📝 About This Recipe
Cut from the chuck flap of the shoulder, the Denver steak is a hidden gem known for its exceptional marbling and deep, beefy flavor. This recipe elevates this 'butcher's cut' through a precision sear and a luxurious baste of aromatic butter, resulting in a texture that rivals the tenderness of a New York Strip. It is the perfect choice for those who crave a sophisticated steakhouse experience with a modern, artisanal twist.
🥗 Ingredients
The Steaks
- 2 pieces Denver Steaks (8-10 oz each, cut 1-inch thick, at room temperature)
- 1.5 teaspoons Kosher Salt (or to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or other high-smoke point oil)
The Butter Baste
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (smashed and peeled)
- 4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 1 small Shallot (thinly sliced into rings)
Finishing Touches
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
- 1 tablespoon Flat Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the Denver steaks from the refrigerator 45 minutes before cooking to allow them to reach room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust, so ensure the surface is bone-dry.
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3
Generously season the steaks on all sides, including the edges, with the kosher salt and freshly cracked black pepper.
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4
Place a heavy-bottomed cast iron skillet over medium-high heat. Allow the pan to heat until it is wisps of smoke just begin to rise from the surface.
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5
Add the grapeseed oil to the pan and swirl to coat. Carefully lay the steaks into the skillet, laying them away from you to avoid oil splatter.
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6
Sear the steaks without moving them for 3-4 minutes. You are looking for a deep, mahogany-brown crust to form.
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7
Flip the steaks using tongs. Immediately add the butter, smashed garlic cloves, thyme sprigs, rosemary, and sliced shallots to the pan.
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8
As the butter melts and begins to foam, tilt the skillet slightly so the butter pools at the bottom with the aromatics.
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9
Use a large spoon to continuously baste the steaks with the hot, flavored butter for the remaining 3-4 minutes of cooking.
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10
Check the internal temperature with an instant-read thermometer. For medium-rare, pull the steaks when they hit 130°F (54°C).
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11
Transfer the steaks to a warm plate or cutting board. Pour the remaining butter and aromatics from the pan over the meat.
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12
Let the steaks rest for at least 8-10 minutes. This allows the juices to redistribute, ensuring a moist and tender bite.
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13
Slice the steak against the grain into 1/2-inch thick strips to maximize tenderness.
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14
Garnish with a sprinkle of flaky Maldon salt and fresh parsley before serving immediately.
💡 Chef's Tips
Always slice against the grain; Denver steaks have long muscle fibers that can be chewy if cut incorrectly. Don't crowd the pan; if cooking more than two steaks, use two skillets or work in batches to maintain high heat. Use a cast iron skillet if possible, as it retains heat better than stainless steel for a superior crust. If the butter begins to smell burnt or turns too dark, lower the heat slightly during the basting process. Invest in an instant-read thermometer; it is the only foolproof way to ensure your steak is cooked to your preferred doneness.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Malbec to complement the rich marbling. Serve alongside garlic mashed potatoes or crispy duck-fat roasted fingerling potatoes. A side of charred broccolini with lemon zest and chili flakes provides a bright contrast to the rich beef. A classic wedge salad with blue cheese dressing and crispy bacon makes for a perfect steakhouse-style meal. Top with a spoonful of chimichurri sauce if you prefer a zesty, herbaceous finish over butter.