Source: Inspired by @cordandthekitchen via Black Foodie Finder
Why You’ll Love This Reverse Sear Steak
If you’ve never tried the reverse sear method, this is your sign. It’s one of the best ways to get a perfectly cooked steak edge-to-edge with a beautiful crust on the outside. Even a simple cut like a sirloin or strip steak turns out incredibly tender and juicy with this technique.
What really takes this dish over the top is the creamy cognac sauce. It’s rich, bold, and packed with flavor—bringing that steakhouse experience straight to your kitchen. This recipe is perfect for date nights, special dinners, or anytime you want to cook like a pro without overcomplicating things.
Ingredients (What You Need)
For the Steak
- 2 strip steaks (or sirloin)
- Avocado oil spray
- Black pepper
- Smoked sea salt
For the Cognac Cream Sauce
- 2 tbsp unsalted butter
- ¼ cup cognac
- 1 tsp garlic paste
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp steakhouse seasoning
- 1 cup beef broth
- ½ cup heavy cream
Step-by-Step Instructions
1. Prep & Season the Steak
Pat your steaks dry using paper towels. Lightly coat with avocado oil, then season generously with black pepper and smoked sea salt.
2. Slow Cook in the Oven
Place the steaks in a 250°F oven and cook for about 45 minutes to 1 hour. Use a meat thermometer and cook the steak to 10 degrees below your desired doneness.
3. Make the Cognac Cream Sauce
In a pan, melt the butter, then carefully add the cognac and let it cook for about 3–4 minutes to burn off the alcohol. Stir in garlic paste, Dijon mustard, Worcestershire sauce, steak seasoning, beef broth, and heavy cream. Let it simmer for about 5 minutes until slightly thickened.
4. Sear the Steak
Remove the steaks from the oven and sear them in a hot pan for about 1 minute per side until a deep, golden crust forms.
5. Rest the Steak
Transfer the steaks to a cutting board and let them rest for 5–15 minutes. This keeps them juicy and flavorful.
6. Slice & Serve
Slice the steak against the grain and drizzle with the creamy cognac sauce. Serve immediately and enjoy that restaurant-quality finish.
Pro Tips & Suggestions
- Always use a meat thermometer—it’s the key to perfect doneness.
- Let the cognac fully cook off so you get flavor without harsh alcohol taste.
- Use a cast iron skillet for the best sear.
- Resting the steak is non-negotiable—it locks in the juices.
- Want extra richness? Add a little more butter to the sauce at the end.
About the Creator
This recipe is by Cordarrius Green, the creator behind @cordandthekitchen. He’s known for delivering bold, elevated comfort food with techniques that help home cooks create restaurant-quality meals with confidence.
Cordarrius Green | @cordandthekitchen