Pan-Seared Denver Steak with Garlic-Thyme Butter
A weeknight steakhouse plate: hard-seared Denver steak basted in foaming garlic-thyme butter, pulled at medium-rare and sliced against the grain.
- Denver steak, about 1 inch thick, patted very dry1 lb
- kosher salt1 tsp
- black pepper, freshly ground½ tsp
- neutral oil, high smoke point, like avocado or grapeseed1 tbsp
- unsalted butter3 tbsp
- garlic cloves, smashed, skins off4 cloves
- fresh thyme4 sprigs
- flaky sea salt, to finish(optional)
- 1
Pat the steak bone-dry, then salt both sides and the edges with the kosher salt and pepper. If you have 40 minutes, leave it uncovered on a rack in the fridge (a quick dry brine — better crust). If you're rushing, season right before searing. Either way, let it sit at room temp the last 20 minutes and pat dry again before it hits the pan.
- 2
Set your 12.5" stainless skillet over high heat for 2-3 minutes until ripping hot — a drop of water should bead and skate across instantly. Add the oil and swirl; it should shimmer and just start to wisp smoke.
high - 3
Lay the steak into the pan away from you. Sear undisturbed 2-3 minutes until a deep brown crust forms, then flip and sear the second side 2 minutes. If there's a fat edge, hold the steak on its side with tongs for 30 seconds to render it.
high - 4
Drop heat to medium. Add the butter, smashed garlic, and thyme. As it foams, tilt the pan and spoon the bubbling garlic-thyme butter over the steak continuously for 1-2 minutes, until an instant-read thermometer in the thickest part reads 130°F (54°C) for a medium finish after rest.
medium130°F (54°C) - 5
Move the steak to a board and rest 5 minutes. Slice thin against the grain, spoon the pan butter over the top, and finish with flaky salt.
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