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Steak Saute with Flaming Cognac and Cream Sauce

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  • Author: Mike Vrobel
  • 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

Scale
  • 4 top sirloin steaks, 3/4 inch thick (about 1 1/2 pounds)
  • 2 teaspoons kosher salt (1/2 teaspoon per steak)
  • 1 teaspoon fresh ground black pepper (1/4 teaspoon per steak)
  • 1 teaspoon vegetable oil

Sauce

  • 1/2 cup cognac or other brandy (not the good stuff)
  • 1/4 cup heavy cream
  • Salt and pepper

Instructions

  1. Season the steaks: Sprinkle the steaks evenly with the salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish the sauce: Add the cream, and simmer until thickened, about 3 minutes. Season with salt and pepper (season to taste).
  7. Serve: Drizzle 1 tablespoon of sauce over each steak, and pass the rest at the table.

Equipment

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 1/2 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

Find it online: https://www.dadcooksdinner.com/steak-saute-with-flaming-cognac-and-cream-sauce/