Denver Steak Recipe

Temper and season

Remove the Denver steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper and press the seasoning into the meat.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear and baste

Place the steak in the hot pan and do not move for 2–3 minutes to form a deep brown crust. Flip and add 1 tablespoon butter, crushed garlic clove, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for another 2–3 minutes until an instant-read thermometer reads 125–130°F for medium-rare (adjust time for thickness). Total searing time will typically be 4–7 minutes depending on steak thickness.

Rest and slice

Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices when ready to serve. Sprinkle with a small pinch of coarse finishing salt if desired.

While the steak comes to temperature, prepare the potatoes. Cut Yukon Gold potatoes into 1/2-inch dice or wedges for even cooking. Parboil the potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes in the colander.

Heat a medium skillet over medium-high heat and add 2 tablespoons duck fat. Once shimmering, add the drained potatoes in a single layer (work in batches if necessary). Let cook undisturbed for 3–4 minutes to develop a golden crust. Toss or flip and continue to cook another 3–4 minutes until all sides are crisp and golden.

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Stir in chopped chives, if using. Keep warm until plating.

While potatoes cook, melt 1 tablespoon butter with 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of kosher salt; cook slowly, stirring occasionally, until the onion is softened and beginning to brown, about 12–15 minutes.

Increase heat to medium-high for 1 minute, sprinkle 1 teaspoon brown sugar over the onions and stir to coat. Add 1 tablespoon balsamic vinegar and 1 tablespoon stock. Scrape up any browned bits and continue to cook until the liquid has mostly reduced and the onions are glossy and deeply caramelized, about 3–5 minutes more. Taste and adjust salt as needed.

Remove from heat and keep warm. These richly braised onions pair with the steak and potatoes.

Pat the shishito peppers dry. Heat a tablespoon-scale amount of neutral oil in a cast-iron skillet or a grill pan over high heat until smoking lightly. Add the peppers in a single layer and let them blister and char, tossing occasionally, about 4–6 minutes. You want blackened spots and softened skins.

Transfer the peppers to a bowl, sprinkle with flaky sea salt and squeeze a lemon wedge over them just before serving.

Arrange a portion of duck fat potatoes on each plate. Top with a generous spoonful of braised onions alongside. Fan or stack sliced Denver steak next to the potatoes. Add a small cluster of charred shishito peppers. Sprinkle microgreens or chopped parsley and a light dusting of finishing salt over the steak. Serve immediately.