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Denver Steak with Vegetables and Herb Butter
Meat

Denver Steak with Vegetables and Herb Butter

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🕐 35 min 👁 1 Channel post →

A juicy steak cooked using the basting technique with herbs and garlic, served with appetizing seared vegetables.

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Method

1

Combine thyme, garlic, bay leaf, shallot, and chili in oil and simmer gently for 10–12 minutes without letting it boil. Strain through a sieve and cool. Pat the steak dry with paper towels, brush with herb butter, season with salt and pepper, and let it rest at room temperature for 15 minutes.

2

Heat a grill pan for 5–7 minutes and sear the steak for 3–4 minutes on each side until golden brown. In the last 2 minutes, add butter, garlic, and thyme, tilt the pan, and baste the steak with the pan juices. Let the meat rest for 4 minutes before slicing.

3

Cut zucchini, broccoli, and potatoes into uniform pieces, toss with the remaining herb butter, and sear in the same pan for 7–10 minutes until golden, keeping them slightly crisp. Slice the steak against the grain into 1.5–2 cm thick pieces and serve with vegetables.

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