Indulge in the rich flavors of Denver steak with this simple pan-seared recipe. 🔥🥩 Searing to perfection locks in the juices, while a touch of seasoning brings out the robust taste. In just a few steps, you’ll have a mouthwatering steak that’s the centerpiece of a memorable meal. This is the perfect cut for serious steak lovers.
Get ready to savor the ultimate meat experience with Denver steaks. From the sizzle to the succulent bite, this cut combines tenderness and marbling that delights meat enthusiasts. The Denver steak may be our favorite powerhouse cut for its rich beefy flavor, good amount of marbling, and price. It’s not stocked on the shelves of most markets, but once you bite into this juicy steak, you’ll think it should be.
Ingredients
- â–¢ 2 lbs Denver Steak
- â–¢ 1 tbsp Kosher Salt
- â–¢ 2 tbsp Olive oil or your favorite neutral cooking oil
- â–¢ 2 tbsp butter
- â–¢ 3 Garlic cloves smashed
- â–¢ 3 sprigs fresh Rosemary and thyme
- â–¢ Freshly ground black pepper
Instructions
Prep the steak
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Pat the steaks dry and season them on all sides with salt.
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Allow steaks to sit in the fridge for up to 8 hours at room temperature for 30 minutes.
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When ready to cook the steaks, rub them with oil and lightly season them with salt again.
Pan sear the steak
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When ready to cook, preheat a large cast iron skillet over medium high heat until it’s just starting to smoke.
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Place the steaks in the skillet and sear for 2 to 3 minutes, letting a good crust form.
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Then, using tongs, flip the steaks and add the butter, garlic, and herbs to the pan.
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Using a spoon, carefully ladel the melted butter over the steaks to bath them in flavor as they continue to cook.
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Cook the steaks to your preferred doneness, 3 to 5 minutes longer, using an instant-read thermomter for the most accurate results.
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Depending on the thickness of your steak, you may need to finish the steaks in a preheated oven. See the notes below.
Rest and Serve
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Carefully transfer the steaks to a cutting board and tent with foil.
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Rest steaks for 5 minutes before slicing against the grain and serving.
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Garnish with a pinch of freshly minced herbs and ground black pepper to serve.
