Denver Steak
This Denver steak recipe delivers a rich, beefy steak that’s incredibly tender when cooked right. Pan-seared in a hot skillet and finished with garlic butter, it’s an easy, steakhouse-quality dinner made at home.
Servings: 2 people
Cost: 10
Ingredients
- 1 large Denver steak about 1–1¼ pounds, or 2 smaller Denver steaks
- 1 tablespoon beef tallow
- Salt and freshly cracked black pepper to taste
- 2 tablespoons butter for basting
- 1 –2 tablespoons butter for serving
- Chopped chives or cilantro for garnish
Instructions
- Remove the Denver steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Pat dry with paper towels and season generously on both sides with salt and pepper.
- Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add the tallow and let it melt and shimmer.
- Place the steak in the pan and sear undisturbed for 3–4 minutes, until a deep golden-brown crust forms. Flip and cook another 3–4 minutes.
- Reduce heat to medium. Add the butter to the pan and baste the steak continuously for 1–2 minutes, spooning the melted butter over the top.
- Check the internal temperature and cook to your desired doneness (see temperatures below).
- Remove the steak from the pan and let it rest for 5 minutes. Top with butter for serving and finish with chopped chives or cilantro.
- Slice against the grain and serve immediately.
Video
Notes
- Best cooking method: A hot cast iron skillet or grill works best to create a deep crust while keeping the inside juicy.
- Don’t overcook: Denver steak is best enjoyed medium-rare to medium. Cooking past this can make the steak firmer and less juicy.
- Rest before slicing: Let the steak rest for at least 5 minutes after cooking so the juices redistribute evenly.
- Slice against the grain: Always cut Denver steak against the grain to ensure maximum tenderness.
- Butter matters: Basting with butter at the end of cooking adds richness without burning, while a final pat of butter boosts flavor just before serving.
Nutrition
Calories: 590kcal | Carbohydrates: 0.01g | Protein: 43g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 184mg | Sodium: 244mg | Potassium: 779mg | Sugar: 0.01g | Vitamin A: 384IU | Calcium: 35mg | Iron: 5mg
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