Butter Steak Recipe (Alain Ducasse)


If you’re a regular reader, you know that I often tend toward the exotic or indulgent in my recipes. But at heart, I’m a steak and mashed potatoes kind of girl. I had an organic, grass fed, La Cense Beef ribeye steak that was just begging to be cooked, and today was as good a day as any to treat myself to a juicy steak.

I used French chef Alain Ducasse’s method of basting the meat with a generous amount of butter and cloves of fresh garlic. The beef is served in style with a sauce chasseur (mushroom wine sauce), as if I were eating at Alain Ducasse’s restaurant. It’s a pretty simple meal, and since the meat is of such high quality, why mess with the flavors too much?

What with diaper changing, baths for my baby daughter and a little work out in between I’ve been exhausted, so I thought this delicious steak was well-deserved. Don’t you agree? Now if I could only get all the vegetarians in our household (namely my husband), to give it a try. They don’t know what they’re missing out on!

1. Info for Butter Steak Recipe (Alain Ducasse)

  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Servings: 6
  • Calories: 522kcal

2. Ingredients for Butter Steak Recipe (Alain Ducasse)

  • 3 (10-ounce) rib-eye steaks
  • 3/4 teaspoon black pepper, coarsely ground
  • 4 tablespoons unsalted butter, diced
  • 5 cloves garlic, sliced in half lengthwise
  • 1 teaspoon sea salt (or regular salt)
  • 1-½ cups Chasseur Sauce (see tips, recipe follows)

3. Directions:

  1. Remove the beef from the refrigerator so it returns to room temperature. Pat dry the meat with paper towels.
  2. In a regular frying pan, place the steaks, fat side first and render the fat from the beef. Sear and brown the meat on both sides for about 2 minutes. It’s important that you do not pierce the meat (use tongs) so it remains tender. The meat will finish cooking in the butter. Transfer to a plate.
  3. Remove half the amount of the drippings from the pan. Add butter and the cloves of garlic. Return the steaks and continuously baste the steaks with butter, using a large tablespoon so the meat is always coated with melted butter. Cook the steak for about 7 minutes per side. Sprinkle with salt and pepper.
  4. Remove the steaks from the pan, cover with a piece of aluminum foil and let the meat sit for at least 10 minutes before slicing.
  5. Serve immediately with the Sauce Chasseur and mashed potatoes on the side.
  6. Bon appétit!

4. Tips and advices:

  • Make sure the steaks are sliced against the grain, so the meat remains tender.
  • How to make Sauce Chasseur: Melt 3 tablespoons unsalted butter in a saucepan. Add 1 finely chopped shallot and ¾ teaspoon pink peppercorns. Once they’re translucent and fragrant, add ½ cup coarsely chopped button mushrooms and pour in 1 cup of beef stock and 1/3 cup red wine. Bring to a boil, then lower the heat. In a small separate bowl, dissolve 1 teaspoon cornstarch with 3 tablespoons water. Add 1 teaspoon tomato paste. Stir well and add to the pan. Mix well. Add 1 tablespoon crème fraîche (optional). Adjust consistency of the sauce (with more water or cream). Season with salt and pepper.
  • Some people add Cognac brandy to Sauce Chasseur, but I don’t.

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