Denver Steak Recipe

Sliced Denver cut steak on a plate with broccoli and baby potatoes.

5 from 1 vote

Are you looking for a steak that's full of flavor, cooks up juicy, but won't break the bank? This Denver steak recipe is for a super-flavorful steak that's cooked to medium-rare perfection.

Prep Time5

Cook Time20

Marinating Time1

Total Time1 25

Servings:

Calories: 483kcal

Author: Karin and Ken

Ingredients

4 Denver cut steaks 1 ½” thick each
2 teaspoon sea salt
2 teaspoon fresh cracked black pepper
1 tablespoon avocado oil or high smoke point oil
¼ cup salted butter
8 garlic cloves crushed
5 fresh rosemary sprigs

Instructions

Season both sides of the steak with salt and pepper. Let steak come to room temperature after seasoning. (about 1 hour) The salt will pull the moisture to the outside of the steak as the salt and pepper seeps in to season both inside and outside of the steak- this also tenderizes the steak and provides a more tender and juicy bite. Cooking the steak once it comes to room temperature will also cook it more evenly.
Heat a cast iron skillet over high heat. Preheat the oven to 350 degrees.
Add oil to the skillet. Next, add steak and sear for 5 minutes per side. Do not overcrowd the skillet, work in batches if need be. Do not press on the steak as it cooks or move it until it is time to flip.
Place seared steaks in a baking pan with a lip. Add a couple crushed garlic cloves, 1 tablespoon slice of butter, and a rosemary sprig atop each steak.
Place into the oven and bake for 5-10 minutes depending on preferred doneness of the steak. 5 minutes gave us perfect medium rare, but cooking time may vary so it is best to use a meat thermometer to determine how long the steak should finish in the oven.
Remove steak once it is 5 degrees below your desired temp and place steak onto a wooden cutting board. Keep the garlic and rosemary on the steak. Pour the melted butter over each steak from the pan and tent with foil.
Let steak rest for 7 minutes. The steak will finish cooking as it rests and the internal temperature will come up about 5-7 degrees.
Slice against the grain and serve. Enjoy!

Notes

Remove the steak from the oven once it is 5 degrees below your desired temperature and place the steak onto a wooden cutting board (keep the garlic and rosemary over the steak) to rest. It will continue to cook a bit as it rests.

Allow steak to rest for 7-10 minutes before slicing to give the juices time to redistribute inside the steak.

Slice your steak across the grain to cut through fibers and make them shorter making your meat even more tender, flavorful, and easier to chew.

Cooking time varies so it is best to use a meat thermometer to determine how long the steak needs to finish in the oven.

If using a meat thermometer, leave it in the meat. Pulling it out will cause the juices to run out of the meat and the end result will be dry and tough.

Nutrition