Denver Steak with Garlic Herb Butter Pan Sauce
To prepare it in the oven, season the steak with your desired spices and preheat the oven to 375 degrees Fahrenheit. Place the steak on a baking sheet and cook for 8-12 minutes for a medium-rare to medium doneness, depending on the thickness of the steak. Let it rest for a few minutes before serving.
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Preheat a skillet or grill pan on high heat. Season the steak liberally with salt and pepper. Add a high smoke point oil to the skillet. Sear for four minutes on each side. Remove and set aside. Allow to rest while cooking the tomatoes. Similarly, post grilling allow steak to rest a good 5 minutes before slicing.
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Get your grill or pan ripping hot and sear for just a minute or two on each side, depending on how you like your steak cooked. You can use a meat thermometer to check the doneness. For a rare steak, aim for 125 F. Medium rare is at 135, medium at 145, medium well at 150, and well-done at 165. As with other rich, tender cuts, the Denver steak is.
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Cook Denver steaks by temperature, not time. Here are the "final doneness temperatures". The "pull from the oven" temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy. Rare: 125°F - 130°F. Medium Rare: 130°F - 140°F.
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Let them sit for 5-10 minutes. *Your steaks can marinate overnight. Step 3: Preheat. Meanwhile, heat your grill to the upper end of medium-high heat ( 450°F/232°C ). Step 4: Season. Remove the steaks from the marinade and season them on all sides with 2 teaspoons ( 4 grams) of steak seasoning. Step 5: Grill.
Denver Steak With Garlic Herb Butter Pan Sauce
This method of cooking, first increases the meat tenderness using the low temperature Sous Vide method and then gives it the nice outside crust with pan searing. When you serve it, always make sure to cut against the grain. If it is properly cooked, you will notice the grain structure of the steak.
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Place your Denver steaks onto a cookie sheet and place them into the oven. Cook the steaks until they reach a temperature of 105°F for rare, 115°F for medium-rare, or 125°F for medium. Remove the Denver steaks from the oven and set them aside. Heat a tablespoon of oil in a cast-iron skillet over high heat.
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This will help it cook more evenly. While the steak is coming to room temperature, preheat your oven to 425°F (220°C). Next, season the steak with your choice of seasonings. A simple mix of salt, pepper, and garlic powder works well, but feel free to get creative with your seasonings. Make sure to thoroughly coat both sides of the steak.
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If using butter, really swirl it around to coat the bottom of the pan as it melts. When the butter/oil starts to simmer slightly, add the steak to the middle of the pan and reduce to medium heat. Let it cook for about 2 minutes before turning.
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Preheat your grill, or heat a heavy skillet on the stove over medium-high heat. When the grill or pan is hot, add the steak and cook for 3-5 minutes per side or until it reaches the desired level of doneness. Remove from heat and let rest for 5 minutes before cutting into it.
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Pan sear the steak. When ready to cook, preheat a large cast iron skillet over medium high heat until it's just starting to smoke. Place the steaks in the skillet and sear for 2 to 3 minutes, letting a good crust form. Then, using tongs, flip the steaks and add the butter, garlic, and herbs to the pan.
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Using kitchen tongs carefully place the steak in the pan, laying it away from you to avoid splatter. Sear the first side for 2 minutes. Flip the steaks and sear the other side for 2 minutes more. Optional: sear the edges by holding the steaks vertically and pressing them against the pan until brown.
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Add the steak to a bowl and pour the marinade over it. Let it sit for five minutes. Heat a grill pan or barbecue to medium-high heat. Season the steak with salt and pepper and grill the steak for 8 minutes per side, or until it reaches a medium temperate of 140-145F. Let the steak rest for 10 minutes before slicing.
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Place the steaks in a pan and top with the remaining ingredients and bake for 5 to 10 minutes. Place the steaks on a cutting board, pour the melted butter from the pan over them, tent with foil, and let the steaks rest. After resting, slice the steak against the grain and serve it up. Enjoy!
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You can cook Denver steaks on the grill, stovetop, or stovetop-oven combination. If grilling, you will want to marinate the meat first and grill over medium-high heat; the stovetop will take 2 to 3 minutes for medium-rare and a few minutes longer for more well done. If you choose to first sear on the stovetop and then roast in the oven, plan on.
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The secret to a good reverse sear is a matter of setting up heat zones on the grill. The steak is placed in the cool zone, allowing that great radiant heat to gently cook the steak for between 20.
