Pan-Seared Denver Steak (Medium Rare)

Denver steak cooked in a cast iron Staub skillet

Pan-Seared Denver Steak (Medium Rare)

Denver steak pan-seared in a hot skillet with butter, garlic, and thyme until juicy and medium rare. A simple, protein-forward dinner ready in under 15 minutes.

Prep Time5

Cook Time6

resting time5

Course: dinner

Cuisine: American

Keyword: denver steak, how to cook denver steak, medium rare steak, pan seared denver steak

Servings:

Ingredients

2 Denver steaks about 8 oz / 225 g each, 1–1½ inches thick
1 tsp kosher salt or to taste
½ tsp freshly ground black pepper
1 tbsp neutral oil vegetable, avocado, or grapeseed
1 tbsp unsalted butter
2 garlic cloves smashed
2 –3 sprigs fresh thyme
Optional:
Flaky sea salt for finishing

US Customary - Metric

Instructions

Bring to room temperature
Remove the steaks from the refrigerator 20–30 minutes before cooking.
Season
Pat dry with paper towels. Season both sides generously with salt and black pepper.
Sear
Heat a heavy skillet (cast iron preferred) over medium-high heat.
Add oil. Once hot, add the steaks.
Cook for about 3 minutes per side, without moving, until a deep golden crust forms.
Butter baste
Reduce heat slightly. Add butter, garlic, and thyme.
Tilt the pan and spoon the melted butter over the steaks for 30–60 seconds.
Check temperature
For medium rare, internal temperature should reach 130–135°F (54–57°C) before resting.
Rest
Transfer steaks to a plate and rest for 5 minutes.
Slice & serve
Slice against the grain. Finish with flaky salt if desired.

Notes

Always slice against the grain for maximum tenderness.

Denver steak is best cooked to medium rare or medium. Overcooking can make it firm.

If your steak is thinner than 1 inch, reduce cooking time by 30–60 seconds per side.

You can finish in a 350°F (180°C) oven for 3–5 minutes if needed, but pan-searing alone is usually sufficient for 1-inch steaks.

Nutrition