If there’s one dish that embodies elegance and comfort, it’s Steak Deburgo. This classic Midwestern favorite is rooted in Des Moines, Iowa, where Italian-American flavors meet hearty steakhouse tradition. Known for its rich, creamy garlic butter sauce infused with herbs, it’s a dish that feels indulgent yet approachable.
We love how Steak Deburgo transforms a simple steak into a restaurant-worthy meal. The combination of tender beef and that luscious, savory sauce makes it perfect for special occasions or a cozy dinner at home. Plus, it’s surprisingly easy to make, so you don’t need to be a professional chef to pull it off.
Steak Deburgo Recipe
Transform a simple steak into a lavish Steak Deburgo experience by following these step-by-step instructions. Let’s dive into crafting this rich, flavorful dish with ease.
Ingredients
Here’s everything we need for our Steak Deburgo, listed in order of use. Gather these ingredients to ensure smooth preparation:
-
For the Steaks:
- 4 (6-8 ounces each) beef tenderloin steaks, about 1 ½ inches thick
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
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For the Deburgo Sauce:
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup dry white wine
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
- ½ teaspoon fresh lemon juice
- Salt and pepper to taste
Instructions
Follow these steps methodically to create a restaurant-quality Steak Deburgo at home:
Step 1: Season and Sear the Steaks
- Pat the steaks dry with a paper towel and generously season both sides with kosher salt and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it begins to shimmer.
- Sear the steaks for 3-4 minutes per side to develop a golden-brown crust. Use tongs to handle the meat without piercing it.
- Transfer the steaks to a plate and tent loosely with foil. Allow them to rest while we prepare the sauce.
Step 2: Prepare the Deburgo Sauce
- Reduce the skillet heat to medium and add 2 tablespoons unsalted butter to the pan drippings.
- Sauté the minced garlic for 1 minute, stirring constantly to prevent it from burning.
- Deglaze the pan by adding ½ cup dry white wine, scraping the bottom with a wooden spoon to release any brown bits. Let it simmer for 2 minutes.
- Stir in the heavy cream and sprinkle dried oregano into the sauce. Reduce heat to medium-low and let the sauce thicken, about 5 minutes.
- Add the remaining 2 tablespoons butter, fresh parsley, and lemon juice, stirring well. Taste and add salt and pepper as needed.
Step 3: Combine and Serve
- Return the rested steaks to the skillet, spooning the creamy Deburgo sauce generously over them.
- Simmer the steaks in the sauce for 2 minutes, allowing them to absorb the flavors. Adjust the cooking time for desired doneness:
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 145°F
(Use a meat thermometer for accuracy.)
- Remove from heat and transfer steaks to serving plates. Spoon extra sauce over the top and garnish with additional chopped parsley.
| Doneness | Temperature (°F) |
|---|---|
| Rare | 125 |
| Medium-Rare | 135 |
| Medium | 145 |
Pro Tip: Pair your Steak Deburgo with sides like roasted potatoes, steamed asparagus, or a fresh green salad to complement the richness of the dish.
Indulge in the creamy garlic butter sauce and tender, perfectly seared steak for a dish that feels as extravagant as it tastes.
Ingredients
To create the indulgent Steak Deburgo, we’ll need a handful of fresh, high-quality ingredients for both the juicy steak and the rich, flavorful creamy garlic butter sauce. Here’s everything you’ll need.
For The Steak
- 4 filet mignon steaks, 6 ounces each (about 1½ inches thick)
- 1 teaspoon kosher salt (or adjust to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil (for searing)
- 1 tablespoon unsalted butter
For The Sauce
- 4 cloves garlic, finely minced or crushed
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup chicken or beef stock (preferably low sodium)
- 1 teaspoon Italian seasoning
- 3 tablespoons fresh basil, finely chopped (reserve 1 tablespoon for garnish)
- 2 teaspoons all-purpose flour
- 1 tablespoon olive oil
- Salt and pepper to taste
Each ingredient brings its own unique touch, ensuring the Steak Deburgo achieves its signature flavor. Adjust salt and pepper as needed and be sure to use fresh ingredients for the sauce to elevate its creamy, garlic-forward taste.
Tools And Equipment
To prepare a Steak Deburgo that rivals any upscale steakhouse, having the right tools and equipment is essential. Here’s what we need to ensure a smooth cooking experience and achieve perfectly cooked steak with a velvety garlic butter sauce:
Basic Tools
- Cast-iron skillet: For achieving a perfect sear on the steak, retaining heat evenly throughout.
- Sharp chef’s knife: To trim the steak if needed and finely mince garlic or herbs.
- Cutting board: A sturdy surface for prepping the ingredients—preferably one with a groove to catch juices.
- Tongs: Essential for flipping the steak without piercing and losing its flavorful juices.
Sauce Preparation Tools
- Small saucepan: For preparing the creamy Deburgo sauce.
- Whisk: To mix the heavy cream, flour, and stock into a smooth sauce.
- Heat-resistant silicone spatula: Helpful for scraping down the sides of your pan as the sauce reduces.
