Name: Steak de Burgo
Yield: Makes 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 6 large garlic cloves, thinly sliced; 4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick); 1/4 cup chopped fresh oregano; 1/4 cup chopped fresh basil

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Steak de BurgoMark Thomas

This specialty is about as regional as you can get. Although the recipe's name and origin are shrouded in mystery, in central Iowa it's a traditional steak dish topped with butter, Italian herbs, and garlic. The version featured here uses fresh herbs for extra flavor.

Recipe notes

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