Ingredients
Equipment
Method
- Remove steaks from refrigeration 30 minutes before cooking to ensure even temperature distribution. Pat each steak completely dry using paper towels, eliminating surface moisture that prevents proper searing. Combine salt, pepper, garlic powder, and smoked paprika in a small bowl, creating an aromatic seasoning blend.
- Generously coat both sides of each steak with the seasoning mixture, pressing gently to ensure adherence. The coarse salt will begin drawing out moisture initially, then reabsorb it along with the spices, creating a concentrated flavor crust during cooking. Let rest for 15 minutes.
- For grilling: Heat grill to medium-high (400-450°F). For pan-searing: Heat a cast-iron skillet over medium-high heat until it begins smoking lightly. Add oil and swirl to coat the surface evenly.
- Place steaks on the hot surface without moving them for 3-4 minutes. This creates the Maillard reaction, developing complex flavors and an attractive crust. You'll hear an immediate sizzle indicating proper temperature.
- Flip steaks once and cook for an additional 3-4 minutes for medium-rare (internal temperature of 130-135°F). Add butter, garlic, and herbs to the pan during the final minute, spooning the aromatic mixture over the steaks.
- Transfer steaks to a cutting board and tent loosely with foil. Rest for 5 minutes, allowing juices to redistribute throughout the meat fibers, ensuring maximum tenderness and moisture retention.
- Slice Denver steak against the grain at a 45-degree angle to maximize tenderness, creating visually appealing medallions. Serve immediately with your choice of sides.
Notes
For best results, avoid overcrowding the pan and resist moving steaks during initial searing. Denver steak performs best at medium-rare to medium doneness. Store cooked steak in airtight containers for up to 4 days in refrigerator. When reheating, use low oven temperature (275°F) for 10-15 minutes to maintain texture.
