Iowa Steak de Burgo Recipe 🥩 | Classic Garlic Butter Steakhouse Favorite

 

Iowa Steak de Burgo Recipe 🥩 | Classic Garlic Butter Steakhouse Favorite

Iowa Steak de Burgo (Classic Des Moines Style)

What Makes It Special?

Steak de Burgo is not Italian, despite the name.

It’s a Midwestern classic: a perfectly cooked beef tenderloin or sirloin, finished with a luxurious garlic, butter, and cream sauce that coats the steak rather than drowning it.

Ingredients

Serves 2–4 people

Steak

• 2 large beef tenderloin steaks (6–8 oz each)
  (Top sirloin also works if tenderloin isn’t available)
• kosher salt, 1&½ tbsp
• freshly ground black pepper, 1 tbsp
• neutral oil, 1 tbsp (canola or grape seed)
• unsalted butter, 2 tbsp

De Burgo Sauce

• garlic, 6–8 cloves, finely minced or grated
• heavy cream, 1 cup
• unsalted butter, 4 tbsp
• beef stock, ½ cup, (low sodium)
• white pepper, ½ tbsp, (preferred for classic flavor)
• nutmeg, ¼ tbsp, (optional but traditional)
• Salt, to taste
• fresh parsley, 1 tbsp, finely chopped (optional garnish)
  

  Preparation

  Prepare the Steaks

  Remove steaks from the refrigerator 30–40 minutes before cooking to bring them to room temperature.

  Pat dry thoroughly with paper towels.

  Season generously on both sides with salt and black pepper.

  Chef’s Tip: Dry steaks = better browning.

  Moisture is the enemy of a good sear.

  Sear the Steaks

  Heat a heavy skillet (cast iron preferred) over medium-high heat.

  Add oil and let it shimmer.

  Place steaks in the pan and sear 3–4 minutes per side for medium-rare, adjusting for thickness.

  Add 2 tbsp butter during the last minute and baste the steaks.

  Remove steaks to a warm plate and tent loosely with foil.

  Make the De Burgo Sauce

  Lower heat to medium-low.

  Add butter to the same pan.

  Add garlic and cook gently 30–45 seconds until fragrant—do not brown.

  Pour in beef stock and simmer 2–3 minutes, scraping up browned bits.

  Add heavy cream, white pepper, nutmeg (if using), and a pinch of salt.

  Simmer gently 5–7 minutes, stirring, until thickened and silky.

  Texture Goal: The sauce should coat the back of a spoon—not be thin, not overly thick.

  Finish the Steak

  Return steaks (and any juices) to the pan.

  Spoon sauce over the steaks and simmer 1–2 minutes to reheat.

  Taste and adjust seasoning.

  

  Serving

  Plate steaks and nap generously with the garlic cream sauce.

  Garnish lightly with chopped parsley if desired.

  Serve immediately.

   

  Classic Pairings

  Garlic mashed potatoes.

  Buttered green beans or asparagus.

  Roasted baby potatoes.

  Simple iceberg or Caesar salad.

   

  Chef Variations

  Extra Garlic Lover’s Version: Add roasted garlic purée for deeper flavor.

  Parmesan Finish: Whisk in 1–2 tbsp finely grated Parmigiano-Reggiano for richness.

  Wine Boost: Deglaze with ¼ cup dry white wine before adding stock.

  

  Final Chef’s Notes

  Steak de Burgo is about balance—rich but not heavy, garlicky but smooth.

  Keep the garlic gentle; bitterness ruins the sauce.

  Always serve hot and fresh—this dish does not wait well.