220g Kiwami 9+ Denver Recipe

Temper the steak

Remove the 220g Kiwami 9+ Denver from the refrigerator and set it on a plate. Let it sit at room temperature for 30–45 minutes so the interior warms slightly for even cooking.

Pat dry and score (if needed)

Using paper towels, pat the steak very dry on all sides. If there is a thick fat cap, lightly score the fat in a crosshatch pattern without cutting into the meat (optional) to encourage even rendering.

Season

Just before cooking, season both sides generously with kosher salt and crack on freshly ground black pepper. Because this is high-marbled Kiwami beef, a straightforward seasoning is best.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat. Let it heat for 3–5 minutes until very hot but not smoking heavily. Add the neutral oil and swirl to coat the surface.

Sear first side

Carefully lay the steak in the hot pan away from you. Let it sear undisturbed for 2 to 2.5 minutes to develop a deep mahogany crust (times assume a 220g Denver about 1–1.25 inches thick).

Sear second side

Flip the steak and sear the second side for 1.5 to 2 minutes until a crust develops and the interior begins to approach medium-rare. If the fat renders and curls, press the fat edge briefly to get contact and render.

Baste

Reduce heat to medium. Add the unsalted butter, crushed garlic clove, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly for 45–60 seconds to flavor and finish the crust.

Check doneness

For medium-rare, target an internal temperature of 52–54°C (125–130°F). Use an instant-read thermometer inserted into the center to confirm. Adjust time slightly if you prefer rarer or more done.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.

Slice and finish

Slice the steak against the grain into 1/4–1/2 inch slices. Sprinkle a light pinch (about 1/4–1/2 tsp) of finishing sea salt flakes over the slices to enhance flavor. Serve with microgreens or baby arugula and a lemon wedge if desired.