Steak de Burgo is a steak dish and a regional specialty in the Midwest, specifically Des Moines, Iowa. This traditional dish was originally made famous by Johnny and Kay's Restaurant. The dish usually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients.[1][2][3][4]
^Howe, Olivia Gonzalez (January 31, 2006). "Jesse's Embers: Steak de Burgo Recipe"[permanent dead link], Des Moines Register. Retrieved January 3, 2016.
^Fales, Andy (February 27, 2013). "Signature Dish: Des Moines' Iconic Steak", WHO TV. Retrieved January 3, 2016.
^Duncan, Jim (July 30, 2009). "Dining Icons: Des Moines' Tourism Niche", Cityview Online. Retrieved January 3, 2016.
^"Steak De Burgo" Archived 2011-07-25 at the Wayback Machine, Iowa Beef Industry Council. Retrieved January 3, 2016.
SteakdeBurgo is a steak dish and a regional specialty in the Midwest, specifically Des Moines, Iowa. This traditional dish was originally made famous...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...
flank steak. Argentina, Uruguay call flank steak churrasquito de vacío or bife de vacío. In Spain and Cuba, it is known as filete de falda. Flank steak is...
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries...
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the...
while rib steak is called côte de bœuf (literally: "beef rib"). In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known...
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...
The strip steak (sirloin steak in Britain, South Africa and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...
Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut...
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of...
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...
Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak...
redirect targets SteakdeBurgo – Beef dish from the Midwestern United States Steak Diane – Dish of steak with sauce Steak frites – Dish of steak paired with...
various names across the rest of Europe, e.g. filet de bœuf in French and filet pur in Belgium, "fillet steak" in the UK, Filetsteak in German, solomillo in...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch)...
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from...
beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles...
blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. The steaks are cross-cut...
Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings...
Pepper steak (Chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked...
A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses...
Burgo, deBurgo, del Burgo or El Burgo may refer to: House of Burgh (Latin: deBurgo), an Anglo-Norman and Hiberno-Norman dynasty founded in 1193 De Burgo...
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire...
temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations,...
into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as...