Pan-Seared Denver Steak with Garlic Butter

1. Take your steaks out of the fridge at least 30 minutes before cooking — this is important with Denver cut. Pat them completely dry with paper towels. Season generously on both sides and the edges with salt and black pepper, pressing it in firmly.

2. Place a heavy skillet or cast iron pan over the highest heat your stove allows. Let it get properly ripping hot — 2 to 3 minutes. You want a whisper of smoke before anything goes in.

3. Add the vegetable oil and swirl to coat. Lay the steaks in away from you. Do not move them. Sear for 2 minutes until a deep mahogany crust forms, then flip. Sear the second side for another 2 minutes.

4. Reduce the heat to medium. Add the butter and smashed garlic cloves to the pan. As the butter foams, tilt the pan slightly and use a spoon to baste the steaks continuously with the buttery juices for 1 to 2 minutes. The Denver steak is best served medium-rare to medium — an internal temperature of 54–57°C (130–135°F) is ideal. Its connective tissue renders poorly when overcooked.

5. Lift the steaks onto a warm plate or board and rest uncovered for at least 5 minutes — this is non-negotiable. The Denver cut holds a lot of juice and will lose it all if you cut too soon.

6. Slice against the grain — this cut has a pronounced grain so look carefully and cut perpendicular to it. Finish with a squeeze of lemon juice and spoon any resting juices over the top. Serve immediately.