Cast Iron Steaks with Cognac Peppercorn Sauce Recipe
If you’re anything like me, a perfectly cooked steak is one of life’s simple pleasures. This Cast Iron Steaks with Cognac Peppercorn Sauce Recipe really hits the mark when you want to elevate a weeknight dinner or impress guests without fussing over complicated techniques. The sear from a cast iron skillet gives the steaks that beautiful crust, while the creamy cognac peppercorn sauce adds a richness and warmth that’s simply irresistible.
What I love most about this recipe is how approachable it is – you don t need to be a pro to get fantastic results. Whether you’re cooking ribeye, filet mignon, or tenderloin, this method brings out the best flavors with minimal prep. Plus, the depth of the peppercorn sauce really makes every bite feel special, which is why it s become a go-to whenever I want a restaurant-worthy meal at home.
Why You’ll Love This Recipe
- Perfectly Seared Steaks: The cast iron skillet creates an amazing crust that locks in juices every time.
- Rich Cognac Peppercorn Sauce: This sauce adds layers of flavor that turn a simple steak into a gourmet experience.
- Simple Yet Elegant: With straightforward steps and familiar ingredients, you get a refined dish without stress.
- Flexible for Any Steak Cut: Works beautifully with ribeye, filet mignon, or tenderloin depending on your preference.
Ingredients You’ll Need
These ingredients complement each other perfectly to create a juicy, flavorful steak and a luscious, creamy sauce with just the right kick of pepper. I always recommend fresh herbs and quality butter to really bring the dish to life.
- Steaks: Ribeye, filet mignon, or tenderloin all work wonderfully – just make sure they re about 1.5 to 2 inches thick for optimal searing.
- Kosher salt: Essential for seasoning and enhancing the natural beef flavor.
- Avocado oil: This oil has a high smoke point, making it perfect for searing without burning.
- Kerrygold butter or European butter: Adds richness and creaminess to the finishing basting process and sauce.
- Garlic cloves: Smashed to release flavor while infusing the butter.
- Fresh rosemary and thyme: These herbs add a fragrant herbal note during basting.
- Steakhouse seasoning: A homemade blend of cracked black pepper, paprika, garlic powder, onion powder, cayenne, turmeric, and coriander-this boosts flavor complexity.
- Cognac or brandy: Brings depth and a subtle sweetness to the peppercorn sauce.
- Beef stock: Creates a savory base for the sauce.
- Heavy cream: Gives the sauce that luxurious creamy texture.
- Freshly cracked black pepper: Adds the peppercorn punch in sauce and seasoning.
Variations
I enjoy tweaking this recipe depending on the occasion or dietary preferences. This flexibility lets you always have a take on it that suits your mood or pantry.
- Variation: For a dairy-free option, swap butter for ghee or olive oil, and use coconut cream instead of heavy cream in the sauce-I tried it for a friend with allergies, and it was a hit!
- Variation: You can switch up the herbs; sometimes I use sage instead of thyme and rosemary for a different aromatic profile.
- Variation: If you prefer less heat, reduce or skip the cayenne in the steakhouse seasoning, but still keep the paprika for smoky notes.
- Variation: For a richer sauce, add a splash of mushroom or red wine reduction alongside the cognac to deepen the flavor.
How to Make Cast Iron Steaks with Cognac Peppercorn Sauce Recipe
Step 1: Prep and Sear the Steaks
Start by patting your steaks dry with paper towels-this helps get that beautiful crust. Then, rub each steak with a drizzle of avocado oil and generously season all over with kosher salt and the homemade steakhouse seasoning. When your cast iron skillet is hot over medium-high heat, add 2 tablespoons of avocado oil and let it get smoky-hot. Place the steaks in the pan and leave them undisturbed for about 3-4 minutes per side to develop that gorgeous caramelized crust. Don t rush flipping! Also, don t forget to sear the edges of the steak for roughly 30 seconds by holding them with tongs-my family always raves about this extra step.
Step 2: Finish the Steaks with Butter and Herbs
After searing, turn the heat down to low and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts and imparts its aroma, use a spoon to baste the steaks repeatedly. This step adds moisture and infuses the steaks with the herbal garlic butter s richness. Depending on how you like your steak done, leave them in the pan for an additional 1-5 minutes – I always use an instant-read thermometer here to hit my preferred temp (130-135°F for medium-rare is my sweet spot). Once ready, transfer the steaks to a plate and tent with foil to rest for at least 10-15 minutes before serving. Resting keeps the juices locked inside, which I learned the hard way by skipping it once-big mistake!
Step 3: Make the Cognac Peppercorn Sauce
While your steak rests, dump any excess oil from the skillet and remove the herbs and garlic, but leave behind those beautiful browned bits; that s flavor gold. Bring the heat back up to medium and pour in ½ cup of brandy or cognac, letting it cook for a few minutes so the alcohol burns off-this step is key to prevent bitterness. Next, add ½ cup beef stock and let it simmer until reduced by half, concentrating the flavor. Stir in ½ cup heavy cream, a generous amount of freshly cracked black pepper, and salt to taste. Simmer gently until the sauce thickens to your desired consistency. Pour this luscious sauce over your sliced steaks and be prepared to wow everyone at the table.
Pro Tips for Making Cast Iron Steaks with Cognac Peppercorn Sauce Recipe
- Use Room Temperature Steaks: I always let my steaks sit out for about 30 minutes before cooking so they sear evenly.
- Don t Crowd the Pan: Cooking steaks one or two at a time ensures a proper sear instead of steaming them.
- Invest in a Good Thermometer: I learned to nail doneness perfectly when I started using an instant-read thermometer consistently.
- Resting is Essential: Skipping resting dries out the steak-letting it sit with foil redistributes the juices for melt-in-your-mouth texture.
