If you’re anything like me, a perfectly cooked steak is one of life’s simple pleasures. This Cast Iron Steaks with Cognac Peppercorn Sauce Recipe really hits the mark when you want to elevate a weeknight dinner or impress guests without fussing over complicated techniques. The sear from a cast iron skillet gives the steaks that beautiful crust, while the creamy cognac peppercorn sauce adds a richness and warmth that’s simply irresistible.

What I love most about this recipe is how approachable it is – you don t need to be a pro to get fantastic results. Whether you’re cooking ribeye, filet mignon, or tenderloin, this method brings out the best flavors with minimal prep. Plus, the depth of the peppercorn sauce really makes every bite feel special, which is why it s become a go-to whenever I want a restaurant-worthy meal at home.

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Why You’ll Love This Recipe

Perfectly Seared Steaks: The cast iron skillet creates an amazing crust that locks in juices every time.
Rich Cognac Peppercorn Sauce: This sauce adds layers of flavor that turn a simple steak into a gourmet experience.
Simple Yet Elegant: With straightforward steps and familiar ingredients, you get a refined dish without stress.
Flexible for Any Steak Cut: Works beautifully with ribeye, filet mignon, or tenderloin depending on your preference.

A single large steak with a rich, dark brown seared crust and shiny glaze is placed on a white plate. The surface of the steak is uneven with crispy edges and a slightly charred look, showing strong grill marks. On top, there are small pieces of light golden garlic and two fresh green herb sprigs, one rosemary and one thyme, adding color contrast. The steak looks juicy with hints of melted butter and pepper on its surface. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients complement each other perfectly to create a juicy, flavorful steak and a luscious, creamy sauce with just the right kick of pepper. I always recommend fresh herbs and quality butter to really bring the dish to life.

Steaks: Ribeye, filet mignon, or tenderloin all work wonderfully – just make sure they re about 1.5 to 2 inches thick for optimal searing.
Kosher salt: Essential for seasoning and enhancing the natural beef flavor.
Avocado oil: This oil has a high smoke point, making it perfect for searing without burning.
Kerrygold butter or European butter: Adds richness and creaminess to the finishing basting process and sauce.
Garlic cloves: Smashed to release flavor while infusing the butter.
Fresh rosemary and thyme: These herbs add a fragrant herbal note during basting.
Steakhouse seasoning: A homemade blend of cracked black pepper, paprika, garlic powder, onion powder, cayenne, turmeric, and coriander-this boosts flavor complexity.
Cognac or brandy: Brings depth and a subtle sweetness to the peppercorn sauce.
Beef stock: Creates a savory base for the sauce.
Heavy cream: Gives the sauce that luxurious creamy texture.
Freshly cracked black pepper: Adds the peppercorn punch in sauce and seasoning.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy tweaking this recipe depending on the occasion or dietary preferences. This flexibility lets you always have a take on it that suits your mood or pantry.

Variation: For a dairy-free option, swap butter for ghee or olive oil, and use coconut cream instead of heavy cream in the sauce-I tried it for a friend with allergies, and it was a hit!
Variation: You can switch up the herbs; sometimes I use sage instead of thyme and rosemary for a different aromatic profile.
Variation: If you prefer less heat, reduce or skip the cayenne in the steakhouse seasoning, but still keep the paprika for smoky notes.
Variation: For a richer sauce, add a splash of mushroom or red wine reduction alongside the cognac to deepen the flavor.

How to Make Cast Iron Steaks with Cognac Peppercorn Sauce Recipe

Step 1: Prep and Sear the Steaks

Start by patting your steaks dry with paper towels-this helps get that beautiful crust. Then, rub each steak with a drizzle of avocado oil and generously season all over with kosher salt and the homemade steakhouse seasoning. When your cast iron skillet is hot over medium-high heat, add 2 tablespoons of avocado oil and let it get smoky-hot. Place the steaks in the pan and leave them undisturbed for about 3-4 minutes per side to develop that gorgeous caramelized crust. Don t rush flipping! Also, don t forget to sear the edges of the steak for roughly 30 seconds by holding them with tongs-my family always raves about this extra step.

Step 2: Finish the Steaks with Butter and Herbs

After searing, turn the heat down to low and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts and imparts its aroma, use a spoon to baste the steaks repeatedly. This step adds moisture and infuses the steaks with the herbal garlic butter s richness. Depending on how you like your steak done, leave them in the pan for an additional 1-5 minutes – I always use an instant-read thermometer here to hit my preferred temp (130-135°F for medium-rare is my sweet spot). Once ready, transfer the steaks to a plate and tent with foil to rest for at least 10-15 minutes before serving. Resting keeps the juices locked inside, which I learned the hard way by skipping it once-big mistake!

