Steak de Burgo
By America's Test KitchenPublished on September 12, 2011
Yield
Serves 4
Ingredients
Before You Begin
To ensure even cooking, avoid pieces from the tapered end of the tenderloin. Rib-eye or strip steak of similar thickness can be substituted (see instructions below).
Instructions
- SEAR MEAT Combine dried oregano, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Pat steaks dry with paper towels and rub all over with oregano mixture. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.
- MAKE SAUCE Add garlic cloves to empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tablespoon, about 1 minute. Whisk in butter, cream, basil, and fresh oregano and cook about 1 minute. Discard garlic. Season with salt and pepper. Pour sauce over meat. Serve.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We found thinner filets worked best in our Steak de Burgo recipe. They were cheaper and easier to cook through on the stovetop. For a great crust, we patted the steaks dry and heated vegetable oil in the skillet until just smoking. Some Steak de Burgo recipes used excessive amounts of garlic and butter. We reduced the garlic to just a few cloves and opted to include butter by the tablespoon instead of the stick. Mincing garlic was a surefire way to get intense flavor from each clove. However, for this recipe we preferred the milder garlic taste we got from halved cloves.
Before You Begin
To ensure even cooking, avoid pieces from the tapered end of the tenderloin. Rib-eye or strip steak of similar thickness can be substituted (see instructions below).
Instructions
- SEAR MEAT Combine dried oregano, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Pat steaks dry with paper towels and rub all over with oregano mixture. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.
- MAKE SAUCE Add garlic cloves to empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tablespoon, about 1 minute. Whisk in butter, cream, basil, and fresh oregano and cook about 1 minute. Discard garlic. Season with salt and pepper. Pour sauce over meat. Serve.
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