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If you’re looking for an easy and foolproof way to prepare a perfectly juicy steak without using the grill, this Cast Iron Steak with Cognac Peppercorn Sauce is just the recipe you need.
This steak is seasoned up, seared right in the pan, then tossed with butter, garlic and herbs. It’s finished off with an easy cognac peppercorn sauce in the same pan. These cast iron steaks are juicy and tender and just dripping with flavor.
If you are a steak lover like us, you have to try our Garlic Butter Steak Bites with Parmesan Cream Sauce, or our Loaded Baked Potato with Steak. Or if you want a classic comfort food steak recipe, try this Smothered Steak and Gravy.
Why You’ll Love Cast Iron Steak
From the herbs and butter to the cognac peppercorn sauce, these cast iron steaks are loaded with flavor.
❤️ No Grill Needed – it doesn’t get easier than using a cast iron skillet right on your stove. There are no special skills needed!
❤️ Perfect for Holidays – we love making these steaks for Christmas dinner to change up the usual prime rib or turkey dinner. The cognac peppercorn sauce is warm and cozy and is all the holiday vibes.
❤️ Elevated Dinner – this is a fancy enough entree to serve for a special occasion like a romantic Valentine’s dinner or a dinner party.
Key Ingredients
Here is a complete list of the ingredients you’ll need in this cast iron steaks recipe with cognac peppercorn sauce. Be sure to review the recipe card for the measurements.
Steak – select a quality tender cut like Ribeye, Filet Mignon or Tenderloin. USDA choice or better is also ideal. Costco has great quality steaks at a good price.
Avocado oil – this is a key in the recipe being successful. Olive oil is NOT a substitute, you must use oil with a high smoke point.
Butter – European butter like Kerrygold is a great choice for a more decadent butter flavor.
Garlic – Fresh garlic cloves are a must in this recipe.
Fresh Herbs – rosemary and thyme sprigs are thrown in the pan and warmed through with butter.
Kosher salt – while sea salt can work, kosher salt is the best option for steak because of the size of the salt crystals and how they distribute more evenly.
Seasonings – for the steak seasoning, I use a homemade combination which includes; freshly ground pepper, paprika, garlic powder, onion powder, cayenne, turmeric, and coriander.
Cognac – choose a brandy or cognac that is good enough to drink.
Beef Stock – I prefer stock over beef broth for a stronger, less diluted flavor.
Heavy Cream – this adds decadence for the creamy base in the cognac peppercorn sauce.
How to Make Cast Iron Steaks
You can make these tender, juicy steaks in just a few simple steps with minimal prep work required:
Prep & Sear the Steak
Rub your steaks with a drizzle of avocado oil, season well on all sides with kosher salt and homemade steak seasoning. In a cast iron skillet, add 2 tablespoons of avocado oil. Heat to medium-high and sear steaks on all sides undisturbed for 3-4 minutes per side and about 30 seconds on all the edges.
Finish the Steaks
Lower the heat to low, add butter, smashed garlic cloves, rosemary and thyme sprigs. Heat until fragrant and using a spoon, scoop and pour butter over the steak repeatedly. Leave the steak on the skillet for another 1-5 minutes, to your desired doneness (see temp chart in recipe notes). Place steak on a plate and tent with foil, rest while preparing the sauce (about 10-15 minutes).
Prepare Cognac Peppercorn Sauce
Remove excess oil from pan and discard herbs and garlic, leaving the brown bits in the pan.
Heat to medium, add 1/2 cup brandy or cognac and cook for a few minutes until the alcohol smell burns off.
Add 1/2 cup beef stock, cook until liquid reduces to half. Add 1/2 cup of heavy cream, lots of fresh ground pepper and salt if needed. Simmer until thickened.
Slice and plate steaks, pour over any pan juices and serve with peppercorn sauce.
How to Prevent the Pan Smoking
The key to avoiding a smoky house while cooking at a higher heat is to use avocado oil. It’s very important to select an oil that has a high smoke point so it can withstand the high heat without burning off.
It can be embarrassing and off-putting to have guests come over to a home that is filled with smoky air. Once this mistake is made, it’s very hard to air out your house and choosing the correct cooking oil will fix this problem entirely.
Which Steaks to Choose?
This steak recipe is for an elevated, fancy dinner that is great for special occasions like holidays, hosting guests, or a romantic meal for two. So it’s best to select a quality grade of steak to ensure that it will yield a buttery, tender texture.
I recommend ribeye, filet mignon or tenderlion.
You can also use top sirloin, NY strip or similar. But keep in mind they are a step down in quality so you won’t get as tender of a cut. While steak of all cuts is always delicious, if you want that buttery, easy cutting steak you’d get at a steakhouse you need to splurge on a quality cut.
What to Serve with Cast Iron Steaks?
I love a great balanced dinner when serving cast iron steaks. Choose a green, a carb and perhaps a side salad and bread for the table. Some of my favorite sides are sautéed green beans or asparagus. Then mac and cheese, scalloped potatoes, perfect mashed potatoes, or creamed corn are some of my favorite carbs.
Internal Temp for Steaks:
You can cook these steaks to your desired preference. Pictured is a medium temp steak. Use a meat thermometer to test your steak as it cooks to ensure it reaches your desired doneness. Keep in mind it will raise about 5 degrees as it rests off the heat.
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150–155°F
- Well done: 160–165°F
I hope you enjoy this easy recipe for Cast Iron Steaks. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Cast Iron Steaks with Cognac Peppercorn Sauce
Ingredients
- 2-3 steaks; ribeye, filet mignon or tenderloin
- kosher salt
- 2-3 tablespoons avocado oil
- 3 tablespoons Kerrygold butter or European butter
- 4 garlic cloves, smashed
- 1 sprig rosemary
- 1 sprig thyme
Steakhouse Seasoning
- ½ tablespoon freshly cracked black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne powder
- ½ teaspoon turmeric
- ½ teaspoon coriander
Cognac Peppercorn Sauce
- ½ cup brandy or cognac
- ½ cup beef stock
- ½ cup heavy cream
- freshly cracked black pepper
Instructions
Prep and Sear Steaks
- Rub your steaks with a drizzle of avocado oil, season well on all sides with kosher salt and homemade steak seasoning.
- In a cast iron skillet add 2 tablespoons of avocado oil. Heat to medium-high and sear steaks on all sides undisturbed for 3-4 minutes per side and about 30 seconds on all the edges.
Finish the Steaks
- Lower the heat to low, add butter, smashed garlic cloves, rosemary and thyme sprigs. Heat until fragrant and using a spoon, scoop and pour butter over the steak repeatedly. Leave the steak on the skillet for another 1-5 minutes, to your desired doneness (see temp chart in recipe notes). Place steak on a plate and tent with foil, rest while preparing the sauce (about 10-15 minutes).
Make the Cognac Peppercorn Sauce
- Remove excess oil from pan and discard herbs and garlic, leaving the brown bits in the pan.
- Heat to medium, add 1/2 cup brandy or cognac and cook for a few minutes until the alcohol smell burns off.
- Add 1/2 cup beef stock, cook until liquid reduces to half. Add 1/2 cup of heavy cream, lots of fresh ground pepper and salt if needed. Simmer until thickened.
- Slice and plate steaks, pour over any pan juices and serve with peppercorn sauce.
Notes
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150–155°F
- Well done: 160–165°F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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