Denver Steak With Garlic Herb Butter

Two Denver Steaks on a blue dinner plate.

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.

Course Dinner

Cuisine American

Keyword Beef Recipes, Steak Recipes

Prep Time 10

Cook Time 10

Resting 10

Total Time 30

Servings Steaks

Calories 611kcal

Author Darcey Olson

Cost $10

Equipment

Cast Iron Skillet

Ingredients

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

Instructions

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.

Notes

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.

Nutrition