Reverse-Seared Denver Steak with Garlic Herb Compound Butter

Denver steaks are known for their rich marbling and deep flavor, making them perfect for grilling. Today, we're using the Arteflame grill to reverse-sear these beauties, locking in all the juices and finishing them with a garlic herb compound butter that will melt over the steak, adding layers of flavor.

Ingredients

For the Steaks:

• 2 Denver steaks (about 10 oz each)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme

For the Garlic Herb Compound Butter:

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste

Optional Sides:

• Grilled corn on the cob
• Zucchini slices
• Portobello mushrooms, sliced

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for grilling. Allow the grill to heat up until the center grate reaches over 1,000°F for an optimal sear.

2. Prepare the Steaks

Brush each Denver steak with melted butter. Season the steaks generously with kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and dried thyme. Let the steaks rest at room temperature for about 20 minutes to absorb the seasoning.

3. Make the Garlic Herb Compound Butter

In a small bowl, combine the softened butter, minced garlic, parsley, rosemary, lemon juice, salt, and pepper. Mix until well combined. Place the mixture onto a piece of plastic wrap, form it into a log shape, and refrigerate until firm.

4. Sear the Steaks

Place the seasoned Denver steaks on the center grate to sear for 2-3 minutes per side, ensuring a rich, caramelized crust forms. After searing, move the steaks to the cooler outer edge of the cooktop. Continue cooking to your desired doneness, aiming for an internal temperature of 130°F for medium-rare.

5. Grill the Sides

As the steaks cook, place the corn, zucchini slices, and Portobello mushrooms on the flat cooktop. Use the hotter zones near the center for quick grilling, then move them to the outer edges to avoid overcooking.

6. Rest the Steaks

Remove the steaks from the grill when they are 15°F below your target doneness (e.g., 115°F for medium-rare). Let them rest for 5-10 minutes. The internal temperature will rise to your desired level during this time.

7. Finish with Compound Butter

Once the steaks have rested, top each with a slice of the garlic herb compound butter. The butter will melt, adding a burst of flavor to each bite.

8. Serve and Enjoy

Slice the Denver steaks against the grain and serve alongside the grilled corn, zucchini, and mushrooms. The juicy, flavorful steak paired with the fresh grilled veggies makes for a satisfying and impressive meal.

Tips for the Best Results

• Patience is Key: Allowing the steaks to rest after grilling ensures the juices redistribute, making for a more tender and flavorful bite.
• Compound Butter Variations: Try adding different herbs like chives, tarragon, or even a touch of Dijon mustard to the compound butter for a unique twist.
• Heat Management: Utilize the Arteflame’s varied heat zones to perfectly cook both your steaks and sides without any risk of burning.

Conclusion

Denver steaks are a fantastic choice for grilling, offering deep, beefy flavors and a perfect balance of tenderness. The reverse-sear method ensures a steak that’s juicy on the inside and beautifully crusted on the outside, enhanced by the richness of garlic herb compound butter.

Variations

1. Peppercorn-Crusted Denver Steak: Coat the steaks with a crushed peppercorn blend before searing for an added kick.
2. Denver Steak with Chimichurri: Replace the compound butter with a fresh, zesty chimichurri sauce for a South American flair.
3. Asian-Glazed Denver Steak: Marinate the steaks in a soy sauce, ginger, and honey mixture before grilling and finish with a sesame seed garnish.
4. Denver Steak with Blue Cheese Butter: Mix crumbled blue cheese into the compound butter for a rich, tangy finish.
5. Southwest Denver Steak: Add cumin, chili powder, and coriander to the seasoning mix and top with a cilantro-lime butter.

Best Pairings

• Wine: A bold Zinfandel or Syrah will stand up to the robust flavors of the Denver steak.
• Side Dish: Grilled sweet potato wedges or a quinoa salad with fresh herbs.
• Dessert: A decadent chocolate mousse or grilled pineapple slices with a drizzle of honey.