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Medium rare Denver steak topped with herbs, served with roasted baby potatoes and sautéed green beans

How to Cook Denver Steak

Denver Steak one of the best choices for an easy yet satisfying dinner. Cut from the chuck section, this steak offers impressive marbling and a rich, beefy bite that rivals more expensive cuts.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 denver steak cut portions 10 ounces each
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper 
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter 
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme

Equipment

  • Cast iron skillet or heavy stainless steel pan cast iron preferred for best crust
  • Tongs
  • Instant-read meat thermometer
  • Cutting board
  • Sharp knife
  • Small bowl for seasoning
  • Aluminum foil for resting

Method
 

  1. Remove denver steak portions from refrigerator 30 minutes before cooking so they reach room temperature.
    Pat steaks dry with paper towels to help create a good crust.
    Raw Denver steaks resting on paper towels to remove surface moisture before cooking
  2. Combine salt, pepper, and garlic powder in a small bowl. Season both sides evenly.
    Heat cast iron skillet over medium high heat for about 2 minutes. Add olive oil and allow it to shimmer.
    Salt being sprinkled into a bowl with pepper, garlic powder, and dried herbs for steak seasoning
  3. Place steaks in hot skillet. Cook 3 to 4 minutes without moving them to build a golden brown crust.
    Flip steaks using tongs. Add butter, smashed garlic, and thyme to pan.
    Seasoned Denver steaks sizzling in a hot cast-iron skillet with a browned crust forming
  4. Tilt pan slightly and spoon melted butter over steaks continuously for 2 to 3 minutes.
    Check internal temperature. Aim for 130°F for medium rare or 140°F for medium.
    Denver steaks searing in a cast-iron skillet while melted butter is spooned over the top
  5. Transfer steaks to cutting board and loosely cover with foil. Rest for 5 to 10 minutes to retain juices.
    Slice against the grain and enjoy your perfectly cooked denver steak recipe.
    Juicy medium-rare Denver steak sliced on a wooden board with a caramelized crust

Video

Notes

Cooking Tips

Choose steaks with visible marbling for better flavor and tenderness. Thin streaks of fat melt during cooking and keep denver steak juicy and flavorful. Look for even marbling across the surface.
Avoid overcrowding the pan so the crust forms properly. Too many steaks lower the heat and cause steaming instead of searing. Cook in batches if needed to maintain a strong golden crust.
Use a thermometer instead of guessing doneness. Insert it into the thickest part and aim for 130°F for medium rare or 140°F for medium.
Temperature will rise slightly while resting, which is key when learning how to cook denver steak correctly.
Let meat rest before slicing to keep juices inside. Rest 5 to 10 minutes under loose foil so moisture redistributes throughout the steak, improving the texture.