How to Serve Cast Iron Steaks with Cognac Peppercorn Sauce Recipe
Garnishes
I love topping the steaks with a sprinkle of freshly cracked black pepper and a few delicate sprigs of thyme or rosemary for an elegant touch. Sometimes I add a little sea salt flake right before serving-it adds that perfect pop of texture and flavor that keeps everyone coming back for more.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes or roasted garlic Parmesan asparagus. On忙ier nights, I m all about a simple arugula salad with lemon vinaigrette that balances the richness of the sauce perfectly. You ll find these sides complement the flavors without overpowering your star dish.
Creative Ways to Present
For dinner parties, I slice the steaks thin and fan them out on a warm serving platter, drizzling the cognac peppercorn sauce over the top right before serving. A few microgreens or edible flowers make it extra special-you ll impress your guests without anytime pressure in the kitchen!
Make Ahead and Storage
Storing Leftovers
I usually slice any leftover steak and store it in an airtight container in the fridge within two hours of cooking. It keeps wonderfully for up to 3 days, and letting it cool completely before sealing helps maintain moisture and flavor.
Freezing
While I prefer fresh, you can freeze cooked steaks, but the texture changes a bit. For best results, freeze the steak and sauce separately in freezer-safe containers, and thaw overnight in the fridge before reheating gently.
Reheating
When reheating, I recommend using low heat on the stovetop or warming in a 250°F oven to keep the steak tender. Reheat the cognac peppercorn sauce slowly in a small pan, stirring often to avoid curdling and preserve creaminess.
FAQs
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Can I use other oils besides avocado oil for searing?
Absolutely! You want an oil with a high smoke point, like grapeseed or refined coconut oil. Avoid olive oil for searing at high heat because it can burn and produce bitterness.
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How do I know when my steak is done?
I rely on an instant-read thermometer to check the internal temperature for precision. For medium-rare, look for 130-135°F. Remember that steaks continue to cook slightly while resting.
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Is the cognac flavor very strong in the sauce?
Not at all-the cognac cooks off most alcohol sharpness, leaving a subtle sweetness and depth. If you re sensitive to alcohol, cooking the cognac slightly longer will mellow the flavor more.
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Can I prepare the sauce ahead of time?
Yes! The cognac peppercorn sauce keeps well refrigerated for up to 3 days. Reheat gently and stir before serving to maintain its creamy texture.
Final Thoughts
This Cast Iron Steaks with Cognac Peppercorn Sauce Recipe is one that I reach for whenever I want a meal that feels luxurious but doesn’t require a ton of prep time or complicated techniques. It s the kind of recipe that has won over even the steak skeptics in my family and always gets requests for seconds. If you re looking to up your steak game without the stress, this recipe is a fantastic place to start-you won t regret giving it a try in your own kitchen.
Print
Cast Iron Steaks with Cognac Peppercorn Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This recipe for Cast Iron Steaks with Cognac Peppercorn Sauce delivers perfectly seared, juicy steaks topped with a rich and creamy cognac-infused peppercorn sauce. Using a cast iron skillet, the steaks are seared to your preferred doneness with fragrant herbs and butter, then rested to lock in flavor. The sauce is made by deglazing the pan with cognac and beef stock, then enriched with heavy cream and fresh cracked pepper for a luxurious finish, making it an ideal dish for an impressive yet straightforward steak dinner.
Ingredients
Steaks and Seasoning
- 2-3 steaks (ribeye, filet mignon, or tenderloin)
- Kosher salt, to taste
- 2-3 tablespoons avocado oil
- 3 tablespoons Kerrygold butter or European butter
- 4 garlic cloves, smashed
- 1 sprig rosemary
- 1 sprig thyme
Steakhouse Seasoning
- 1/2 tablespoon freshly cracked black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
Cognac Peppercorn Sauce
- 1/2 cup brandy or cognac
- 1/2 cup beef stock
- 1/2 cup heavy cream
- Freshly cracked black pepper, to taste
Instructions
- Prep and Season the Steaks: Rub the steaks with a drizzle of avocado oil and season them generously on all sides with kosher salt and the homemade steakhouse seasoning mixture, ensuring an even coating for optimal flavor.
- Sear the Steaks: Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Once hot, sear the steaks on all sides unstirred for about 3-4 minutes per side, then approximately 30 seconds on the edges to develop a beautiful crust.
- Finish Cooking with Herbs and Butter: Reduce the heat to low, add butter, smashed garlic cloves, rosemary, and thyme to the skillet. Allow the butter to melt and herbs to become fragrant. Continuously spoon the infused butter over the steaks to baste them. Cook for an additional 1-5 minutes, depending on your desired doneness.
- Rest the Steaks: Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and let them rest for 10-15 minutes to allow juices to redistribute.
- Make the Cognac Peppercorn Sauce: Discard excess oil, garlic, and herbs from the pan, leaving the flavorful browned bits. Over medium heat, add the brandy or cognac and cook until the alcohol aroma dissipates, about a few minutes. Add the beef stock and reduce the liquid to half its volume. Stir in the heavy cream and fresh cracked black pepper, simmering until the sauce thickens to a velvety consistency. Adjust seasoning with salt if needed.
- Serve: Slice the rested steaks, plate them, and generously spoon the cognac peppercorn sauce over the top. Serve immediately for a deliciously rich steak experience.
Notes
- Use avocado oil or another neutral oil with a high smoke point to prevent burning during searing.
- Refer to internal temperature chart for doneness: Rare (120–125°F), Medium Rare (130–135°F), Medium (140–145°F), Medium Well (150–155°F), Well Done (160–165°F).
- Resting the steak after cooking is essential to retain juices and tenderness.
- Use quality brandy or cognac for the sauce to enhance depth of flavor.
