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Denver steaks being pan fried in a cast iron skillet
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Pan Seared Denver Steak

This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that's affordable and easy to make! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: denver cut steak, denver steak, zabuton steak
Servings: 4 people
Calories: 340kcal
Author: TipBuzz


  • 1 1/2 pounds denver cut steak at least 1 inch thick (see note)
  • 2 tablespoons canola oil see note
  • 1 teaspoon coarse salt or to taste
  • 1 teaspoon black pepper freshly ground, or to taste
  • 4 cloves garlic
  • fresh rosemary optional


  • Optional: Remove the steaks from refrigerator 30-60 minutes ahead of time for more uniform cooking.
  • Position the oven rack in the middle and preheat oven to 425°F.
  • Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.) Use oven mitts!
  • Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing. Then rub on all sides with 1 tablespoon of the oil before seasoning both sides with salt and pepper.
  • Add the remaining 1 tablespoon oil to the hot pan and swirl to coat. 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.
  • Add the garlic cloves and rosemary to the pan. Spoon juices onto the meat and transfer the pan to the oven.
  • Bake for 2-3 minutes before checking doneness using an instant-read thermometer: medium-rare is 130°F and medium 140°F (see recipe notes for other donenesses). If the steaks are not done yet, flip the steaks and continue cooking a few minutes longer.
  • Remove steaks to a plate or cutting board. Cover with aluminum foil and allow them to rest for 5 minutes so the juices can retreat back into the meat.
  • Slice the steaks crosswise against the grain to serve.


  • Meat: Denver steaks that are at least 1-inch (2.5cm) thick are juicier and less likely to be overcooked. The instructions above are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every additional ½ inch.
  • Oil: Any high-temperature oil such as canola oil, sunflower oil, refined olive oil will work (avoid extra virgin olive oil, which will smoke).
  • Doneness: Rare is 120°F/49°C, Medium-rare is 130°F/54°C, Medium is 140°F/60°C, Medium-well is 150°F/66°C and Well-done is 160°F/71°C.


Serving: 6oz | Calories: 340kcal | Carbohydrates: 1g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 701mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg