Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cast Iron Steaks with Cognac Peppercorn Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 94 reviews
  • Author: Lucy
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://cooksbylucy.com/cast-iron-steaks-with-cognac-peppercorn-sauce-recipe/