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Steak with Maroilles Sauce

Steak with Maroilles Sauce (Pan-Seared Steak and Creamy Maroilles Beer Sauce)

If you love a rich, bold steak sauce that feels straight out of a French bistro, this Steak with Maroilles Sauce is the one. It’s a pan-seared steak finished with a creamy Maroilles beer sauce made with shallots and a splash of Cognac for depth. I originally shared this in my YouTube video “Mes 3 STEAKS Royaux — Sauce maroilles, choron et beurre maître d’hôtel”, and I’ve made a few small adjustments here since publication to make the sauce more consistent and easier to reproduce at home.
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Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Catégorie Main Course
Cuisine French
Portions 2 Portions
Calories 500 kcal

Ingrédients
  

Steak

  • 2 ribeye steaks or striploin steaks 10–12 oz each, about 1½ inches thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 –2 tbsp duck fat or neutral oil

Maroilles Sauce

  • 2 shallots finely sliced
  • 2 tbsp Cognac
  • 2 tbsp blonde beer or lager
  • 3/4 tasse ¾ cup heavy cream (35%)
  • 5 oz Maroilles cheese rind removed, sliced (about 140 g)
  • Black pepper to taste
  • 1 tbsp cold butter optional

Instructions
 

  • Pat steaks dry. Season well with salt and pepper.
  • Heat a skillet over medium-high. Add duck fat. Sear steaks until deeply browned and cooked to preferred doneness. Transfer to a plate and rest 5–10 minutes.
  • Pour off excess fat, keeping browned bits in the pan. Lower heat to medium. Add shallots and cook 1–2 minutes until softened.
  • Add Cognac, scrape the pan, and simmer 20–30 seconds. Add beer and reduce until almost dry.
  • Add cream and simmer gently until slightly thickened. Lower heat to low.
  • Add Maroilles and stir until melted and smooth. If using, whisk in cold butter. Season with black pepper.
  • Serve steaks with warm Maroilles sauce spooned over top.

Vidéo

Notes

FAQ

Can I make the Maroilles sauce ahead of time?

You can, but it’s best fresh. If making ahead, cool quickly and refrigerate. Reheat gently on low with a splash of cream. Avoid boiling or the sauce can split.

Why did my sauce turn grainy or oily?

Common reasons:
  • Heat was too high when adding cheese
  • Not enough cream to stabilize
  • Boiled instead of gently simmered
Keep the heat low when melting Maroilles.

How do I know when the sauce is thick enough?

It should coat the back of a spoon. If you drag a finger through, the line should stay clean for a second before slowly filling back in.

What’s the best doneness for this steak?

Medium-rare to medium works best because the sauce is rich and you want the steak juicy. Overcooking dries the steak and makes the sauce feel heavier.

Can I use this sauce on chicken?

Yes, it’s excellent on chicken thighs. If you want a chicken-specific creamy direction, see creamy garlic mushroom chicken: https://www.micheldumas.com/en/creamy-garlic-mushroom-chicken/

What if my sauce is too salty?

Don’t add extra salt early. If it ends up salty, add more cream or a small splash of water, then gently simmer to rebalance.
Mots clés 30 minutes, sauce, Steak