Pan Fried Steak in Cognac Peppercorn Sauce
Elevate your steak night with this indulgent Pan Fried Steak in Cognac Peppercorn Sauce, a recipe that’s guaranteed to impress. Featuring perfectly seared ribeye steaks cooked to tender, juicy perfection, this dish is paired with a rich and velvety sauce made from cognac, green peppercorns, heavy cream, and a hint of beef stock. The steak is pan-seared in a hot skillet to create a beautiful caramelized crust, while the sauce, enhanced with sautéed shallots and finished with butter for a luxurious texture, adds a decadent touch. Ideal for a romantic dinner or special occasion, this recipe brings restaurant-quality flavors to your table in just 30 minutes. Serve with roasted vegetables or creamy mashed potatoes to complete this unforgettable meal. Whether you’re a seasoned cook or a beginner, this steak recipe with cognac sauce will make you feel like a pro.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Vegetable oil
- 3 tablespoons Unsalted butter
- 1 medium (finely diced) Shallot
- 2 tablespoons Green peppercorns
- 1 cup Cognac
- 1 cup Heavy cream
- 0.5 cup Beef stock
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides generously with salt and freshly ground black pepper.
Heat a large, heavy-bottomed skillet over medium-high heat and add the vegetable oil.
Once the pan is hot and oil is shimmering, add the steaks. Sear for 3-4 minutes on each side for medium-rare or longer to your preferred doneness. Use tongs to brown the edges of the steaks as well.
Remove the steaks from the skillet and place them on a plate. Tent with foil and allow to rest while preparing the sauce.
Lower the heat to medium and add 1 tablespoon of butter to the skillet. Once melted, add the diced shallot and sauté until softened, about 2-3 minutes.
Add the green peppercorns to the pan and cook for another 1 minute, stirring.
Carefully pour the cognac into the pan. Let it simmer for 1-2 minutes, stirring, to cook off the alcohol. If desired, you may flambe the cognac but ensure proper safety precautions.
Add the beef stock and let it reduce by half, about 3-4 minutes.
Stir in the heavy cream and bring the sauce to a gentle simmer. Allow it to thicken slightly, about 2-3 minutes.
Remove the skillet from heat and whisk in the remaining 2 tablespoons of butter for a silky finish. Taste and adjust seasoning if necessary.
Serve each steak with a generous portion of sauce drizzled on top and enjoy immediately.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 3.4 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2016 mg | 43% | |
*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.
