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4.67 from 3 votes

Cast Iron Steak

Dry aged steak with a cognac cream sauce.
Prep Time1 day 5 minutes
Cook Time30 minutes
Total Time1 day 35 minutes
Course: Main Course
Cuisine: American
Keyword: sauce, steak
Servings: 2


  • cast iron pan


  • 2 6-8 oz steaks Ribeye or NY are my favorite
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • ¼ cup cognac
  • ½ cup heavy cream
  • ½ cup beef stock such as Better Than Bouillon
  • 1 teaspoon corse cracked black pepper


  • The night before, prepare steak by patting dry and salting all sides to taste. Place on wired rack, uncovered, in the fridge over night.
  • To cook, preheat cast iron skillet to med-high. Generously coat the outside of steak with preferred vegetable oil.
  • Once cast iron is hot, add steak to pan, cooking 3 minuted per side. Use a timer and rotate cooking on all sides.
  • Remove steak and cover with foil.
  • While your steak rests, prepare the sauce
  • Turn off the heat for the skillet. Using several wet paper towels, wipe out extra oil and any burnt bits left behind, but do not wash out the skillet.
  • Turn heat back on and add cognac.
  • After 30-60 seconds, add beef stock.
  • Reduce heat and cook on med for 5-7 minutes.
  • Add cream and freshly cracked black pepper.
  • Cook on med-low stirring occasionally. The sauce will reduce and thicken. (it will continue to thicken as it cools off, so cook it down a little thinner than you really want, otherwise it will be too thick)
  • Give it a QC check for flavor and add salt or pepper as needed.
  • When your'e happy with the flavor, pour sauce into individual serving cups or sauce pitcher.
  • Slice steak and get yourself a happy beverage.
  • Enjoy