T Bone Steaks Au Cognac

Nutriscore Rating: 58/100

Elevate your steak night with the luxurious flavors of T-Bone Steaks Au Cognac, a show-stopping dish that’s both elegant and approachable. Featuring perfectly seared T-bone steaks, this recipe takes a bold turn with a creamy cognac-infused pan sauce, enriched with beef stock, heavy cream, and aromatic shallots, garlic, and fresh parsley. The thrilling flambé technique adds an element of drama and depth to the dish, creating a rich, velvety sauce that pairs flawlessly with the tender, juicy meat. With just 30 minutes from start to finish, this deceptively simple steak recipe is perfect for romantic dinners or special occasions. Serve it alongside roasted vegetables or buttery mashed potatoes to complete the ultimate gourmet experience. Keywords: T-bone steaks au cognac, cognac sauce, steak recipe, flambé, gourmet dinner ideas, easy steak recipes.

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 2 pieces T-bone steaks
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot
• 1 clove Garlic clove
• 0.25 cup Cognac
• 0.5 cup Beef stock
• 0.25 cup Heavy cream
• 1 tablespoon Fresh parsley

📝 Instructions

12 steps

1. Take the T-bone steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.

2. Season both sides of the steaks generously with kosher salt and freshly ground black pepper.

3. Finely mince the shallot, garlic clove, and parsley. Set aside.

4. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to shimmer.

5. Place the steaks in the hot skillet. Sear for 4-5 minutes on each side for medium-rare (adjust the cooking time to your desired doneness). Remove the steaks from the skillet and tent them with foil to rest.

6. Reduce the heat to medium-low and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced shallot and garlic, cooking until softened and fragrant, about 2 minutes.

7. Carefully pour in the cognac, stirring and scraping up any browned bits from the bottom of the skillet. Ignite the cognac lightly with a long lighter or match to flambé. Let the flames burn off completely.

8. Once the alcohol has burned off, add the beef stock and simmer for 3-4 minutes to reduce slightly.

9. Stir in the heavy cream and simmer for another 2-3 minutes until the sauce is thickened and smooth.

10. Taste the sauce and adjust seasoning with salt and pepper, if needed.

11. Slice the steak off the bone if desired, and plate it. Generously spoon the cognac sauce over the steaks and garnish with freshly minced parsley.

12. Serve immediately with your choice of sides such as roasted vegetables or mashed potatoes.

Nutrition Facts

1 serving (517.4g)

Calories		1411
% Daily Value*
Total Fat		110.2 g	141%
	Saturated Fat	46.0 g	230%
	Polyunsaturated Fat	0.0 g
Cholesterol		353 mg	118%
Sodium		732 mg	32%
Total Carbohydrate		5.7 g	2%
	Dietary Fiber	1.0 g	4%
	Total Sugars	2.1 g
Protein		82.8 g	166%
Vitamin D		0.8 mcg	4%
Calcium		58 mg	4%
Iron		9.8 mg	55%
Potassium		1216 mg	26%

*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.

Source of Calories

Fat: 1986 cal (73.7%%)

Protein: 663 cal (24.6%%)

Carbs: 44 cal (1.7%%)