2 Serves
33 Mins
Preheat your oven to 175°C.
Generously coat the steak with the steak seasoning, pressing it into the meat to create a flavorful crust.
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Vitamin K
275 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
908 mg / 4,700 mgSodium
304 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the cooking oil in a steel skillet over medium-high heat until shimmering.
Sear the steak in the hot skillet for approximately 3 to 4 minutes per side until a deep brown crust forms.
Remove the steak from the skillet, place it on a plate, and tent loosely with aluminum foil to rest.
Return the skillet to medium heat and add the green onions, sautéing until they soften and become fragrant.
Pour in the beef broth and cognac, using a whisk to scrape up all the browned bits from the bottom of the pan.
Bring the liquid to a boil, then reduce the heat and simmer until the sauce has reduced by half.
Whisk in the butter until melted and emulsified into the sauce.
Briefly swirl the rested steaks in the sauce to coat, then transfer to plates and spoon the remaining pan sauce over the meat.
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