Pan-Roasted Steak de Burgo, an Easy & Delicious Date Night Recipe
Ah; steak de Burgo. A recipe you’ll go to time and again when you want to treat yourself to steak at home. You will love its simplicity and feel like a pro chef every time you make it!
|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, 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.
Like most folks, I enjoy getting out of the kitchen and heading out for some fine dining once in a while. 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!
Steak de Burgo History
According to Wikipedia, Steak de Burgo originated in the mid-western United States. Its origins are murky however, with some claiming it was brought to the US by Spaniards fleeing from civil war, other stories claim the recipe originated in the southern states. You’re most likely to see it on restaurant menus in the Des Moines Iowa metro area.
|My plate featuring Steak de Burgo. The rib-eye steak shown here is cooked rare, much lighter char that shown above.|
How to Make Steak de Burgo
This is definitely a recipe in which you want to have all ingredients prepared beforehand. 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 the 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, saute (pan fry) them to the 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!
You are absolutely going to love this recipe. It’s a great introduction to creating pan sauces to pair with your meat entree. Leave a comment and a rating below; feedback is awesome and so helpful for other readers :0) Enjoy!