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The Ultimate Denver Steak Recipe: Tender, Flavorful, and Budget-Friendly Perfection

Sliced medium-rare Denver steak served with fresh asparagus and cherry tomatoes on a white plate
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Have you ever stumbled upon a culinary secret that felt too good to keep to yourself? A hidden gem that delivers exceptional quality without the premium price tag? Prepare to meet the Denver steak – a cut of beef that’s rapidly gaining a well-deserved reputation among chefs and home cooks alike for ……

Ingredients

Scale
  • 2 (8-10 ounce) Denver steaks, about 1 to 1.5 inches thick
  • 1 tablespoon kosher salt (or to taste)
  • 1 teaspoon freshly cracked black pepper (or to taste)
  • Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • 1–2 tablespoons high smoke point oil (e.g., avocado, grapeseed, canola oil)
  • Optional for basting: 2 tablespoons unsalted butter, 2 cloves smashed garlic, 1 sprig fresh thyme or rosemary

    For Simple All-Purpose Marinade (Optional):

    • 1/4 cup olive oil
    • 2 tablespoons soy sauce
    • 1 tablespoon Worcestershire sauce
    • 2 cloves minced garlic
    • 1 teaspoon dried thyme (or 1 tablespoon fresh)
    • 1/2 teaspoon black pepper

Instructions

  1. Prepare Steaks: Remove steaks from the refrigerator 30-60 minutes before cooking to allow them to come to room temperature. Pat steaks thoroughly dry with paper towels.
  2. Marinate (Optional): If marinating, whisk together all marinade ingredients. Place steaks in a resealable bag or shallow dish with the marinade. Marinate in the refrigerator for 30 minutes to 2 hours. Before cooking, remove steaks from marinade and pat very dry with paper towels (discard leftover marinade).
  3. Season Steaks: Generously season all sides of the Denver steaks with kosher salt, black pepper, and optional garlic/onion powder.
  4. Preheat Skillet: Place the skillet over high heat and allow it to get very hot (about 5-7 minutes, or until a drop of water evaporates instantly).
  5. Sear Steaks: Add the oil to the hot skillet. Carefully place the seasoned steaks in the skillet. Do not overcrowd. Sear for 2-4 minutes per side, or until a deep brown crust forms. For a 1-inch thick steak, aim for:
    • Rare: 2-3 minutes per side (125-130°F internal temp)
    • Medium-Rare: 3-4 minutes per side (130-135°F internal temp)
    • Medium: 4-5 minutes per side (135-140°F internal temp)
  6. Baste (Optional): During the last minute or two of cooking, reduce heat to medium. Add butter, smashed garlic cloves, and herb sprig to the pan. Tilt the pan and use a spoon to baste the steaks with the melted aromatic butter.
  7. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the steak to confirm your desired internal temperature. Remember to remove steaks about 5°F below your target temperature.
  8. Rest Steaks: Transfer the cooked steaks to a clean cutting board. Tent loosely with aluminum foil and let them rest for 7-10 minutes. This is crucial for juicy, tender steak.
  9. Slice and Serve: After resting, slice the Denver steak thinly against the grain. Serve immediately with your favorite sides and sauces.

Notes

  • Cooking times are estimates and will vary based on steak thickness, skillet temperature, and your stove.
  • Always use a meat thermometer for the most accurate results.
  • Ensure good ventilation when searing at high heat, as it can produce smoke.

Nutrition

Find it online: https://amigorecipes.com/denver-steak-recipe/