Measurement Tools
- Measuring spoons and cups: For precise measurement of seasonings like Italian seasoning and salt, ensuring balanced flavor.
- Kitchen thermometer: A must-have to guarantee the ideal steak doneness (see the doneness guide below).
Serving Tools
- Plates for resting steak: Steaks need time to rest post-cooking; these will catch any juices, which we can incorporate back into the sauce.
- Serving platter: For presenting the steak and sauce beautifully, especially for special occasions.
Doneness Guide
For perfect steak doneness, use our recommended internal temperature chart. The kitchen thermometer helps eliminate guesswork:
| Steak Doneness | Internal Temperature (°F) | Description |
|---|---|---|
| Rare | 120–125°F | Cool, red center |
| Medium-Rare | 130–135°F | Warm, red center and slightly firm |
| Medium | 140–145°F | Pink center with some firmness |
| Medium-Well | 150–155°F | Slight pink center, mostly firm |
| Well Done | 160°F+ | Fully cooked, firm throughout |
Using the correct tools ensures each step of making Steak Deburgo is effortless, from searing the filet mignon to whisking that creamy sauce to perfection. Make sure everything is ready before starting to enjoy seamless preparation.
Directions
Let’s bring this Midwestern classic to life! Follow these step-by-step instructions to create an indulgent, creamy Steak Deburgo that rivals any steakhouse offering.
Prep The Steak
- Season the steaks generously: Pat your filet mignon steaks dry with a paper towel. Then, sprinkle kosher salt and freshly cracked black pepper on both sides to enhance the steak’s flavor.
- Bring to room temperature: Allow the steaks to sit at room temperature for 20-30 minutes after seasoning. This ensures even cooking.
- Heat up your skillet: Place a cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.
Make The Sauce
- Sauté the garlic: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and sauté for about 1-2 minutes until it’s fragrant (but not browned).
- Whisk in the cream mixture: Slowly pour in 1 cup of heavy cream and 1/2 cup of chicken or beef stock. Whisk continuously to blend.
- Season and simmer: Add 1 teaspoon of Italian seasoning, a handful of fresh basil leaves, and a pinch of salt and pepper. Lower the heat and let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Optional thickening: If you desire a thicker sauce, whisk in 1 teaspoon of all-purpose flour and cook for an additional 2 minutes.
Cook The Steak
- Sear the steaks: In the preheated skillet, place each steak without overcrowding. Sear for 3-4 minutes per side for a perfect golden crust. Refer to the table below to identify the doneness level based on your taste:
| Desired Doneness | Internal Temp (°F) | Cooking Time (Minutes per Side) |
|---|---|---|
| Rare | 120-125°F | 2-3 |
| Medium Rare | 130-135°F | 3-4 |
| Medium | 140-145°F | 4-5 |
| Medium Well | 150-155°F | 5-6 |
| Well Done | 160°F+ | 6-7 |
- Rest the steaks: Transfer the seared steaks to a plate and tent them loosely with aluminum foil for 5-10 minutes. Resting keeps the steaks juicy by redistributing the flavorful juices.
Assemble The Dish
- Plate the steak: Place one steak on each serving plate.
- Ladle the sauce: Generously spoon the rich garlic butter sauce over the steaks. Make sure every bite gets the creamy sauce.
- Garnish: Add a sprig of fresh basil on top for an extra pop of color and flavor.
- Serve and enjoy: Pair with sides like roasted potatoes or steamed asparagus for a well-rounded meal.
This step-by-step guide ensures your Steak Deburgo is cooked to perfection with its signature creamy sauce.
Tips For The Best Steak Deburgo
Creating the perfect Steak Deburgo involves attention to detail in every step. From selecting the best steak cut to perfecting the creamy garlic butter sauce, these tips will ensure your dish is restaurant-quality every time.
Choosing The Right Cut Of Steak
For Steak Deburgo, always opt for high-quality cuts. The dish traditionally uses filet mignon because of its incredible tenderness and buttery texture, but other tender cuts can work if filet mignon is unavailable.
- Look for filet mignon with minimal marbling and a bright, rich red color.
- Ensure the steaks are at least 1.5 to 2 inches thick to allow for even searing and proper internal doneness.
- If using alternative cuts like strip steak or ribeye, adjust the cooking time as these may vary in thickness and fat content.
- When possible, purchase grass-fed beef for its flavor and sustainability benefits.
Pro Tip: Let your steak come to room temperature before cooking to ensure even doneness.
Perfecting The Sauce
The Deburgo sauce is the crown jewel of this dish, combining creamy, garlicky, and herby flavors. To achieve the right texture and flavor balance:
- Use fresh garlic rather than pre-minced for a stronger, aromatic essence.
- Ensure the heavy cream is at room temperature before adding it to the sauce to avoid curdling.
- Add fresh basil at the very end for a burst of flavor because overcooking herbs can diminish their brightness.
- Use unsalted butter to control sodium levels, allowing you to adjust seasoning as needed.
