Perfect Zabuton Steak (Denver Cut) with Garlic Herb Butter

Unlock restaurant-quality flavor at home with zabuton steak—an incredibly marbled, tender cut that transforms into a juicy masterpiece with proper searing and basting techniques.

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Prep Time 15

Cook Time 12

Total Time 45

Servings: 2 servings

Course: Dinner, Main Dish

Cuisine: American, Grill

Calories: 520

Ingredients Equipment Method Notes

Ingredients

For the Perfect Zabuton Steak

2 zabuton steaks 8–10 oz each, 1-inch thick
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
2 tablespoons avocado oil or vegetable oil
3 cloves garlic smashed
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons unsalted butter

Optional Flavor Enhancers

1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon balsamic vinegar for finishing

Equipment

Cast Iron Skillet
Tongs
Instant-Read Thermometer
Paper Towels
Foil

Method

Remove zabuton steaks from the fridge 30 minutes before cooking. Pat them completely dry and season generously with kosher salt and black pepper.
Preheat a cast iron skillet over medium-high heat until lightly smoking, or grill to 450°F for a smoky finish.
Add oil to the pan and place steaks down immediately. Cook undisturbed for 3–4 minutes to develop a deep golden crust.
Flip the steaks and add garlic, rosemary, and thyme. Continue cooking 3–4 minutes until desired doneness is reached (130°F for medium-rare).
Add butter to the pan and begin basting the steaks by tilting the pan and spooning the butter over the meat repeatedly.
Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes before slicing against the grain and serving.

Notes

To reduce fat and sodium, use olive oil instead of butter and swap salt for citrus zest or herb blends. Zabuton steak should never be overcooked—medium-rare is ideal for texture and flavor.