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Two steaks seared in a cast-iron skillet with rosemary, the same pan method used for Denver steak
Chef Emma

Pan-Seared Denver Steak with Garlic Butter

Denver steaks seared in a very hot cast-iron skillet, basted with garlic-thyme butter, rested and sliced thinly against the grain.
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Prep Time 5 minutes
Cook Time 10 minutes
Tempering and resting 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Denver steaks about 1 1/2 lb / 680 g total, 1 inch thick
  • 1 1/2 tsp Diamond Crystal kosher salt 4.5 g; use 1 tsp Morton kosher
  • 1 tsp coarsely ground black pepper 2 g
  • 1 tbsp avocado or canola oil 15 ml
  • 2 tbsp unsalted butter 28 g
  • 3 cloves garlic smashed
  • 3 sprigs fresh thyme or rosemary
  • flaky salt optional, to finish

Equipment

  • 12-inch cast-iron skillet
  • Tongs
  • Instant-read thermometer

Method
 

  1. Pat the steaks dry and season both sides with salt and pepper. Let them sit at room temperature about 20 minutes (or salt up to 24 hours ahead, uncovered in the fridge).
  2. Heat a cast-iron skillet over medium-high to high heat 3 to 5 minutes. Add the oil and heat until it shimmers and just starts to smoke.
  3. Add the steaks and sear without moving for 3 minutes, until deeply browned.
  4. Flip and cook 2 minutes. Lower the heat to medium, add the butter, garlic and thyme, and baste the steaks with the foaming butter for 1 to 2 minutes.
  5. Check the thickest part with a thermometer. USDA recommends 145°F (63°C) plus a 3-minute rest; for medium-rare (below the USDA recommendation) pull at 125 to 130°F (52 to 54°C).
  6. Rest 5 minutes, then slice thinly (1/4 inch / 6 mm) against the grain. Spoon over the pan butter and sprinkle with flaky salt.

Notes

Calories are an estimate from USDA FoodData Central values for cooked beef chuck underblade steak and part of the basting butter. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.