Recipes, Steak Recipes

Denver steak recipe w/ braised spinach & bone marrow butter

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When this Denver steak recipe is done right, especially when the steak comes from Swaledale, it might just be the finest steak out there. Its backstory offers a fascinating lesson in beef trading history. Simply cooked in a pan, basted with foaming butter, and allowed to rest for the right amount of time, it delivers a truly superior steak. The natural marbling is key, giving it that juicy tenderness. The bone marrow butter requires a bit of effort but makes an excellent steak accompaniment (it also works beautifully melted over roasted fish!). If you double the recipe, the butter freezes very well.

Serves 2 (although enough bone marrow butter for 2 meals)

Ingredients

For the bone marrow butter

Method

The bone marrow butter:

  1. Best made the night before, or at least 4-hours ahead, as it needs time to set in the fridge.
  2. Preheat your oven to 180°C.
  3. Place the bone marrow on a roasting tray along with the garlic cloves – leave them in their skins. Roast in the oven for 25-minutes, then remove and allow to cool slightly.
  4. Pour the fat from the roasting tray into a small pan and add the shallots with a pinch of salt. Cook on a low heat for about 10-minutes, until the shallots have softened and are just starting to colour.
  5. Squeeze the roasted garlic cloves out of their skins into the pan, then add the picked thyme. Leave to cool slightly.
  6. Place the butter in a mixing bowl and beat with a wooden spoon until soft and pliable.
  7. Scoop the marrow out of the bones and into the butter. Add the shallots, garlic, and thyme.
  8. Fold everything together and check for seasoning, adjusting if necessary.
  9. Lay out a sheet of cling film or parchment paper. Spoon the butter in a line at one end, then roll it up into a sausage shape. Pinch tightly at both ends and roll it along the table to twist and tighten the ends.
  10. Leave in the fridge to set.

To cook the steak:

  1. Remove the steaks from the fridge and their packaging at least an hour before cooking.
  2. Season generously with salt.
  3. Heat a frying pan or cast-iron skillet over high heat and add a splash of olive oil.
  4. Place the steaks in the pan and cook for 1-minute, then flip and cook for 1 more minute.
  5. Reduce the heat and add a large knob of butter, flipping the steaks again. As the butter foams, use a spoon to baste the steaks with the butter.
  6. Continue flipping every 30-seconds, basting heavily after each turn, and cook the steaks for an additional 3 to 4 minutes.
  7. Remove the steaks from the pan and place them on a plate. Pour the foaming butter over the steaks and leave them to rest, somewhere warm, for at least 10-minutes.

For the spinach and to serve:

  1. Cut the roots off the spinach leaves but leave some of the stalk intact. Wash thoroughly in cold water and drain in a colander.
  2. Add 2 tablespoons of olive oil to a large, heavy-bottomed pan and set it over high heat. Add the garlic, chilli flakes, and a small pinch of salt (spinach has its own natural saltiness). Cook for about 30-seconds, until the garlic becomes sticky, but be careful not to let it burn.
  3. Add the spinach, reduce the heat to medium, and give it a good stir.
  4. Cook the spinach without a lid for about 20-minutes, allowing it to break down completely and for most of the liquid to evaporate.
  5. Check the seasoning and adjust if necessary.
  6. Slice the bone marrow butter into several small discs. Carve the steaks against the grain and place them back in the pan they were cooked in. Lay the butter discs over the steaks and pop them in the oven for a minute to reheat the meat and begin melting the butter.
  7. Serve alongside the spinach and enjoy.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.