Description
A classic French dish featuring a perfectly seared steak topped with a rich and creamy cognac sauce.
Ingredients
Scale
For the Crust:
- 2 boneless ribeye steaks
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup cognac
- 1 cup heavy cream
Instructions
1. Prepare the Crust:
- Season the ribeye steaks with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Once hot, sear the steaks until golden brown and cooked to your liking, about 4-5 minutes per side for medium-rare. Remove steaks and set aside.
- In the same skillet, add cognac and cook for 1 minute, scraping up any browned bits from the pan. Add heavy cream and simmer for 5-7 minutes until the sauce thickens. Serve the sauce over the steaks.
Notes
You can customize the seasonings to taste.