Why flambe? Well, there is the obvious reason...showing off. I love to gather everyone in the kitchen, turn off the lights, and every so slowly tilt the pan until the cognac ignites and flames shoot into the air.
What's that? You need better reason than satisfying my pyromaniacal tendencies to try this recipe? Ok, Ok, there are other reasons to light this candle. How about:the flames caramelize the sugars in the cognac and burn off the alcohol. Flaming results in a smoother, sweeter sauce than just simmering the alcohol.
Of course, flames shooting towards the ceiling are dangerous. Safety tips: turn off the flame on the stove before adding the Cognac, to keep it from igniting early. Keep anything flammable away from the stove. Especially yourself - don't wear loose clothing, and if you have long hair, make sure it is held back.
I don't have to worry about long hair; I have to worry about keeping what little hair I have. Sigh.
Have the lid for the pan nearby. The quickest way to kill the flames is to cover the pan and smother the fire. Also, you do have a fire extinguisher in your kitchen, right?
Once the fire is dying down, shake the pan; this brings the alcohol to the surface of the liquid, where it will burn. Towards the end, you will have to shake the pan constantly to keep the flames going. When they finally wink out, your sauce is ready to go.
Have I scared you off yet? No? Good, because the result is delicious. Good luck!
And, no, I haven't caught anything on fire with this recipe. I always wonder, when those flames are first leaping towards the ceiling, if this is the time I pushed my luck..
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📖 Recipe Card
Steak Saute with Flaming Cognac and Cream Sauce
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Top sirloin steaks seared in a hot pan, with a quick pan sauce of flambeed cognac and heavy cream - impressive, and ready in 15 minutes.
Ingredients
- 4 top sirloin steaks, ¾ inch thick (about 1 ½ pounds)
- 2 teaspoons kosher salt (½ teaspoon per steak)
- 1 teaspoon fresh ground black pepper (¼ teaspoon per steak)
- 1 teaspoon vegetable oil
Sauce
- ½ cup cognac or other brandy (not the good stuff)
- ¼ cup heavy cream
- Salt and pepper
Instructions
- Season the steaks: Sprinkle the steaks evenly with the salt and pepper.
- Heat the pan: Heat the oil in a 12 inch stainless steel frying pan over medium-high heat until it shimmers and just starts to smoke. Swirl to coat the pan.
- Saute the steaks: Add the steaks, and shake the pan to get the oil under them. Cook for 3 minutes, until well browned. Flip, and cook 3 minutes more. Move the steaks to a plate.
- Get ready to flambe: Turn off the heat, and turn on the vent fan. Keep a lid that fits the pan close by, so you can smother the flames if you need to.
- Flambe the cognac: Add the cognac, and turn the burner back to medium-high. Carefully light the cognac by slowly tilting the pan until the fumes catch, or use a long-necked lighter. Let the flames burn out, shaking the pan to keep them going as long as possible.
- Finish the sauce: Add the cream, and simmer until thickened, about 3 minutes. Season with salt and pepper (season to taste).
- Serve: Drizzle 1 tablespoon of sauce over each steak, and pass the rest at the table.
Equipment
Buy Now → Notes
Equipment: A 12 inch stainless steel frying pan (not nonstick) and a lid that fits it. For more on the method, see my Saute with Pan Sauce basic technique.
Strip or ribeye steaks: Use the same method. Aim for 1 ½ to 2 pounds of steak so you don't crowd the pan. If the steaks are closer to 1 inch thick, cook for 4 minutes per side.
Herbs: Add a sprig or two of fresh thyme, rosemary or tarragon with the cream.
Cognac is traditional, but any brandy works. An inexpensive VS cognac is just fine - save the good stuff for drinking.
For more sautes, try my Ribeye Steak Saute with Red Wine Pan Sauce or Chicken Breast Saute with Marsala Sauce.
Adapted from Pam Anderson's How to Cook Without a Book.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Saute Basic Technique
Ribeye Steak Saute with Red Wine Pan Sauce
Chicken Breast Saute with Marsala Sauce
Adapted from:
Pam Anderson How to Cook Without a Book
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MikeV @ DadCooksDinner says
@Tina L:
Sure, you can use a lighter - just make sure to get a long-necked one.
Which akes me think of restaurant meal where the specialty was flambeed food. It was done table-side by the waiters. They would light a match, and quickly draw their hand across the pan, igniting the alcohol in a fountain of flames. It was impressive, but I'm sure they didn't have any hair left on their arms...
Tina L says
A rookie question.. for us poor chumps who have electric stoves, can we ignite this with a lighter?