Reverse-Seared Steak with Brandy Cream Sauce
Recipe from J. Kenji López-Alt
There’s no better way to cook a thick steak than with the reverse-sear method. Why? Because it gives you total control. Instead of chasing doneness with aggressive heat, you bring your steak up gently to the perfect internal temperature, edge to edge, in the Wonder Oven Pro. Then, you hit it with a hot Always Pan Pro for that classic crusty sear. It’s scientifically sound, virtually foolproof, and—best of all—leaves you with time to prepare a luscious pan sauce.
This version keeps things simple and classy. You roast a thick-cut steak low and slow, sear it hard in a ripping-hot pan, then wipe that same pan clean to make a silky brandy cream sauce. Whole grain mustard and minced shallots give the sauce a backbone of flavor, while a splash of brandy (yes, you’re lighting it on fire) brings restaurant-level drama. It’s the perfect move for a special dinner—or anytime you feel like flexing your pan sauce skills.
Watch the Recipe
5 minutes
40 minutes
2
What You'll Need
Ingredients
For the Steak
One (1½–2 lb / 700–900g) thick-cut steak (ribeye, strip, or porterhouse), about 2 inches thick
Kosher salt and freshly ground black pepper
Vegetable oil
1 tablespoon (15g) unsalted butter
Aromatics (optional): sliced shallot, garlic, thyme sprigs
For the Sauce
1 tablespoon vegetable oil
1 small shallot, minced
¼ cup brandy or bourbon
½ cup heavy cream
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper
Minced fresh parsley, for serving
Directions
Step 1
Preheat your Wonder Oven Pro to 250°F (120°C) on ROAST. Pat the steak dry with paper towels, then season generously with salt and pepper on all sides. Place on the air fryer basket. If dry-brining, refrigerate uncovered overnight before proceeding.
Step 2
Roast the steak. Transfer the air fryer basket to the oven, with the bake pan underneath, and roast until the internal temperature reaches:
105°F (41°C) for rare
115°F (46°C) for medium-rare
125°F (52°C) for medium
135°F (57°C) for medium-well
This will take anywhere from 20 to 40 minutes, depending on thickness and your oven. Use a good thermometer and check early.
Step 3
Sear the steak. When ready to serve, heat the Always Pan Pro over high heat until smoking. Add a slick of oil and the butter, then carefully lay the steak in the pan. Sear until well browned on both sides, about 45 seconds per side. Use tongs to sear the edges. If using aromatics, add them now and spoon butter over the top as they sizzle. Transfer the steak to an Oven Rack and pour the hot fat from the pan over top. No need to rest.
Step 4
Make the sauce. Wipe out the Always Pan Pro and return it to medium heat. Add the oil and minced shallot. Sauté until softened, about 1 minute. Add the brandy and carefully ignite it with a long lighter or the flame of a gas burner. Let the flames subside. Stir in the cream and mustard. Simmer until reduced by one-third, about 2–4 minutes, or until a spatula leaves a clean trail through the sauce. Season with salt and lots of black pepper, then stir in parsley.
Step 5
Serve. Slice the steak and spoon brandy-cream sauce over the top. Serve immediately.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
