clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Denver Steak Recipe [Perfect Cook]

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that is both inexpensive and simple to prepare!


  • 1 1/2 pounds denver cut steakat least 1 inch thick (see note)
  • 2 tablespoons canola oilsee note
  • 1 teaspoon coarse saltor to taste
  • 1 teaspoon black pepperfreshly ground, or to taste
  • 4 cloves garlic
  • fresh rosemaryoptional


  1. Remove the steaks from the refrigerator 30-60 minutes before cooking time for more uniform cooking.
  2. Preheat the oven to 425°F and place the oven rack in the center.
  3. Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.) Use oven mitts!
  4. To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels. Then, rub 1 tablespoon of the oil on all sides before seasoning both sides with salt and pepper.
  5. Swirl the remaining 1 tablespoon oil into the hot pan to coat. Place the steak in the pan with kitchen tongs, laying it away from you to avoid splatter.
  6. For 2 minutes, sear the first side. Sear the other side of the steaks for 2 minutes. Optionally, sear the edges of the steaks by holding them vertically and pressing them against the pan until brown.
  7. To the pan, add the garlic cloves and rosemary. Transfer the pan to the oven and spoon the juices over the meat.
  8. Bake for 2-3 minutes before using an instant-read thermometer to check doneness: medium-rare is 130°F, and medium is 140°F (see recipe notes for other donenesses). If the steaks aren’t done yet, flip them and cook for a few minutes longer.
  9. Transfer the steaks to a plate or a cutting board. Cover with aluminum foil and set aside for 5 minutes to allow the juices to return to the meat.
  10. To serve, cut the steaks crosswise against the grain.


Meat: Denver steaks at least 1 inch (2.5cm) thick are juicier and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.

Oil: Any high-temperature oil will do, such as canola oil, sunflower oil, or refined olive oil (avoid extra virgin olive oil, which will smoke).

Doneness is defined as 120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well, and 160°F/71°C for well-done.

  • Category: Beef
  • Method: Steak
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 340kcal
  • Sugar: 1g
  • Sodium: 701mg
  • Fat: 21g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 112mg

Keywords: Denver cut steak, denver steak recipe, steak recipe, denver steak, denver beef steak

error: Alert: Content is protected !!