Steak de Burgo

Directions

Prep and cook the beef

1. Pat dry your beef and season steaks well with salt.

2. Heat tallow in a heavy based frying pan over medium-high heat.
3. Place steaks carefully into your pan with the hot tallow and place a protein press on top. Turn steaks every 45 seconds, 4 times, to sear the outside of the fillets.
4. Remove protein press and continue to cook, flipping every 45 seconds until you reach your desired internal temperature of 5-6°C below medium rare (46°C - 52°C).
5. Add 20g of the butter, thyme and 3 crushed garlic cloves to the pan. Once the butter starts to foam, begin basting until your steaks reach the desired temperature.
6. Transfer to a tray to rest.

Make the sauce

1. Reduce the heat to medium and discard the garlic and thyme from the pan.

2. Finely chop the remaining garlic, then add to the pan with the oregano and saute, moving frequently, for 30 seconds.
3. Deglaze pan with wine and cook for 30 seconds to reduce by half.
4. Turn the heat off and add the remaining butter, mix continuously until the sauce comes together. Check for seasoning, then add the torn basil.

Finish and serve

1. Slice steaks to serve, then pour over a generous amount of sauce, with a side salad or steamed greens and crispy potatoes or mash.