Steak De Burgo Recipe - Cooking Index
Steak De Burgo Recipe - Cooking Index
This specialty is about as regional as you can get. Although the recipe's name and origin are shrouded in mystery, in central Iowa it's a traditional steak dish topped with butter, Italian herbs, and garlic. The version featured here uses fresh herbs for extra flavor.
Type: Meat| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) |
| 6 cups | 1422ml | Garlic cloves - thinly sliced (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Beef tenderloin steaks, abt 1" thk - - (6 to 8 oz ea) | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh oregano |
| 1/4 cup | 36g / 1.3oz | Chopped fresh basil |
Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm.
Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, September 2002
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