Perfectly pan seared Top Sirloin Steaks topped with a deliciously creamy cognac sauce.
Servings : 2servings
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Ingredients
FOR THE STEAKS
2(6 to 8 ounces each) top sirloin steaks, room temperature
coarse salt and fresh ground pepper, to taste
2tablespoonsbutter
1teaspoonolive oil
sprig of rosemary
4garlic cloves, smashed
FOR THE SAUCE
1/3cupcognac, plus 1 teaspoon
1cupheavy cream
OPTIONAL
Balsamic Caramelized Onions, for garnish
Instructions
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.
Guide for Steak Doneness: (please use a meat thermometer)140F internal temperature for RARE 145F internal temperature for MEDIUM RARE 160F internal temperature for MEDIUM 170F internal temperature for WELL DONE
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.
Course: Dinner
Cuisine: American
Keyword: best steak recipe, easy dinner recipe, steak dinner ideas