Instructions
Step 1: Season the Steak
1
Season generously — pat steaks dry, season all surfaces with salt and pepper at least 30 minutes before cooking (or up to overnight uncovered in the fridge).
Step 2: Sear the Steak
2
Heat oil in a cast-iron skillet over high heat until just smoking. Sear steaks 3-4 minutes per side without moving.
3
Add 2 tbsp butter to the pan during the final minute of searing. Tilt the pan and spoon the foaming butter over the steaks repeatedly.
Step 3: Rest the Steak
4
Remove to a wire rack and tent loosely with foil for 5-7 minutes. Resting allows the protein-bound moisture redistributed during cooking to reabsorb — slicing too early loses up to 40% of internal juices onto the cutting board.
Step 4: Build the De Burgo Sauce
5
Reduce heat to medium. Add remaining butter to the same pan. When foaming, add sliced garlic. Cook 60-90 seconds until golden.
6
Add white wine, scrape up all fond, add oregano. Simmer 2 minutes.
Step 5: Finish with Basil
7
Remove pan from heat. Tear basil leaves directly into the sauce. The residual heat blooms the essential oils without destroying their volatile aromatic compounds, which evaporate quickly above 180°F/82°C.
Step 6: Plate and Serve
8
Place rested steaks on warm plates, spoon the fragrant, golden-brown sauce generously over each steak. Serve immediately.
