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A plate with a grilled Denver steak, sliced to show a pink center, a green salad with grape tomatoes and creamy dressing, and a square piece of cornbread. A fork and knife are beside the plate.
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5 from 1 vote

Skillet Denver Steak Recipe

Denver steaks are a hidden gem in the world of beef cuts, offering incredible flavor and tenderness without breaking the bank. These under-appreciated beauties come from the chuck primal, specifically the serratus ventralis muscle, and boast a rich, beefy taste that rivals pricier cuts.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Dishes
Cuisine: American
Servings: 2 steaks
Calories: 429kcal
Author: Kelly Bloom
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Ingredients

  • 1 lb Denver steaks two 8 oz steaks, about 1-inch thick
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 2 Garlic cloves
  • fresh herbs (rosemary, thyme), or steak seasoning)
  • 1 tablespoon Olive oil
US Customary - Metric

Instructions

  • Pat the Denver steaks dry with paper towels. Season generously with salt and pepper on both sides. If using, add smashed garlic cloves, fresh herbs, or steak seasoning to the pan.
    1 lb Denver steaks , Salt, Black pepper , 2 Garlic cloves , fresh herbs
  • Heat olive oil in a large skillet over medium-high heat. You can use any regular vegetable oil, or a non-stick spray as well.
    1 tablespoon Olive oil
  • Once hot, sear the steaks for 2-3 minutes per side for medium-rare, or desired doneness.
  • NOTE: For thicker steaks, or a more well-done finish, cook for an additional 3-5 minutes, or until desired internal temperature is reached.
  • Remove the steaks from the pan and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for a more flavorful and tender steak.

Notes

  • Start with Room Temp: Let the steaks sit out 30–45 minutes so they cook evenly.
  • Dry the Surface Well: Pat completely dry before seasoning for the best crust.
  • Preheat the Pan Properly: A hot skillet is key — you should hear a strong sizzle the second the steak hits the pan.
  • Use an Instant Read Thermometer: Use an instant read meat thermometer to ensure the steaks cook to your desired doneness. For medium-rare, aim for an internal temperature of 145°F.
  • Don’t Move It Too Soon: Let it develop a deep crust before flipping.
  • Rest Before Slicing: Let the steaks rest after cooking to allow the juices to redistribute for a more flavorful and tender bite.

Nutrition

Calories: 429kcal | Carbohydrates: 1g | Protein: 49g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 159mg | Potassium: 854mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 5mg
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