Flat Iron Steak and Cognac Sauce
Elevate your dinner table with the rich, indulgent flavors of this Flat Iron Steak with Cognac Sauce. Perfectly seared flat iron steaks are the star of this dish, offering tender, juicy bites with a beautifully caramelized crust. The highlight, however, is the velvety cognac sauce, crafted with a reduction of beef stock, fragrant shallots, garlic, and a splash of heavy cream, creating a luxurious accompaniment that complements the steak's robust flavor. Fresh thyme lends an earthy finish, while the deglazed pan drippings ensure every drop is infused with savory depth. Ready in just 45 minutes, this restaurant-quality meal is ideal for date nights or special occasions. Serve alongside creamy mashed potatoes or roasted vegetables to complete this show-stopping dish. Perfect steak recipe, rich sauce, and effortless elegance—this is a recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) flat iron steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole shallots, finely minced
- 2 whole garlic cloves, minced
- 1 cup cognac
- 3 cups beef stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme, leaves only
Instructions
Remove the flat iron steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels. Season both sides liberally with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
Place the steaks in the hot pan and sear for 3-4 minutes on each side for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure proper cooking. Remove the steaks from the pan and let them rest on a cutting board, tented loosely with foil.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the pan. Once the butter has melted, stir in the minced shallots and garlic. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Carefully pour in 1 cup of cognac. Stir, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Let the cognac simmer and reduce by half, about 3-4 minutes.
Add 3 cups of beef stock to the pan. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 10 minutes.
Stir in 0.5 cup of heavy cream and 1 teaspoon of fresh thyme leaves. Let the sauce simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Slice the rested steaks against the grain into thin strips. Serve the steak with the cognac sauce drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
