Steak de Burgo

By Andy Cooks · 30 min

Ingredients

Instructions

1. Pat the beef dry and season the steaks well with salt.
2. Heat the tallow in a heavy-based frying pan over medium-high heat.
3. Put the steaks into the hot tallow and place a protein press on top. Turn them every 45 seconds, 4 times, to sear the outside.
4. Remove the press and keep cooking, flipping every 45 seconds, until the internal temperature reaches 46°C–52°C (5–6°C below your desired medium rare).
5. Add 20g of the butter, the thyme and 3 crushed garlic cloves to the pan. Once the butter foams, baste the steaks until they reach the desired temperature.
6. Move the steaks to a tray to rest.
7. Lower the heat to medium and discard the garlic and thyme from the pan.
8. Finely chop the remaining garlic, add it with the oregano and sauté, stirring often, for 30 seconds.
9. Deglaze the pan with the wine and cook for 30 seconds until reduced by half.
10. Turn off the heat and whisk in the remaining butter until the sauce comes together. Season to taste, then stir in the torn basil.
11. Slice the steaks and pour the sauce generously over them.

Summarized from Andy Cooks's video. Watch it for the details.

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