If you're looking for a new cut of steak to try, you have to make my Denver steak recipe. I pan sear the steaks until they are extra tender and juicy with a ton of flavor from the garlic butter. Whether you’re looking to impress someone with a steakhouse meal or just enjoying steak dinner yourself, this recipe won't disappoint!
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My Go-To Juicy Steak Recipe
I first stumbled upon Denver steak while exploring different cuts of meat at my local butcher shop, and since I love steak, I had to give it a try.
I decided to pan sear it and finish the steak in the oven instead of grilling it, and I am so happy with how it turned out. The steaks have a delicious sear that locks in the juices and garlic butter flavor, and I love that it's a super quick and easy cooking method.
I always serve the tender steak with some French fries, mashed potatoes, or a simple potato salad for a meat and potatoes meal!
Ingredients Needed
What I love most about this recipe is how simple it is—minimal ingredients and quick to prepare, yet it tastes like a restaurant-quality meal. Check out what you'll need:
- 2 Denver steaks, 1 inch thick
- Salt and pepper
- ½ teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
How to Cook Denver Steak in 4 Easy Steps
Step 1: Prep the Steaks
Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This step ensures even cooking. Pat the steaks dry with paper towels, then season with salt, pepper, and granulated garlic.
Step 2: Sear the Steaks
Heat a cast-iron or stainless steel pan over medium-high heat. Add olive oil and butter. Once the butter has melted and is slightly foamy, add the steaks to the pan. Sear each side for 3-4 minutes until a golden crust forms.
Step 3: Finish in the Oven
Preheat your oven to 300°F (150°C). Transfer the pan with the seared steaks into the oven and cook for an additional 5 minutes, or until the internal temperature reaches your desired level of doneness.
I cook mine to 125°F for medium-rare steak. Make sure to use a meat thermometer for accuracy.
Step 4: Rest and Serve
Remove the steaks from the oven, cover with foil, and let them rest for 5 minutes to allow the juices to redistribute. Slice and serve with your favorite sides.
Expert Tips for Perfect Steaks
- Preheat the Pan: A hot pan is essential for getting that perfect sear. Make sure your pan is fully heated before adding the steaks. The butter should be fully melted and oil should be sleek.
- Use a Thermometer: For precise doneness, a meat thermometer is your best friend. Denver steaks are best enjoyed medium-rare to medium, so check the temperature of the steaks and shoot for around 120-130°F.
- Resting is Key: Letting the steak rest after cooking ensures the juices stay in the meat, making it more tender and flavorful. So be patient and don't cut immediately into the steak!
How to Store Leftover Steak
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, I like to warm it in a skillet over low heat to retain the juiciness.
Denver Steak Recipe FAQS
What’s the best way to cook Denver steak?
A combination of searing in a hot pan and finishing the Denver steak in the oven is ideal for this cut. It locks in the juices and creates a perfect crust on the outside while keep the meat extra juicy and tender.
Can I use other seasonings?
Absolutely! Feel free to add fresh herbs like rosemary or thyme for extra flavor, or sprinkle a bit of smoked paprika for a hint of smokiness. Or you can use a creole butter seasoning for more buttery flavor!
What sides go well with Denver steak?
Mashed potatoes, sautéed asparagus, garlic bread, or a crisp side salad pair well with this steak. It also goes great with a glass of red wine!
Can I grill Denver steak instead?
Yes! Just follow the same process and cook on a hot grill for about 4 minutes on each side or until the steak reaches your desired doneness.
How can I tell if the steak is done without a thermometer?
A good trick is to make a small cut in the middle and check the color of the steak. The redder the steak is, the more rare it is. If there is little to no pink, the steak is well done.
Other Recipes To Try Next
Denver Steak Recipe (Tender, Juicy, & Perfectly Cooked)
If you're looking for a new cut of steak to try, you have to make my Denver steak recipe. I pan sear the steaks until they are extra tender and juicy with a ton of flavor from the garlic butter. Whether you’re looking to impress someone with a steakhouse meal or just enjoying steak dinner yourself, this recipe won't disappoint!
Ingredients
- 2 denver steaks, 1 inch thick
- Salt and pepper
- ½ teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
1. To prepare perfect steaks, start by taking it out of the refrigerator and placing them on the counter about 30 minutes before cooking. Allowing the steaks to come to room temperature is key to achieving even cooking and maximizing tenderness.
2. When you're ready to start, heat a pan – ideally stainless steel or cast iron – over medium-high heat.
3. Add a small amount of butter along with some olive oil or peanut oil to prevent the butter from burning.
4. Pat the steaks dry with paper towels for a better sear, then season with salt, pepper, and a dash of garlic granules.
5. Place the steaks in the hot pan, searing each side until a nice, golden-brown crust forms.
6. Once both sides are seared, transfer the pan to a preheated oven set at 300°F (150°C) and let the steaks finish cooking for about 5 minutes, depending on your preferred level of doneness. For best results, using a cooking thermometer.
7. Remove the steaks from the oven and cover them loosely with aluminum foil. Allow the steaks to rest for 5 minutes to let the juices redistribute, ensuring maximum flavor and tenderness.
8. Then, slice and enjoy your perfectly cooked steaks!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 728Total Fat: 53gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 230mgSodium: 309mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 58g
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