Steak de burgo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
United States Of America Region / Locale: Des moines Servings: Serves 4
United States Of America Region / Locale: Des moines Servings: Serves 4Steak de Burgo is a classic Midwestern American dish originating from Des Moines, Iowa. It exemplifies the opulence of simple ingredients elevated to a gourmet level. Traditionally served as a fillet, the steak is highlighted by a rich, robust garlic butter sauce infused with fresh herbs, making it a timeless favorite in the culinary world of Iowa.
Ingredients
- beef tenderloin steaks – 4 steaks / 800 g total
- butter – 1/2 cup / 113 g
- garlic cloves – 4 cloves, minced
- fresh basil – 1/4 cup / 10 g, chopped
- olive oil – 2 tbsp / 30 ml
- salt – to taste
- black pepper – to taste
Instructions
- Season the steaks with salt and pepper on both sides.
- Heat olive oil in a pan over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare.
- Remove the steaks from the pan and let them rest.
- In the same pan, reduce the heat to medium and melt the butter.
- Add minced garlic to the butter and sauté until fragrant but not brown.
- Stir in the fresh basil, and cook for another minute.
- Drizzle the garlic butter sauce over the steaks before serving.
Substitutions
- beef tenderloin steaks -> ribeye or strip steaks
- fresh basil -> fresh parsley or thyme
Enhancements in the Next Evolution
- Add a splash of white wine or lemon juice to the garlic butter sauce for extra depth.
- Marinate the steaks in garlic and olive oil for 30 minutes prior to cooking.
- Finish with a sprinkle of parmesan cheese for added richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
