry and season with salt and pepper. Let rest for 15 minutes.
Heat a skillet and melt the butter. Sear the steaks for 4-5 minutes on each side for medium-rare.
Transfer the steaks to a plate and let them rest for 5 minutes.
Add garlic and shallots to the skillet, sautéing until fragrant.
Deglaze with cognac, scraping the brown bits, and simmer for 2 minutes.
Stir in the heavy cream and allow to simmer until slightly thickened, about 3-4 minutes.
Slice the steaks and drizzle with sauce, garnished with parsley.

For a lighter option, substitute heavy cream with half-and-half or use coconut cream for a dairy-free version.