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steaks on the cast iron
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Cast Iron Steaks with Cognac Peppercorn Sauce

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Holiday Food, Main Course
Servings: 4 servings
Author: Mallory Austin

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

*Be sure to use avocado oil or a neutral oil with a high smoke point.
*Internal temperature chart:
  • Rare: 120–125°F
  • Medium rare: 130–135°F
  • Medium: 140–145°F
  • Medium well: 150–155°F
  • Well done: 160–165°F

Nutrition

Calories: 781kcal | Carbohydrates: 12g | Protein: 54g | Fat: 41g