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Denver Steak with Garlic Herb Butter Pan Sauce

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Treat yourself to a tender and juicy Denver Steak. This Denver steak cut is pan seared then finished off in the oven with a rich garlic herb butter pan sauce, to highlight the rich beefy flavor.

What Is A Denver Steak

Denver Steak, also referred to a “poor mans ribeye”, is a chuck steak introduced in 2009 after a contest held by the Cattleman’s Beef Board.

Denver cut steaks are the 4th most tender cut of beef, after beef tenderloin, ribeye cap and flat iron. This flavorful cut of beef is as tender as a filet mignon, with more fat marbling. 

Denver Steak in a cast iron pan.

Denver Steak Cut

This cut goes by several names. When shopping, look for any of the following:

  • Denver Cut Steak
  • Bottom Chuck Steak
  • Underblade Steak

Where To Buy

Traditionally, most grocery stores don’t stock Denver steak, however we’ve recently spotted it at a few places as awareness increases. Ask your butcher if he can cut one for you, if you don’t see it out.

There are a few online suppliers we purchase beef from: Snake River Farms and Porter Road. We purchase Beef Plate Ribs from them as well.

Ingredients to make pan seared steak.

How To Cook Denver Steak

Cooking Denver steak is ridiculously easy: Steaks are pan seared over high heat for 2 minutes per side then finished off in the oven with a herb and garlic butter sauce. Pictured above are all the ingredients you’ll need.

Cook Times

Timing varies on the thickness of the steak, however in our experience, most Denver steaks are around 1″ thick. You’ll sear the steaks for 2 minutes, per side before cooking in the oven for 3-6 minutes.

Two pan seared steaks in a cast iron pan.

Temperature

Cook Denver steaks by temperature, not time. Here are the “final doneness temperatures”. The “pull from the oven” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

  • Rare: 125°F – 130°F
  • Medium Rare: 130°F – 140°F
  • Medium: 140°F – 150°F
  • Medium Well: 150°F – 160°F
  • Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F for safety.

Garlic Herb Butter

Prefer to use a herb and garlic compound butter instead of making a garlic herb butter pan sauce? Our smoked pork chop recipe uses the PERFECT compound butter. Just make it an hour before you start grilling the steaks. When the recipe calls for adding the butter, rosemary and garlic to the skillet, just skip it.

Expert Tips

  • Always use a meat thermometer when making grilled meat. You want to cook based on temperature not time. Our go-to digital thermometer is the Thermaworks Dot.
  • Use a high smoke point oil such as grapeseed, avocado or ghee.
  • We have quite a few dry rub recipes. You can utilize any of them, with success, on Denver steak recipes.
  • Remove the steak from the refrigerator for 30-60 minutes before cooking for even cooking.
  • Medium rare to medium will leave you with the juiciest finish, however Denver steaks can be cooked up to medium well and still stay juicy.
  • Allow the steak to rest 5-10 minutes before cutting, to re-distribute the juices.

Grilled beef steaks next to garlic and rosemary.

Prime Rib
Tri Tip Sandwich
Smoked Tri Tip
Brazilian Picanha
Coulotte Steak
Smoked London Broil
Sous Vide Ribeye Steak

Denver Steak With Garlic Herb Butter

Treat yourself to a tender and juicy Denver Steak. This Denver steak cut is pan seared then finished off in the oven with a dreamy garlic and herb butter pan sauce, to highlight the rich beefy flavor.

Prep Time10 mins

Cook Time10 mins

Resting10 mins

Total Time30 mins

Course: Dinner

Cuisine: American

Keyword: Beef Recipes, Steak Recipes

Servings: 2 Steaks

Calories: 611kcal

Cost: $10

  • 2 Denver Steaks
  • Salt, To Taste
  • Black Pepper, To Taste
  • 1 tbsp Oil
  • 2 tbsp Unsalted Butter
  • 4 Cloves Garlic, Crushed
  • 3 Sprigs Fresh Rosemary
  • OPTIONAL: Remove steaks from the refrigerator 30-60 minutes before preparing.

  • Pat the steaks dry with a paper towel and season with salt and black pepper, to taste.

  • Pre-heat the oven to 300°F.

  • Pre-heat a cast iron skillet over high heat for 4-5 minutes. Carefully add the oil (it may splatter). Add the steaks and sear for 2 minutes per side. Remove from heat.

  • Add the butter, garlic and rosemary to the skillet and bake for 3-6 minutes, depending on preferred doneness (depends on the final temperature you’re aiming for – see notes). Remove skillet from oven once the internal temperature reaches 5°F below your desired final temperature.

  • Baste the steaks with the butter sauce and let rest for 5-10 minutes before serving.

Product shot of a cast iron skillet

Cook Times

Timing varies on the thickness of the steak, however in our experience, most Denver steaks are around 1″ thick. You’ll sear the steaks for 2 minutes, per side before cooking in the oven for 3-6 minutes.

Temperature

Cook Denver steaks by temperature, not time. Here are the “final doneness temperatures”. The “pull from the pan” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

  • Rare: 125°F – 130°F
  • Medium Rare: 130°F – 140°F
  • Medium: 140°F – 150°F
  • Medium Well: 150°F – 160°F
  • Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F for safety.

Calories: 611kcal | Carbohydrates: 2g | Protein: 48g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 188mg | Potassium: 801mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 6mg



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