Step 3: Make the Cognac Peppercorn Sauce

While your steak rests, dump any excess oil from the skillet and remove the herbs and garlic, but leave behind those beautiful browned bits; that s flavor gold. Bring the heat back up to medium and pour in ½ cup of brandy or cognac, letting it cook for a few minutes so the alcohol burns off-this step is key to prevent bitterness. Next, add ½ cup beef stock and let it simmer until reduced by half, concentrating the flavor. Stir in ½ cup heavy cream, a generous amount of freshly cracked black pepper, and salt to taste. Simmer gently until the sauce thickens to your desired consistency. Pour this luscious sauce over your sliced steaks and be prepared to wow everyone at the table.

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Pro Tips for Making Cast Iron Steaks with Cognac Peppercorn Sauce Recipe

Use Room Temperature Steaks: I always let my steaks sit out for about 30 minutes before cooking so they sear evenly.
Don t Crowd the Pan: Cooking steaks one or two at a time ensures a proper sear instead of steaming them.
Invest in a Good Thermometer: I learned to nail doneness perfectly when I started using an instant-read thermometer consistently.
Resting is Essential: Skipping resting dries out the steak-letting it sit with foil redistributes the juices for melt-in-your-mouth texture.

How to Serve Cast Iron Steaks with Cognac Peppercorn Sauce Recipe

The image shows a white plate with several slices of medium-rare steak arranged in two overlapping layers. The top layer has four thicker slices with a dark, seared crust and a pinkish-red center, while the bottom layer has six slightly thinner slices with a similar color pattern, showing a mix of browned edges and pink middle sections. The steak pieces have a juicy texture with visible fat and small black pepper specks. The plate rests on a white marbled surface, and the whole dish looks rich and fresh with a slight shine from the meat juices photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I love topping the steaks with a sprinkle of freshly cracked black pepper and a few delicate sprigs of thyme or rosemary for an elegant touch. Sometimes I add a little sea salt flake right before serving-it adds that perfect pop of texture and flavor that keeps everyone coming back for more.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or roasted garlic Parmesan asparagus. On忙ier nights, I m all about a simple arugula salad with lemon vinaigrette that balances the richness of the sauce perfectly. You ll find these sides complement the flavors without overpowering your star dish.

Creative Ways to Present

For dinner parties, I slice the steaks thin and fan them out on a warm serving platter, drizzling the cognac peppercorn sauce over the top right before serving. A few microgreens or edible flowers make it extra special-you ll impress your guests without anytime pressure in the kitchen!

Make Ahead and Storage

Storing Leftovers

I usually slice any leftover steak and store it in an airtight container in the fridge within two hours of cooking. It keeps wonderfully for up to 3 days, and letting it cool completely before sealing helps maintain moisture and flavor.

Freezing

While I prefer fresh, you can freeze cooked steaks, but the texture changes a bit. For best results, freeze the steak and sauce separately in freezer-safe containers, and thaw overnight in the fridge before reheating gently.

Reheating

When reheating, I recommend using low heat on the stovetop or warming in a 250°F oven to keep the steak tender. Reheat the cognac peppercorn sauce slowly in a small pan, stirring often to avoid curdling and preserve creaminess.

FAQs

Can I use other oils besides avocado oil for searing?

Absolutely! You want an oil with a high smoke point, like grapeseed or refined coconut oil. Avoid olive oil for searing at high heat because it can burn and produce bitterness.
How do I know when my steak is done?

I rely on an instant-read thermometer to check the internal temperature for precision. For medium-rare, look for 130-135°F. Remember that steaks continue to cook slightly while resting.
Is the cognac flavor very strong in the sauce?

Not at all-the cognac cooks off most alcohol sharpness, leaving a subtle sweetness and depth. If you re sensitive to alcohol, cooking the cognac slightly longer will mellow the flavor more.
Can I prepare the sauce ahead of time?

Yes! The cognac peppercorn sauce keeps well refrigerated for up to 3 days. Reheat gently and stir before serving to maintain its creamy texture.

Final Thoughts

This Cast Iron Steaks with Cognac Peppercorn Sauce Recipe is one that I reach for whenever I want a meal that feels luxurious but doesn’t require a ton of prep time or complicated techniques. It s the kind of recipe that has won over even the steak skeptics in my family and always gets requests for seconds. If you re looking to up your steak game without the stress, this recipe is a fantastic place to start-you won t regret giving it a try in your own kitchen.