Steak de Burgo is more than just a steak recipe—it’s a beloved culinary institution in Iowa with roots reaching back to the heart of Des Moines. Characterized by a juicy beef filet and a decadent, garlic- and herb-infused butter sauce, this dish captivates locals and food enthusiasts alike. In this article, we delve into the history, nuances, step-by-step preparation, and key secrets for mastering this iconic meal in your own kitchen.
What is Steak de Burgo?
Steak de Burgo is a signature Iowan entree, traditionally featuring tender cuts of beef, often tenderloin or filet mignon, topped with a rich garlic-herb butter sauce. The sauce—sometimes creamy, sometimes composed solely of butter and fresh herbs—distinguishes this steak from other American steakhouse preparations.
- Origin: Des Moines, Iowa
- Main Components: Beef tenderloin, garlic, herbs (particularly basil and oregano), and butter
- Key Flavor Profile: Bold garlic and herbs, luxurious butter, umami-rich beef
The History and Lore of Steak de Burgo
Despite its iconic status, the precise origin story of Steak de Burgo is contested. Several Des Moines restaurants, including Johnny & Kay’s, Vic’s Tally-Ho, and Johnny’s Vets Club, have laid claim to its invention. What is widely agreed upon is that this dish emerged in the mid-1900s and quickly became a local favorite, gracing both the high-end steakhouse circuit and family tables throughout Iowa. Its distinctly Italian-American flavor profile, owing to the liberal use of fresh herbs like basil and oregano, sets it apart from more typical Midwestern fare.
Why is it Called “de Burgo”?
Theories abound regarding the name. Some suggest an imagined European heritage, possibly inspired by the Italian word “burro” for butter, or evoking aristocratic European steakhouse traditions. Regardless of the etymology, the dish is now synonymous with Iowa’s dining legacy.
Steak de Burgo: Key Ingredients
Quality ingredients are pivotal to capturing the spirit of this steakhouse classic. Here’s what you’ll need for an authentic Steak de Burgo:
- Beef tenderloin (filet mignon preferred, but high-quality sirloin can also be used)
- Butter (unsalted, for greater control of seasoning)
- Garlic (ample, fresh cloves)
- Herbs: Fresh basil and dried or fresh oregano, sometimes with thyme
- Salt and cracked black pepper
- Neutral oil (such as beef tallow or peanut oil for searing)
- Optional: Dry white wine for deglazing, heavy cream for a rich sauce variation
The Distinct Sauces: Butter-Based vs. Cream-Based
Variants of Steak de Burgo sauce fall into two camps:
- Butter and Herb Sauce: Made by melting butter with garlic and herbs, sometimes brightened with a splash of wine.
- Cream Sauce: Incorporates heavy cream for a silkier, more luscious mouthfeel, often reminiscent of Italian-American pasta sauces.
Both are authentic, and local preference or family tradition determines which appears on the table.
Step-by-Step Guide: How to Make Steak de Burgo
1. Prepare the Ingredients
- Pat beef tenderloin fillets dry and bring to room temperature.
- Season generously with kosher salt and cracked black pepper on all sides.
- Peel and finely mince several garlic cloves.
- Chop fresh basil. Strip leaves off the thyme and chop if using.
2. Sear the Steaks
- Heat a heavy-bottomed skillet over medium-high heat. Add peanut oil or beef tallow.
- Once the pan is very hot but not smoking, add the steaks. For optimal crust, press down lightly or use a grill press if available.
- Flip every 45 seconds, cooking evenly on all sides until the desired doneness (medium-rare recommended, or 125–130°F internal temperature).
- Add a cube of butter, crushed garlic, and thyme to the pan for the last 2 minutes of cooking, frequently spooning the flavored butter over the steaks.
- Transfer the steaks to a warmed plate to rest while preparing the sauce.
3. Make the Sauce
- Reduce heat to medium. Remove garlic and thyme from the pan (if they’ve burned).
- Add more minced garlic and dried oregano to the pan. Sauté for 30 seconds, stirring often.
- Deglaze with a splash of dry white wine, scraping up browned bits. Reduce by half.
- Turn off the heat and swirl in ample cold butter, allowing it to melt and form a glossy sauce.
- Add chopped basil and any additional seasonings as needed.
4. Serve
- Slice steak if desired. Arrange on plates and spoon the garlic-herb butter sauce lavishly over the top.
