Round Steaks Recipe with Creamy Cognac Sauce
Apr 08, 2019, Updated Feb 23, 2020
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Thinly sliced and deliciously seasoned round steaks smothered with a creamy cognac sauce. This easy round steaks recipe takes only 20-minutes and makes a restaurant worthy steak dinner right at home!
AN EASY, LAST-MINUTE ROUND STEAK RECIPE
Round Steaks with Creamy Cognac Sauce is a super easy, last-minute throw-together recipe. One pan meals are one of our favorite ways to prepare anything around here, and this steak dinner is another easy recipe to add to your list.
A little butter adds richness and keeps the steaks juicy, with the added flavors of garlic and herbs. PLUS cognac and cream… 👩🍳 Skip the steakhouse because, YOU got this!
This is a perfect homemade meal that’s full of flavor, but it’s also LOW in Carbs and high in Protein. The best part about this steak recipe IS the Cognac Sauce. It just melts into the steak and gives it SO MUCH flavor.
HOW TO PAN FRY ROUND STEAK
When you really want a straight-forward, no-fuss steak with a crisp crust and juicy center, pan frying is the way to go.
- Start with heating up a 12-inch cast iron skillet over medium-high heat. Add vegetable oil or canola oil and wait for it to shimmer. DO NOT use olive oil as its smoke point is low and will smoke before reaching the desired cooking temperature.
- Season the steaks – rub the seasoning all over using your fingers – and add to the skillet.
- Slide in some butter and cook steaks for about 1 to 2 minutes per side. This cut of steak is very thin so you won’t need to cook them for longer than 2 minutes on each side. Also, please sear steaks in batches to avoid crowding the pan.
- Remove steaks from skillet and transfer to a plate; keep covered while you work on the sauce. Do NOT discard the pan juices.
HOW TO MAKE CREAMY COGNAC SAUCE FOR STEAK
- Return hot skillet to the stove and set it over medium-high heat; carefully add beef broth and cognac to the hot skillet, and scrape up all the browned bits off the bottom of the skillet. Cook for 3 to 4 minutes to reduce the liquid. If you do not want to use alcohol, use beef broth in place of the cognac.
- Whisk in heavy cream and continue to cook until thickened; about 3 minutes. Taste for seasonings and adjust accordingly.
- Return steaks to the skillet; spoon sauce over the steaks and serve.
WHAT CAN I SERVE WITH STEAK?
I am a green veggie fan so a side of Roasted Asparagus or a Creamy Broccoli Salad would be my choice. But you can also prepare these delicious Oven Baked Seasoned French Fries, or my Garlic Butter Hasselback Potatoes.
HOW TO STORE LEFTOVER STEAK
- Store leftovers in an airtight container and keep in the fridge for up to 3 days.
MORE STEAK RECIPES
- Chili Lime Steak with Roasted Vegetables
- Skillet Bourbon Steak
- Sheet Pan Steak and Shrimp Dinner
- Oven Grilled Steak
ENJOY!
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Round Steaks Recipe with Creamy Cognac Sauce
Ingredients
FOR THE ROUND STEAKS
- 1 tablespoon vegetable or canola oil
- 4 garlic cloves,, smashed
- 1 teaspoon Italian Seasoning,, (you can also use just dried basil, or dried oregano, etc...)
- 1 1/2 pounds bottom round steaks,, thinly sliced to about 1/4-inch, cut against the grain (you can buy them already sliced, and they're located in the steaks/beef section at the supermarket.)
- coarse salt and fresh ground pepper,, to taste
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 1 tablespoon butter,, divided
FOR THE COGNAC SAUCE
- 1/4 cup low sodium beef broth
- 1/3 cup cognac
- 3/4 cup heavy cream
Instructions
- Heat a cast iron skillet over medium-high heat. If you don't have a cast iron skillet, use the heaviest skillet that you do have.
- Add vegetable oil and heat until shimmering.
- In the meantime, prepare the steaks by seasoning them with coarse salt, pepper, onion powder, oregano, and paprika. Rub in the seasoning with your fingers.
- Add 1/2 tablespoon butter to the skillet and stir in the Italian seasoning and smashed garlic.
- Add steaks to the skillet and sear the steaks in batches for about 1 to 2 minutes per side.
- Use remaining butter only if needed to finish cooking the second batch of the steaks.
- Transfer steaks to a plate and keep covered. Discard garlic, but don't discard the pan juices.
- Return skillet to the stove and set over medium heat; carefully stir in beef broth and cognac and scrape up all the browned bits off the bottom of the skillet.
- Cook for 3 to 4 minutes to reduce the liquid by half.
- Whisk in heavy cream; continue to whisk until completely incorporated.
- Cook for 3 minutes, or until sauce is thickened and creamy.
- Taste for seasonings and adjust accordingly.
- Return steaks back to the skillet.
- Spoon sauce over the steaks.
- Serve.
Notes
- Store leftovers in an airtight container and keep in the fridge for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I can’t wait to try this!! So much flavor!
Looks fantastic! I’d love to try this at home, so easy to make and incredibly delicious!
Steak is delicious and this sauce is the final touch to perfection!