Exquisite French Seared Ribeye Steak with Luxurious Cognac Cream Sauce
Elevate your dinner with this elegant French-inspired seared steak featuring a silky cognac cream sauce. Tender, perfectly seared ribeye steaks are finished in a rich, velvety sauce infused with cognac, shallots, garlic, Dijon mustard, and fresh tarragon—pure sophistication on a plate. This gourmet dish, reminiscent of classic French bistro fare like steak au poivre or steak Diane variations, is ideal for romantic evenings, anniversaries, or impressing guests.
Ready in just 30 minutes, this cognac cream sauce steak delivers restaurant-quality results at home with minimal effort.
Why You’ll Love This French Seared Steak Recipe
- Juicy ribeye perfection: Seared to lock in flavor and tenderness.
- Luxurious cognac cream sauce: Boozy, creamy, and aromatic with herbal notes.
- Quick yet impressive—feels like fine dining.
- Pairs beautifully with mashed potatoes, roasted vegetables, or a crisp green salad.
Ingredients (Serves 2)
- 2 ribeye steaks (about 1 inch thick, room temperature recommended)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 1/3 cup cognac (or good-quality brandy)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 1 tablespoon unsalted butter
Step-by-Step Instructions
1. Prepare the Steaks
Pat the ribeye steaks dry and season both sides generously with salt and freshly ground black pepper.
2. Sear the Ribeye
Heat the olive oil in a large heavy skillet (cast iron works best) over medium-high heat until shimmering. Add the steaks and sear for 4-5 minutes per side for medium-rare (adjust for your preferred doneness: use a meat thermometer—135°F/57°C for medium-rare). Remove the steaks to a plate and tent loosely with foil to rest and keep warm.
3. Build the Cognac Cream Sauce
Reduce heat to medium. In the same skillet (with all those flavorful browned bits), add the chopped shallots and minced garlic. Sauté for 3-4 minutes until softened and translucent.
4. Deglaze with Cognac
Carefully pour in the cognac (stand back as it may flame briefly—exciting but safe in a hot pan!). Let it simmer and reduce by half, about 2-3 minutes, scraping up any browned bits from the pan bottom for extra flavor.
5. Finish the Luxurious Sauce
Stir in the heavy cream and Dijon mustard. Simmer gently for 3-4 minutes until the sauce thickens slightly to a luscious consistency. Remove from heat and stir in the chopped fresh tarragon and unsalted butter until fully melted and incorporated. Taste and adjust seasoning with salt and pepper if needed.
6. Combine and Serve
Return the rested steaks to the skillet, spooning the cognac cream sauce generously over the top. Let them warm through for 1-2 minutes, basting if desired. Transfer to plates and drizzle with extra sauce.
Quick Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
- Calories: Approximately 700 kcal per serving
Tips for the Best French Seared Steak with Cognac Sauce
- Use room-temperature steaks for even cooking and a better sear.
- Flame the cognac safely—turn off the heat if needed, or keep a lid handy.
- Fresh tarragon adds that classic French anise-like note; don’t skip it if possible.
- For extra indulgence, add a splash more cognac or a grind of black pepper.
- Rest the steaks before serving to keep them juicy.
This ribeye with cognac cream sauce is the epitome of elegant comfort food. Treat yourself or someone special—you deserve it!
