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Overhead view of two pan seared steaks in a cast iron skillet with garlic cloves and rosemary, next to a bowl of cognac sauce.
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5 from 2 votes

Pan Seared Steak

This pan seared steak recipe is the easiest way to cook a steak that's flavor-packed and juicy, just like the steakhouse! Especially when you serve it with my 2-ingredient cognac sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Keyword: best pan seared steak, pan seared steak, pan seared steak recipe
Servings: 2 servings
Author: Katerina | Diethood

Ingredients

  • 2 top sirloin steaks (6 to 8 ounces each), room temperature
  • coarse salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 sprig of rosemary
  • 4 cloves garlic smashed

For the Sauce

  • ⅓ cup cognac
  • 1 cup heavy cream

Instructions

  • Season the steaks. Prepare the steaks by seasoning them with salt and pepper. Liberally salt the steaks on all sides. Set aside.
  • Sauté the aromatics. Add butter, olive oil, rosemary, and garlic cloves to a cast iron skillet and melt the butter over medium-high heat.
  • Pan sear the steaks. Add the steaks to the skillet. Sear until the steak is browned on both sides and cooked to your desired doneness (about 4 minutes per side for medium-rare). Transfer the steaks and garlic to a cutting board and let the steak rest for a few minutes. Discard the rosemary sprig.
  • Flambé. Next, take the skillet off the heat. Slowly pour the cognac into the hot pan. Ignite the alcohol with a lighter and 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.
  • Make it creamy. Return the skillet over medium heat and add the cream to the cognac. Bring the mixture to a simmer and whisk until the sauce thickens. Taste for seasonings and adjust accordingly, then remove from the heat.
  • Serve! Slice up the steaks (optional) and pour about 2 tablespoons of cognac sauce over each steak when serving.

Notes

Optionally, you can serve your pan-seared steak with a side of caramelized onions and/or mashed potatoes.
Guide for Steak Doneness
Please use a meat thermometer to take the internal temperature at the thickest part of the steaks:
  • 140ºF for RARE
  • 145ºF for MEDIUM RARE
  • 160ºF for MEDIUM
  • 170ºF for WELL DONE

Nutrition

Calories: 783kcal | Carbohydrates: 5g | Protein: 27g | Fat: 62g | Saturated Fat: 36g | Cholesterol: 262mg | Sodium: 211mg | Potassium: 501mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2100IU | Vitamin C: 2.6mg | Calcium: 120mg | Iron: 1.9mg
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