Steak de Burgo

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Quick Bite

Steak de Burgo is a Des Moines steakhouse classic: tender steak topped with garlic, herbs, butter, and sometimes cream or wine. It is rich, aromatic, and exactly what happens when Iowa decides steak needs a little Italian swagger.

History

Steak de Burgo is strongly associated with Des Moines, where it became a local steakhouse specialty in the mid-20th century. Its exact origin is debated, but older Des Moines restaurants such as Johnny & Kay’s and Vic’s Tally Ho are often part of the conversation.

The dish usually features beef tenderloin or filet medallions cooked to order and topped with a garlicky herb sauce. Some versions use butter, garlic, basil, and oregano. Others lean creamy, with wine or cream folded into the pan sauce. Des Moines diners tend to have strong opinions about which version is “real.”

Part of Steak de Burgo’s charm is that it sounds European but behaves like a Midwest steak dinner. It takes good beef and gives it a fragrant, buttery finish without burying the meat completely.

Today, Steak de Burgo remains a Des Moines-area signature. It is the kind of dish you find in old-school supper clubs, Italian-American restaurants, and steakhouses where garlic butter is considered a love language.

Fun Facts

• Des Moines locals argue over whether the best version is butter-based or cream-based.
• The name’s origin is uncertain, which only makes the dish more mysterious.
• Steak de Burgo is often made with filet or beef tenderloin medallions.

Where to Try

Latin King Des Moines, Iowa
A long-running Des Moines Italian restaurant frequently praised for Steak de Burgo.

Skip’s Des Moines, Iowa
Their menu lists Steak de Burgo with beef medallions, mushrooms, and de Burgo butter.

Irina’s Steak & Seafood Des Moines area, Iowa
A steakhouse known for offering Steak de Burgo among its fine-dining steak options.

Recipe

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Steak de Burgo Servings: 4 Prep: 10 minutes Cook: 15 minutes Difficulty: Medium Style: Iowa / Des Moines Steakhouse

Ingredients

For the steak

• 4 beef tenderloin steaks or filet medallions
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

For the de Burgo sauce

• 6 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon dried basil or 1 tablespoon fresh basil
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• ¼ cup dry white wine, optional
• 2 tablespoons heavy cream, optional
• 1 tablespoon chopped parsley

Instructions

1. Season the steaks: Pat the steaks dry and season with salt and pepper.
2. Heat the skillet: Heat olive oil in a skillet over medium-high heat.
3. Sear: Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
4. Rest: Remove steaks to a plate and tent loosely with foil.
5. Start the sauce: Reduce heat to medium. Add butter to the skillet.
6. Add herbs and garlic: Stir in garlic, basil, and oregano. Cook for 30–60 seconds, just until fragrant.
7. Deglaze: Add white wine if using and scrape up any browned bits. Simmer briefly.
8. Make it creamy: Stir in cream if using for a richer sauce.
9. Finish steaks: Return steaks to the pan and spoon the sauce over them.
10. Serve: Sprinkle with parsley and serve immediately.

Traditional note: To make it more traditional, use beef tenderloin or filet medallions and a garlic-herb butter sauce. For a Des Moines steakhouse variation, add a splash of wine or cream, but do not lose the garlic.

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