French Seared Steak with Cognac Cream Sauce
French Seared Steak with Cognac Cream Sauce 
Elevate your dinner with this exquisite French Seared Steak paired with a rich Cognac Cream Sauce. Perfect for a special occasion or a cozy night in! Here’s how to make it:
Ingredients:
For the Steak:
2 New York Strip Steaks
2 tsp sea salt
2 tsp fresh cracked pepper
2 Tbsp extra virgin olive oil
For the Cognac Cream Sauce:
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
Instructions:
Prepare the Steaks:
Season the New York Strip Steaks generously with sea salt and fresh cracked pepper on both sides. Let them sit at room temperature for about 30 minutes.
Sear the Steaks:
In a large skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
Make the Cognac Cream Sauce:
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Add the diced shallot and crushed garlic, sautéing until softened and fragrant (about 2-3 minutes).
Add the peppercorns and thyme sprigs, stirring for another minute.
Carefully pour in the Cognac, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes until slightly reduced.
Stir in the heavy cream and the remaining 2 tablespoons of butter. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with additional sea salt to taste.
Serve:
Slice the rested steaks and arrange them on plates. Drizzle the Cognac cream sauce over the top and garnish with additional thyme if desired.
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