Alain Ducasse Butter Steak

Alain Ducasse Butter Steak


  • 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)
  • 3 10 oz. Ribeye Steaks


Enjoy this Alain Ducasse Butter Steak recipe from our friends at Pham Fatale!

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.
3. 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.
4. Remove half the amount of the drippings from the pan. Add butter and the cloves of garlic.
5. Return the steaks and continuously baste the steaks with butter, using a large tablespoon so the meat is always coated with melted butter.
6. Cook the steak for about 7 minutes per side. Sprinkle with salt and pepper.
7. 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.
8. Serve immediately with the Sauce Chasseur and mashed potatoes on the side.
Note:Make sure the steaks are sliced against the grain, so the meat remains tender.

How to make Sauce Chasseur:
1. Melt 3 tablespoons unsalted butter in a saucepan.
2. 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.
3. 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.
4. Add 1 tablespoon crème fraîche (optional). Adjust consistency of the sauce (with more water or cream). Season with salt and pepper.

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