Ingredients with Measurements:
- 4 (8-ounce) ribeye steaks
- 1/2 cup unsalted butter, softened
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup beef broth
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
- Cast iron skillet
Step-by-step instructions:
1. Preheat grill to high heat.
2. Season steaks with salt and pepper.
3. Grill steaks for 4-5 minutes per side or until desired doneness is reached.
4. While steaks are grilling, melt butter in a cast iron skillet over medium heat.
5. Add shallots and garlic to the skillet and cook until softened, about 2-3 minutes.
6. Add white wine and beef broth to the skillet and bring to a simmer.
7. Cook for 2-3 minutes or until the liquid has reduced by half.
8. Remove skillet from heat and stir in parsley, salt, and pepper.
9. Spoon the butter sauce over the grilled steaks and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill: High heat
Cast iron skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 46g
Protein: 32g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 540mg
Substitutions for ingredients:
- Ribeye steaks can be substituted with any other cut of steak.
- Shallots can be substituted with minced onions.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped mushrooms to the butter sauce for a richer flavor.
- Use red wine instead of white wine for a deeper flavor.
- Add a pinch of cayenne pepper to the butter sauce for a spicy kick.
Tips and tricks:
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Make the butter sauce ahead of time and reheat before serving.
Storage instructions:
Leftover steak and butter sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat steak in the microwave or on the stovetop until heated through. Reheat butter sauce in a small saucepan over low heat until melted and heated through.
Presentation ideas:
Serve the grilled steaks on a platter and spoon the butter sauce over the top. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Suggested side dishes:
- Caesar salad
- Grilled corn on the cob
- Baked sweet potatoes
Troubleshooting advice:
- If the butter sauce is too thick, add a splash of beef broth to thin it out.
- If the steaks are not cooking evenly, move them to a cooler part of the grill to finish cooking.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the steaks are cooked to a safe temperature of 145°F.
Food history:
Grilled Steak de Burgo is a classic Midwestern dish that originated in Des Moines, Iowa in the 1940s. It is named after the restaurant where it was first served, Johnny's Italian Steakhouse.
Flavor profiles:
Savory, buttery, garlicky
Serving suggestions:
Serve Grilled Steak de Burgo with a glass of red wine for a classic steakhouse experience.
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