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Swiss Butter Steak recipe
Capri Koch

Swiss Butter Steak

Swiss butter steak is a European-style dish that combines two techniques: the classic steakhouse pan-sear with butter basting, and a creamy Swiss butter sauce built directly in the same pan after cooking. The sauce is made from butter, garlic, shallot, heavy cream, Dijon mustard, and optionally Gruyère cheese — all enriched with the browned drippings left in the pan from the steak.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 27 minutes
Servings: 2
Course: dinner, Main Course
Cuisine: european, swiss
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Group 1 — For the steak
  • 2 ribeye or sirloin steaks 200–250g each, at least 2 cm thick
  • 2 tbsp neutral oil vegetable or grapeseed
  • 1 pinch flaky sea salt generous
  • 3 garlic cloves whole, lightly crushed
  • 2-3 sprigs fresh rosemary or thyme
  • 3 tbsp unsalted butter for basting
Group 2 — For the Swiss butter sauce
  • 2 tbsp unsalted butter
  • 1 small shallot finely diced
  • 2 garlic cloves finely minced
  • 1 tsp Dijon mustard
  • ¾ cup fresh heavy cream 180 ml
  • 3 tbsp Gruyère cheese finely grated, optional
  • 1 pinch salt and white pepper to taste
  • 1 squeeze lemon juice optional

Equipment

  • 1 Cast-iron or stainless-steel pan Heavy-bottomed, not non-stick
  • 1 Meat thermometer For precise doneness
  • 1 Large spoon For butter basting
  • 1 Wire rack or warm plate For resting the steak
  • 1 Sharp knife For slicing against the grain

Method
 

Group 1 — Cook the steak
  1. Step 1 — Bring steak to room temperature
    Remove steaks from the fridge at least 30 minutes before cooking. Pat completely dry on all sides with paper towels. Season very generously with flaky sea salt and coarse black pepper on both sides and the edges.
  2. Step 2 — Heat the pan
    Place a heavy cast-iron or stainless-steel pan over high heat for 3–4 minutes until smoking hot. Add the neutral oil — it should shimmer immediately. Do not use a non-stick pan.
  3. Step 3 — Sear on all sides
    Lay steaks in the pan away from you. Do not move them for 2–3 minutes until a deep brown crust forms. Flip once and sear the second side for 2 minutes. Stand the steak on its fat edge for 1 minute to render the fat.
  4. Step 4 — Baste with butter and herbs
    Reduce heat to medium. Add 3 tablespoons butter, crushed garlic cloves, and herb sprigs. Once butter foams, tilt the pan and continuously spoon the herbed butter over the steak for 60–90 seconds.
  5. Step 5 — Rest the steak
    Transfer steaks to a warm plate or wire rack. Rest uncovered for 5 minutes. Do not tent with foil — it will soften the crust.
Group 2 — Make the Swiss butter sauce
  1. Step 6 — Sauté shallot and garlic
    Return the same pan to medium-low heat. Discard spent herbs and garlic. Add 2 tablespoons fresh butter, the diced shallot, and minced garlic. Sauté for 90 seconds, stirring often.
  2. Step 7 — Build the sauce
    Add Dijon mustard and stir. Pour in the heavy cream slowly in a steady stream, scraping up all the browned bits from the pan. Simmer gently for 2–3 minutes, stirring regularly.
  3. Step 8 — Finish the sauce
    Stir in grated Gruyère if using and let it melt fully. Season with salt and white pepper — taste first, as pan drippings are already salted. Add a squeeze of lemon and chopped parsley.
  4. Step 9 — Slice and serve
    Slice the rested steak against the grain into thick strips. Arrange on warm plates. Pour the Swiss butter sauce generously over and around. Garnish with extra parsley and cracked black pepper. Serve immediately.

Notes

  • Best cut: Ribeye is recommended for its marbling and rich flavour. Sirloin and fillet also work well.
  • Doneness guide: Pull the steak 2–3°C below your target — it rises during resting. Medium-rare = 57°C / 135°F.
  • Dry surface = better crust: Pat steaks dry twice if needed. Moisture creates steam, not sear.
  • Do not skip resting: 5 minutes of resting redistributes the juices and keeps every slice tender.
  • Sauce variations: Add sautéed mushrooms for an earthy twist, fresh tarragon and lemon for brightness, or a splash of cognac before the cream for a French-style finish.
  • Reheating leftover steak: Warm in a 120°C oven to 50°C internal, then sear briefly in a hot pan. Never microwave.