- Serve immediately, accompanied by mashed or skillet-fried potatoes and a green vegetable.
Steak de Burgo Recipe
Yield: 2 servings
| Ingredient | Amount |
|---|---|
| Beef tenderloin fillets | 2 (220g each) |
| Kosher salt & cracked black pepper | To taste |
| Peanut oil or beef tallow | 1 tbsp |
| Butter, unsalted | 80g (cold, cut into pieces) |
| Garlic, fresh | 6 cloves |
| Fresh thyme | 3 sprigs (optional) |
| Dry white wine | 60ml (1/4 cup) |
| Dried oregano | 1/2 tsp |
| Fresh basil | 2 tbsp, chopped |
Variations and Tips
- Meat Options: Sirloin or strip steak can substitute for tenderloin, though the texture will differ.
- Herb Choice: Basil and oregano are most traditional, but parsley or chives can provide a fresh twist.
- Cream Sauce Variation: Stir 1/2 cup heavy cream into the sauce base after deglazing for a velvety version reminiscent of some Des Moines interpretations.
- Wine-Free: If preferred, skip white wine and simply use a splash of water or beef stock to deglaze the skillet.
- For Garlic Lovers: Roast some of the garlic before adding to provide a mellower sweetness.
Side Dishes: Classic Pairings
Traditional accompaniments to Steak de Burgo celebrate the Midwest’s produce and classic steakhouse fare:
- Mashed potatoes or skillet-fried red potatoes
- Steamed green beans or asparagus
- Fresh salad with a tangy vinaigrette
- Buttered rolls or crusty bread
Steak Doneness Guide
| Doneness | Internal Temperature | Appearance |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Bright red center |
| Medium-Rare | 130–135°F (54–57°C) | Warm red center |
| Medium | 140–145°F (60–63°C) | Warm pink center |
| Medium-Well | 150–155°F (65–68°C) | Slightly pink center |
| Well Done | 160°F+ (71°C+) | Little or no pink |
Expert Tips for the Perfect Steak de Burgo
- Rest the Meat: Allow steaks to rest at least 5 minutes before slicing. This retains juiciness and results in a more tender presentation.
- Use Ample Garlic and Fresh Herbs: Avoid skimping on these as they define the dish’s bold flavor.
- Balance the Butter: Use cold butter to finish the sauce for improved texture and sheen.
- Don’t Overcook: Tenderloin dries easily; aim for medium-rare for best results.
- Deglaze the Pan: This extracts flavor-packed browned bits, providing depth to the sauce.
Why Steak de Burgo is Unique
- Regional Heritage: Unlike other steak dishes, Steak de Burgo is a gastronomic hallmark of Iowa, little known beyond the Midwest.
- Herb-Forward: Uses herbs—especially basil—in a way uncommon among mainstream American steak recipes.
- Simple Ingredients, Big Flavor: Relies on a short ingredient list, but demands technique and timing for best results.
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of beef for Steak de Burgo?
A: Yes, while beef tenderloin is traditional, other tender cuts like sirloin or New York strip can be used for a different yet delicious result.
Q: What is the difference between the butter and cream sauce versions?
A: The butter-based version is more classically Iowan and features a glossy, rich texture, while the addition of cream yields a silkier, heavier sauce reminiscent of Italian-American cuisine.
Q: Can Steak de Burgo be made ahead of time?
A: It’s best served immediately, but the sauce and prep work can be done slightly in advance. Reheat gently and only slice the steak immediately before serving.
Q: Is this dish gluten-free?
A: Traditional Steak de Burgo is gluten-free if no flour is used in the sauce or as a thickener. Always double-check wine and other ingredients for potential gluten presence.
Q: What wine pairs well with Steak de Burgo?
A: A medium- to full-bodied red wine such as Cabernet Sauvignon, Merlot, or Zinfandel complements the dish’s richness and enhances its herbal notes.
Final Thoughts: The Legacy of Steak de Burgo
Few regional dishes spark as much pride and nostalgia as Iowa’s Steak de Burgo. A testament to simplicity, culinary craftsmanship, and bold Midwest flavors, this dish continues to delight new generations. Whether you’re a longtime fan or experiencing it for the first time, Steak de Burgo brings a taste of Iowa’s heritage to your table every time you serve it.
