If you’re like me, I really like to sink my teeth into a great steak now and again. Now, think of the best steak you’ve ever had and the tender juicy meat with the mouthwatering flavor of flame grilled deliciousness…
Ah. Stake de Burgo. A recipe you’ll go to time and again when you want to treat yourself to steak at home. You will love it’s simplicity, and feel like a pro chef every time you make it. I know I do :0)
|My husband’s plate featuring Steak de Burgo. This steak is cooked medium well. See how dark the char crust is?|
The ingredients are simple and fresh and frankly, indulgent. Fresh herbs in a buttery sauce with a bit of heavy cream top off your flame grilled, or pan fried slab of perfection.
Every once in a while I enjoy getting out of the kitchen and heading for fine dining. It’s nice to be treated to a great meal without the work. But I have never, I repeat never, had a steak as good as this at a restaurant. If you try this recipe at least once you will fall in love with it!
|My plate featuring Steak de Burgo. The rib-eye steak shown here is cooked rare, much lighter char that shown above.|
This is definitely a recipe in which you want to have all ingredients prepared before hand. I like to place a teaspoon of salt and freshly ground pepper in a small bowl before working with raw meat. Then I can pinch the salt and pepper out and apply it to the stake quickly without contaminating my salt and pepper shakers, or stopping to wash my hands. Always pat meat dry with paper towels before frying or grilling. The moisture from the packaging will steam your meat and not allow it to reach an optimum browning temperature (no crust=no flavor)! Remember, no color no flavor…
Don’t have a grill handy? No problem! Begin by heating a large skillet and 1 tablespoon of vegetable oil on the stove. Once steaks are seasoned with oregano mixture, pan fry them to desired doneness. Remove, and proceed with adding the garlic right into the same pan, without adding any additional vegetable oil. Continue to build your sauce, scraping up the browned bits in the pan. The brown bits are called ‘fond’ and add tons of flavor to your sauce!
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