This specialized has to do with as local as you can get. The recipe’s name and origin are shrouded in mystery, in main Iowa it’s a traditional steak dish topped with butter, Italian herbs, and garlic. The version featured here uses fresh herbs for extra flavor.
Components: 4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick),1/ 4 cup chopped fresh basil,6 big garlic cloves, very finely sliced,1/ 4 cup chopped fresh oregano,1/ 2 cup (1 stick) unsalted butter
Guidelines: Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature., Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to wanted doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm., Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.