Steak With Cognac Cream Sauce

Adam wanted to take me out to eat last Friday night, but instead I stopped off at the grocery store on the way home and got some steaks and surprised him with a nice steak dinner. We saved money and ate better food!

First you'll need two rib eye steaks, or however many you want... yes rib eye, not a strip, not a sirloin, a ribeye! Why? Because it has amazing marbling. What is marbling? Marbling is the fat throughout the steak. Gives the meat flavor! If you're a food snob and don't like any fat at all, cut around it, discard the fat, and eat the meat!

Let the steaks sit out at room temperature for a few hours and season with kosher salt and fresh cracked black pepper. You don't want to cook meat when it is really cold. It will cook unevenly, you want your meats to be at room temperature if at all possible.

Why kosher salt? Sticks to the meat better. Why fresh cracked black pepper? Because I said so. Just kidding, the flavor is completely different than your pre-ground pepper.

Grab a few sprigs of thyme, grab the top end of the sprig and run your other fingers the opposite way the leaves grow. This removes all the leaves. Discard the stems.

In a cast iron skillet, if you have one, melt a couple of tablespoons of butter. On medium to medium-high heat, cook your rib eye steaks for a few minutes on each side to cook your steaks medium rare. Medium rare is pink in the middle with no blood=best flavor.

These are fairly thin steaks, they were huge on sale, if you have thicker steaks then adjust the time cooked.

Turn your steaks, yes that's blood, cows have blood just like you and me. Cook for a few more minutes until your steaks are medium rare. Avoid cutting into your steak to look at the meat. This lets all the flavorful juices run out. You want to let your steaks set for a few minutes before cutting into them. Remove the steaks from the skillet.

Toss in half a white or yellow chopped onion. Saute until translucent.

When your onions are translucent, pour in 2 tablespoons of Cognac, brandy or Whiskey. I had Cognac on hand, so I used Cognac. This deglazes the skillet (gets all the browned bits up from the bottom).

MMM.

Then pour in a couple of tablespoons of heavy cream. Stir to mix well.

Pour over your steak and enjoy!

Ingredients:

Rib eye steaks
Kosher salt
Fresh cracked black pepper
2 tablespoons butter
2 tablespoons heavy cream
1/2 yellow or white onion, chopped
2 sprigs of thyme
2 tablespoon Cognac, Brandy or Whiskey