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This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that is both inexpensive and simple to prepare!
Ingredients
Scale
- 1 1/2 pounds denver cut steak, at least 1 inch thick (see note)
- 2 tablespoons canola oil, see note
- 1 teaspoon coarse salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 4 cloves garlic
- fresh rosemary, optional
Instructions
- Remove the steaks from the refrigerator 30-60 minutes before cooking time for more uniform cooking.
- Preheat the oven to 425°F and place the oven rack in the center.
- 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!
- 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.
- 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.
- 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.
- To the pan, add the garlic cloves and rosemary. Transfer the pan to the oven and spoon the juices over the meat.
- 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.
- 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.
- To serve, cut the steaks crosswise against the grain.
Notes
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
Nutrition
- 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