Perfectly pan seared Top Sirloin Steaks topped with a deliciously creamy cognac sauce.
Servings : 2servings
Prep Time 5mins
Cook Time 15mins
Total Time 20mins
FOR THE STEAKS
2(6 to 8 ounces each) top sirloin steaks, room temperature
coarse salt and fresh ground pepper, to taste
sprig of rosemary
4garlic cloves, smashed
FOR THE SAUCE
1/3cupcognac, plus 1 teaspoon
Balsamic Caramelized Onions, for garnish
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