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Pan-Seared Steak with Cognac Sauce

Pan-Seared Steak with Cognac Sauce – Completely pan seared Prime Sirloin Steaks topped with a deliciously creamy cognac sauce.

Pan-Seared Steak with Cognac Sauce - Perfectly pan seared Top Sirloin Steaks topped with a deliciously creamy cognac sauce.

You’re only some ingredients AND minutes from having the very best steak dinner of ever. ever. everrrr.

Hi there, my expensive loves and lovebirds!  Completely satisfied Sunday! Completely satisfied Valentine’s Day!   What are your plans? The place are you going? Who’s proposing?  Who’s singling? DO inform. I wish to know!

Me, myself and I shall be at house, chillin’ with my good-looking Valentine and the youngsters, having fun with massive bites of this glorious Pan-Seared Steak. Don’t be jealous.  Additionally? There’s cognac in there.

My key for cooking steak in a forged iron skillet is butter, olive oil AND pretty excessive warmth. I would like that skillet to be HOT, and as soon as I throw the steak on there, I don’t contact it. I combat my impatience for a couple of minutes, making an attempt actually laborious to not flip the steak each second. Additionally, given that I cannot contact steak if it’s not overdone – mainly, if I see blood, in my head, it’s nonetheless alive – I’ve to maintain mine on there for a number of minutes, about 6, earlier than turning it and ready one other 6 minutes.

Nonetheless, IF you’re keen on your steak purple and bloody (WHY), give it round three to four minutes on all sides. Please, additionally know that steak will not be fit for human consumption till it reaches an inside temperature of 145F levels with three minutes rest-time afterwards. Obtained that? Good.

And about that sauce? Seize the bottle of Courvoisier or Hennessy – issues are about to get firey!



  • 2(6 to 8 ounces every) prime sirloin steaks, room temperature
  • coarse salt and contemporary floor pepper, to style
  • 2tablespoons butter
  • 1teaspoon olive oil
  • sprig of rosemary
  • 4garlic cloves , smashed


  • 1/3cup cognac , plus 1 teaspoon
  • 1cup heavy cream


  • Balsamic Caramelized Onions, for garnish


  1. Put together steaks by seasoning with salt and pepper. Liberally salt the steaks on all sides. Put aside.
  2. Add butter, olive oil, rosemary and garlic cloves to a forged iron skillet and soften over medium-high warmth.
  3. Add steak to skillet and prepare dinner till brown and cooked to desired doneness, about four minutes per all sides for medium-rare. Switch steaks and garlic to reducing board and let steak relaxation for a couple of minutes. Discard rosemary sprig.
  4. Take away skillet from warmth and gently pour the cognac into the new pan and ignite with a lighter. Shake the pan till the flames die out. DO NOT stand above the pan when lighting up the cognac. Stand again so far as potential, whereas holding on to the deal with.
  5. Return the skillet over medium warmth and add the cream to the cognac.
  6. Deliver the combination to a boil and whisk till the sauce thickens.
  7. Style for seasonings and regulate accordingly.
  8. Take away from warmth.
  9. Minimize up the steaks (elective) and pour about 2 tablespoons cognac sauce over every steak.
  10. Serve.
  11. Optionally, you’ll be able to serve the steaks with a facet of caramelized onions and/or mashed potatoes.

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