Perfectly Seared Denver Steak with Garlic and Thyme Recipe
This Denver Steak recipe features perfectly seared 1-inch thick Denver steaks seasoned simply with kosher salt and black pepper. Cooked in a hot cast-iron pan with butter, garlic, and fresh thyme, the steaks are basted for rich flavor and finished rested for juicy tenderness. Ideal for steak lovers looking for a straightforward, flavorful preparation.
- Prep Time: 35 minutes
- Cook Time: 8-10 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak
- 2 1-inch thick Denver steaks
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp oil
For Basting
- 2 tbsp unsalted butter (divided, ¼ stick)
- 2 cloves garlic (smashed)
- 3 sprigs fresh thyme
Instructions
- Rest: Thirty minutes before cooking, set the steaks out to come to room temperature, which allows for even cooking.
- Season: Pat the steaks dry with paper towels, then season both sides liberally with kosher salt and ground black pepper for enhanced flavor.
- Preheat Pan: Heat a cast-iron pan over medium-high heat for about 5 minutes until it is very hot, ensuring a perfect sear.
- Oil and Coat: Drizzle the steaks with oil and rub evenly to coat all surfaces, which helps prevent sticking and facilitates browning.
- Sear: Place the steaks in the hot pan and sear undisturbed for 2 minutes or until a golden brown crust forms on the first side.
- Flip: Turn the steaks and repeat the searing on the second side for 2 minutes, developing a crust there as well.
- Add Butter and Aromatics: Lower the heat to medium. Add the butter, smashed garlic cloves, and fresh thyme sprigs to the pan to infuse flavor.
- Baste: While cooking, flip the steaks every 1-2 minutes, continuously spooning the melted butter and aromatics over the meat to keep it moist and flavorful. Continue cooking until the steaks reach your desired doneness.
- Rest: Transfer the steaks to a cutting board and let them rest for 10 minutes, allowing the juices to redistribute for tender, juicy slices.
- Serve: Slice the steaks against the grain and drizzle with the pan juices for an extra layer of flavor before serving.
Notes
- Bringing steaks to room temperature prior to cooking helps them cook more evenly.
- Using a cast-iron pan ensures a better sear and flavorful crust.
- Basting with butter and herbs adds richness and aroma to the steak.
- Resting the meat is essential to retain juices for a tender bite.
- Adjust cooking time based on preferred doneness; use a meat thermometer for accuracy.
Keywords: Denver steak, pan-seared steak, cast iron steak, steak recipe, basting steak, garlic butter steak
