how to cook denver steak in a pan

How to Cook a Denver Steak in a Pan: A Simple Guide

Denver steak, known for its rich flavor and tenderness, is a cut from the chuck primal of beef. Cooking it in a pan is a fast and effective way to enjoy this relatively affordable and delicious steak. This guide will walk you through the process step-by-step, ensuring a perfectly cooked Denver steak every time.

What is a Denver Steak?

The Denver steak comes from the serratus ventralis muscle, found beneath the shoulder blade of the cow. It’s known for being the fourth most tender muscle on the animal, making it a great alternative to more expensive cuts like ribeye or New York strip. More details on beef cuts can be found on Wikipedia’s article on beef cuts.

Preparing Your Denver Steak

Before you start cooking, proper preparation is key:

1. Thaw the Steak: If frozen, thaw your Denver steak in the refrigerator for 24 hours.
2. Bring to Room Temperature: Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows for more even cooking.
3. Pat Dry: Use paper towels to thoroughly dry the steak. This helps achieve a good sear.
4. Season Generously: Season liberally with salt and freshly ground black pepper. Consider adding garlic powder, onion powder, or other favorite spices.

Pan-Searing Your Denver Steak

Pan-searing is the preferred method for cooking Denver steak indoors.

1. Choose Your Pan: A cast iron skillet or a heavy-bottomed stainless steel pan works best.
2. Heat the Pan: Place the pan over medium-high heat. Add a high-smoke-point oil like avocado oil, grapeseed oil, or canola oil. The oil should shimmer but not smoke.
3. Sear the Steak: Carefully place the steak in the hot pan. Sear for 3-4 minutes per side for medium-rare, adjusting cooking time based on desired doneness.
4. Use a Thermometer: Use a meat thermometer to ensure the steak reaches the desired internal temperature.
   • Rare: 125-130°F
   • Medium-Rare: 130-135°F
   • Medium: 135-145°F
   • Medium-Well: 145-155°F
   • Well-Done: 155°F+ (Not recommended)
5. Add Butter and Aromatics (Optional): During the last minute of cooking, add a knob of butter, garlic cloves, and fresh herbs like thyme or rosemary to the pan. Tilt the pan and spoon the melted butter over the steak.

Resting and Serving

Resting is crucial for a juicy steak.

1. Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
2. Slice Against the Grain: Slice the steak against the grain to maximize tenderness.
3. Serve: Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Frequently Asked Questions

What temperature should I cook my Denver steak to?

The internal temperature of the steak depends on your desired doneness. For medium-rare, aim for 130-135°F.

Can I grill a Denver steak?

Yes, grilling is another excellent method for cooking Denver steak. Follow similar guidelines for searing and cooking to your desired doneness.

What is the best oil to use for pan-searing steak?

Use a high-smoke-point oil like avocado oil, grapeseed oil, or canola oil.

How do I know when my pan is hot enough?

The oil should shimmer but not smoke. You can also test the heat by dropping a small piece of the steak into the pan; it should sizzle immediately.

How do I keep my steak from drying out?

Avoid overcooking. Use a meat thermometer. Also, resting the steak after cooking allows the juices to redistribute, resulting in a more tender and moist steak.

Summary

Cooking a Denver steak in a pan is a simple yet rewarding process. By following these steps – proper preparation, searing to the desired doneness, and resting – you can enjoy a delicious and tender steak at home. Experiment with different seasonings and sides to create your perfect meal.