Pan-Seared Steak with Cognac Sauce

• Meat

  • 2 (6 to 8 ounces each top sirloin steaks

• Produce

  • 1 Balsamic caramelized onions
  • 4 Garlic cloves
  • 1 sprig Rosemary

• Baking & Spices

  • 1 Salt and fresh ground pepper, coarse

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Cognac

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Description

Ingredients

• 2 (6 to 8 ounces each) top sirloin steaks, room temperature
• coarse salt and fresh ground pepper, to taste
• 2 tablespoons butter
• 1 teaspoon olive oil
• sprig of rosemary
• 4 garlic cloves, smashed
• 1/3 cup cognac, plus 1 teaspoon
• 1 cup heavy cream
• Balsamic Caramelized Onions , for garnish

Directions

• Prepare steaks by seasoning with salt and pepper. Liberally salt the steaks on all sides. Set aside.
• Add butter, olive oil, rosemary and garlic cloves to a cast iron skillet and melt over medium-high heat.
• Add steak to skillet and cook until brown and cooked to desired doneness, about 4 minutes per each side for medium-rare. Transfer steaks and garlic to cutting board and let steak rest for a few minutes. Discard rosemary sprig.
• Remove skillet from heat and gently pour the cognac into the hot pan and ignite with a lighter. Shake the pan until the flames die out. DO NOT stand above the pan when lighting up the cognac. Stand back as far as possible, while holding on to the handle.
• Return the skillet over medium heat and add the cream to the cognac.
• Bring the mixture to a boil and whisk until the sauce thickens.
• Taste for seasonings and adjust accordingly.
• Remove from heat.
• Cut up the steaks (optional) and pour about 2 tablespoons cognac sauce over each steak.
• Serve.
• Optionally, you can serve the steaks with a side of caramelized onions and/or mashed potatoes .

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