Denver Steak Recipe

Bring steaks to room temperature

Remove the Denver steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add neutral oil and swirl. Place steaks in the pan without overcrowding and sear 3–4 minutes without moving to develop a deep brown crust. Flip and add 2 tbs unsalted butter, smashed garlic cloves and thyme. Tilt the pan and spoon the butter over the steaks (baste) for another 2–3 minutes for medium-rare (internal temp ~54–57°C / 130–135°F). Adjust time for desired doneness. Transfer steaks to a cutting board and tent loosely with foil to rest for 8–10 minutes (carryover will raise temperature slightly).

Prepare pan sauce

After removing the steaks, keep the skillet over medium heat. Add the minced shallot and sauté in the fond and any residual butter/oil for 1–2 minutes until translucent but not browned. Add the lightly crushed green peppercorns and stir for 30 seconds.

Deglaze and reduce

Pour in the white wine (or vermouth) to deglaze, scraping up browned bits with a wooden spoon. Allow the liquid to reduce by about half (2–3 minutes). Add the beef stock and continue to simmer until sauce thickens slightly, about 3–4 minutes.

Finish sauce

Stir in tamari and heavy cream and simmer gently 1–2 minutes until the sauce is glossy and coats the back of a spoon. Remove from heat and swirl in 1 tbs cold cubed butter to enrich and slightly thicken the sauce. Taste and adjust seasoning — tamari adds saltiness, so add none or a pinch of salt only if needed.

Cook turnips

Place the peeled, cubed turnips (and optional potato) in a pot and cover with cold water by 2 cm. Add 1/2 tsp salt to the water and bring to a simmer. Cook until very tender when pierced with a knife, about 15–20 minutes.

Drain and mash

Drain the vegetables well and return to the warm pot over low heat for 30–60 seconds to evaporate excess moisture. Add the warm milk, 30 g butter, 1 tsp salt, and white pepper. Mash with a potato ricer or sturdy masher until smooth. For an extra silky purée, pass through a fine sieve or blend with an immersion blender to desired texture. Keep warm until plating.

Make salsa verde

In a small bowl or food processor, combine parsley, cilantro (if using), capers, chopped cornichons, garlic clove, lemon juice, red pepper flakes and 1/2 tsp salt. Pulse while streaming in the extra-virgin olive oil until a coarse, spoonable consistency forms. Taste and adjust acidity or salt as needed. Chill briefly or use at room temperature.

Slice the rested Denver steaks thinly across the grain into 1 cm slices. Spoon a generous dollop of turnip purée onto each plate and spread slightly. Fan several slices of steak over the purée. Spoon the warm green peppercorn tamari au poivre around and lightly over the steak. Dot or spoon salsa verde alongside or over a corner of the steak for a bright contrast. Finish with a sprinkle of flaky sea salt and microgreens or parsley sprigs. Serve immediately.