- Whisking in all-purpose flour gradually ensures the sauce achieves a silky consistency.
Quick Sauce Flavor Enhancements:
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Fresh Garlic | Adds bold depth of flavor | Garlic powder (use sparingly) |
| Heavy Cream | Provides creamy richness | Half-and-half (for lighter sauce) |
| Italian Seasoning | Compliments the steak beautifully | Herbes de Provence |
| Beef/Chicken Stock | Enhances saucy umami notes | Vegetable stock |
Pro Tip: Don’t rush the sauce. Simmer it slow and low to allow the flavors to meld, creating a luxurious finish.
Make-Ahead And Storage Instructions
Preparing Steak Deburgo ahead of time or storing leftovers properly can save effort while maintaining its rich flavors. Here’s how we can ensure the dish stays fresh and delicious.
Preparing In Advance
If needed, parts of this recipe can be prepped in advance for a smoother cooking experience:
- Garlic and Herbs: Mince the garlic and chop fresh basil up to a day ahead. Store them in airtight containers in the refrigerator to preserve aroma and freshness.
- Deburgo Sauce Base: The creamy garlic butter sauce can be partially cooked a few hours in advance. Finish adding the cream and fresh herbs just before serving to retain the best flavor.
- Steaks: While it is best to cook the steaks fresh for optimal texture, you can season them several hours ahead. Wrap tightly in plastic wrap and refrigerate. Allow the steaks to return to room temperature before cooking.
Storing Leftovers
Follow these storage tips for the Steak Deburgo to enjoy it again without sacrificing quality:
- Refrigeration: Transfer any leftover steak and sauce separately into airtight containers, ensuring the sauce is covered tightly to prevent it from absorbing fridge odors.
- Cooling Time: Let the steak cool to room temperature before sealing, but never leave it out for more than 2 hours.
- Shelf Life:
| Storage Type | Maximum Duration |
|——————–|————————|
| Refrigerator | 3-4 days |
| Freezer | Up to 2 months | - Reheating Instructions:
- For steak, reheat gently: place it in a preheated oven set to 250°F and warm for 10-15 minutes, ensuring you don’t overcook.
- For sauce, reheat over low heat on the stovetop, whisking regularly to maintain its creamy texture. Add a small splash of cream or stock if the sauce has thickened too much.
Conclusion
Steak Deburgo is more than just a meal—it’s an experience that brings the charm of a fine dining steakhouse right into our kitchens. With its rich, herb-infused sauce and perfectly seared steak, it’s a dish that feels both sophisticated and comforting. By following the recipe and tips we’ve shared, anyone can create this Midwestern classic with ease.
Whether it’s a romantic dinner or a special celebration, Steak Deburgo is sure to impress and satisfy. Let’s embrace the joy of cooking and enjoy the flavors of this timeless dish in the comfort of our own homes.
Frequently Asked Questions
What is Steak Deburgo?
Steak Deburgo is a classic Midwestern dish that originated in Des Moines, Iowa. It features filet mignon steaks served with a rich, creamy garlic butter sauce infused with herbs, giving it a luxurious Italian-American flair.
What cut of steak is best for Steak Deburgo?
Filet mignon is the preferred cut for Steak Deburgo due to its tenderness and ability to pair beautifully with the creamy garlic butter sauce. Choose cuts that are at least 1.5 to 2 inches thick for even cooking.
What ingredients are needed to make Steak Deburgo?
Key ingredients include filet mignon, kosher salt, black pepper, olive oil, unsalted butter, garlic, heavy cream, chicken or beef stock, Italian seasoning, fresh basil, and all-purpose flour. Fresh, high-quality ingredients are recommended for the best flavor.
Can I prepare Steak Deburgo in advance?
Yes, certain components can be prepped in advance. You can chop garlic and herbs, partially prepare the sauce, and season the steaks ahead of time to save cooking time later.
How do I store leftover Steak Deburgo?
Refrigerate steak and sauce separately in airtight containers within 2 hours of cooking. Consume within 3 days for the best quality. Reheat gently over low heat to avoid overcooking.
Can I use a different cut of steak for this recipe?
While filet mignon is traditional, other tender cuts like ribeye or strip steak can work. Adjust cooking times to match the thickness and desired doneness of the steak.
How do I achieve the perfect steak doneness?
Use an instant-read thermometer for accuracy. For medium-rare, aim for an internal temperature of 130°F; for medium, aim for 140°F. Rest the steak for 5 minutes before serving.
What sides pair well with Steak Deburgo?
Popular sides include roasted potatoes, mashed potatoes, steamed asparagus, sautéed spinach, or a simple green salad. These sides complement the richness of the sauce.
Can I substitute ingredients for dietary preferences?
Yes, you can substitute heavy cream with plant-based alternatives like coconut cream for a dairy-free version. For a lighter option, reduce the butter and use olive oil.
What tools are essential for making Steak Deburgo?
A cast-iron skillet, sharp chef’s knife, cutting board, tongs, small saucepan, whisk, and measuring tools are essential. These ensure a smooth cooking process and great results.