Denver steak might just become your new favorite cut. This thick, juicy, and affordable cut from the beef chuck is naturally tender and beautifully marbled, giving you that melt-in-your-mouth texture. With a simple seasoning and a quick pan sear in a hot cast-iron skillet, this steak cooks up with a perfect crust and rich, beefy flavor in minutes.
Pin this recipe for later!
Pin ItWe love steak in this house, but buying a cut for a family of four each week can get pricey. When I discovered Denver steak, I was pleasantly surprised by the price tag and the tender bite they cooked up. All it takes is a generous sprinkle of salt and pepper, a hot cast-iron pan, and a little butter, garlic, and fresh thyme for basting. The quick sear builds a beautiful crust while the butter keeps the meat rich and juicy. It feels like a steakhouse dinner without the steakhouse cost. If you try this cut, I’d love to hear what sides you serve it with in the comments.
Tips for Beginners
- Bring steaks to room temperature before cooking. Let them sit out for about 30 minutes so the center isn’t cold. This helps the steak cook evenly from edge to middle instead of overcooking the outside.
- Ask your butcher for Denver steaks cut from the chuck. They come from the serratus ventralis muscle and aren’t always pre-cut or labeled. Most butchers are happy to portion them into 1-inch steaks if you ask. Alternatively, you can source them online.
- Rest, then slice against the grain. Let the steaks rest for 10 minutes after cooking so the juices settle back into the meat. When ready to serve, look for the muscle fibers and slice across them for the most tender bite.
- Preheat your pan until it’s very hot. Give your cast-iron at least 5 minutes over medium-high heat. A properly heated pan is what creates that deep brown crust instead of a gray exterior.
- Leave space between the steaks. If the pan is crowded, the steaks release steam and won’t sear properly. Cook in batches if needed so each steak has room to develop a crust.
- Use an instant-read thermometer for perfect doneness. Insert it into the thickest part of the steak and pull it from the pan at 120°F for rare, 130°F for medium-rare, and 135°F for medium. The temperature will continue to rise a few degrees as the steak rests.
Denver Steak
Equipment
-
1 Cast Iron Skillet
Ingredients
- 2 1-inch thick Denver steaks
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp oil
- 2 tbsp unsalted butter divided (¼ stick)
- 2 cloves garlic smashed
- 3 sprigs fresh thyme
Instructions
-
Thirty minutes before cooking, set the steaks out and let them come to room temperature.
-
Pat the steaks dry and season liberally with salt and pepper.
-
Heat a cast-iron pan over medium-high heat for 5 minutes or until very hot.
-
Drizzle the steaks with oil and rub to evenly coat.
-
Place the steaks in the pan and sear, undisturbed, for 2 minutes or until a crust forms.
-
Flip and repeat with the second side.
-
Lower the heat to medium and add in the butter, garlic, and thyme sprigs.
-
While cooking and flipping every 1-2 minutes, baste the steaks with melted butter. Cook until your desired temperature has been reached.
-
Transfer the steaks to a cutting board to rest for 10 minutes. Slice against the grain and serve with the pan juices on top.
Video
Notes
- Swap fresh thyme with rosemary or sage for a slightly different flavor profile.
- Avocado oil, canola oil, or grapeseed oil all work well due to their high smoke points.
- If you prefer, you can finish the steaks in a 400°F oven after the initial sear instead of basting on the stovetop.
Nutrition
How to Make Denver Steak Step by Step
Gather all the ingredients together.
Bring the steaks to room temperature: Remove 2 (1-inch thick) Denver steaks from the refrigerator 30 minutes before cooking so they can come to room temperature. This helps them cook evenly from edge to center.
Dry and season the steaks: Pat the steaks very dry with paper towels, then season both sides evenly with 1 tsp kosher salt and ½ tsp black pepper. The surface should feel dry, not damp, which helps form a better crust.
Preheat the cast-iron: Place a cast-iron skillet over medium-high heat and let it preheat for about 5 minutes, until the pan is very hot and just beginning to lightly smoke.
Oil the steaks: Drizzle the steaks with 1½ tbsp oil and rub it over all sides so they are lightly coated but not dripping.
Sear the first side: Carefully place the steaks into the hot pan and sear, undisturbed, for about 2 minutes. You’re looking for a deep brown crust to form and the steak to release easily from the pan.
Sear the second side: Flip the steaks and sear the second side for another 2 minutes until a similar crust forms.
Add butter and aromatics: Reduce the heat to medium and add 1 tbsp of the butter, 2 smashed garlic cloves, and 3 sprigs of fresh thyme to the pan. As the butter melts and begins to foam, tilt the pan slightly and spoon the butter over the steaks.
Baste and finish: Continue cooking, flipping the steaks every 1 to 2 minutes, and basting with the foaming butter. The butter should stay bubbly but not burn. Cook until the steaks reach your desired internal temperature.
Rest the cooked steaks: Transfer the steaks to a cutting board and top with the remaining 1 tbsp butter. Let them rest for 10 minutes so the juices redistribute.
Slice and serve: Slice the steaks against the grain into thick strips and spoon the garlicky pan juices over the top before serving.
How to Store and Reheat
Store leftover Denver steak in an airtight container in the refrigerator for up to 4 days. For best results, keep the slices whole rather than cutting to help retain moisture.
To reheat, warm gently in a skillet over low heat with a little butter or oil just until heated through so it doesn’t overcook. You can also freeze the cooked steak tightly wrapped in plastic wrap and placed in a freezer bag for up to 2 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
When I make Denver steak, I like to lean into classic steakhouse-style sides that let the beef shine. Smashed potatoes are perfect, or roasted honeynut squash for a sweeter side. And I usually toss together a simple arugula salad for something fresh and peppery. If I want to dress it up a bit, I’ll spoon chimichurri or a quick red wine reduction over the top. Sometimes I go full comfort mode and serve it with cowboy butter and a side of cowboy beans for a hearty, satisfying dinner.
More Easy Beef & Steak Recipes
The post Denver Steak appeared first on The Cookie Rookie®.
0 Commentaires