Denver Steak
Denver steak might just become your new favorite cut. This thick, juicy, and affordable cut from the beef chuck is naturally tender and beautifully marbled, giving you that melt-in-your-mouth texture.
Servings: 4 servings (2 steaks, can serve 2-4)
Equipment
- 1 Cast Iron Skillet
Ingredients
- 2 1-inch thick Denver steaks
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp oil
- 2 tbsp unsalted butter divided (¼ stick)
- 2 cloves garlic smashed
- 3 sprigs fresh thyme
Instructions
- Thirty minutes before cooking, set the steaks out and let them come to room temperature.
- Pat the steaks dry and season liberally with salt and pepper.
- Heat a cast-iron pan over medium-high heat for 5 minutes or until very hot.
- Drizzle the steaks with oil and rub to evenly coat.
- Place the steaks in the pan and sear, undisturbed, for 2 minutes or until a crust forms.
- Flip and repeat with the second side.
- Lower the heat to medium and add in the butter, garlic, and thyme sprigs.
- While cooking and flipping every 1-2 minutes, baste the steaks with melted butter. Cook until your desired temperature has been reached.
- Transfer the steaks to a cutting board to rest for 10 minutes. Slice against the grain and serve with the pan juices on top.
Video
Notes
- Swap fresh thyme with rosemary or sage for a slightly different flavor profile.
- Avocado oil, canola oil, or grapeseed oil all work well due to their high smoke points.
- If you prefer, you can finish the steaks in a 400°F oven after the initial sear instead of basting on the stovetop.
Nutrition
Serving: 1steak | Calories: 335kcal | Carbohydrates: 1g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 641mg | Potassium: 319mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg