Perfectly Seared Denver Steak
Tender, flavorful, and affordable, Denver steak is a hidden gem in the beef world. Learn how to cook it to juicy, mouthwatering perfection with this easy, pro-level recipe.
Ingredients
- 2 Denver steaks (6–8 oz each)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil or avocado oil
- 2 cloves garlic smashed
- 1 sprig rosemary or thyme optional
- 1 tablespoon butter optional for basting
Instructions
- Let the steaks rest at room temperature for 20–30 minutes before cooking.
- Pat steaks dry with paper towels and season generously with kosher salt and black pepper on both sides.
- Heat a cast iron skillet or grill to high heat. Add oil and let it shimmer.
- Place steaks in the pan and sear for 3–4 minutes per side for medium-rare. Do not move them while they sear.
- Optional: Add butter, smashed garlic, and herbs to the pan. Baste the steaks with the melted butter for added flavor.
- Transfer steaks to a plate and let rest for 5–10 minutes before slicing.
- Slice thinly against the grain and serve immediately.
Notes
Serve with chimichurri, garlic butter, or creamy horseradish sauce. Great over mashed potatoes, in tacos, or on sandwiches. Store leftovers in an airtight container for up to 3 days, and reheat gently in a skillet with broth or butter. You can freeze raw or slightly undercooked steaks for up to 6 months.