One of the most flavourful cuts to come from the beef chuck, Denver steak delivers tenderness and deep character in equal measure. Richly marbled and expertly butchered from traditional, grass-fed cattle, it’s ideally suited to quick, high-heat cooking.
When done right, this Denver steak recipe might just deliver the finest steak out there. Simply cooked in a pan, basted with foaming butter and rested properly, it offers exceptional flavour, juiciness and texture. The natural marbling is key.
This recipe pairs seared Denver steak with silky braised spinach and a decadent bone marrow butter—bringing richness, minerality and just the right amount of indulgence to a beautifully straightforward dish. The bone marrow butter takes a little extra effort but transforms the steak – and works equally well melted over roasted fish. Double the recipe and freeze the butter for another day.
Prep time is around 30 minutes, plus at least 4 hours (ideally overnight) to set the bone marrow butter, with a cook time of 30–35 minutes – roughly 1 hour active and 4–12 hours total including resting.
Serves 2 (with enough bone marrow butter for two meals)
Ingredients
For the Bone Marrow Butter
Method
Preparing the Bone Marrow Butter
Best made the night before—or at least 4 hours ahead—as it needs time to set in the fridge.
- Preheat your oven to 180°C.
- Place the bone marrow and garlic cloves (leave them in their skins) on a roasting tray. Roast for 25 minutes, then remove and allow to cool slightly.
- Pour the rendered fat from the tray into a small pan. Add the shallots with a pinch of salt and cook over a low heat for around 10 minutes, until softened and just starting to colour.
- Squeeze the roasted garlic out of its skins into the pan, then add the picked thyme. Leave to cool slightly.
- Place the butter in a mixing bowl and beat with a wooden spoon until soft and pliable.
- Scoop the marrow from the bones and add to the butter, along with the shallots, garlic and thyme.
- Fold everything together gently. Taste and adjust seasoning if needed.
- Lay out a sheet of cling film or parchment. Spoon the butter into a line at one end, then roll into a sausage shape. Pinch and twist both ends to seal.
To Cook the Steak
- Remove the steaks from the fridge and their packaging at least an hour before cooking. Pat dry and season generously with salt.
- Heat a frying pan or cast-iron skillet over high heat and add a splash of olive oil.
- Place the steaks in the pan and cook for 1 minute on each side.
- Reduce the heat slightly and add a large knob of butter. Flip the steaks again, and as the butter begins to foam, use a spoon to baste them generously.
- Continue flipping every 30 seconds, basting after each turn. Cook for an additional 3–4 minutes, depending on thickness and desired doneness.
- Remove the steaks from the pan and transfer to a plate. Pour the foaming butter over the top and leave to rest in a warm place for at least 10 minutes.
Preparing the Spinach and Serving the Dish
- Trim the roots from the spinach, leaving some of the stalks intact. Wash thoroughly in cold water and drain in a colander.
- Heat 2 tablespoons of olive oil in a large, heavy-based pan over high heat. Add the garlic, chilli flakes and a small pinch of salt (spinach carries its own natural salinity). Cook for about 30 seconds, just until the garlic becomes sticky – be careful not to let it brown.
- Add the spinach, reduce the heat to medium, and stir well.
- Cook uncovered for around 20 minutes, allowing the spinach to fully break down and most of the moisture to evaporate.
- Check the seasoning and adjust if needed.
- Slice the bone marrow butter into small discs. Carve the steaks against the grain and return them to the pan they were cooked in. Lay the butter discs over the steaks and place the pan in a hot oven for a minute – just enough to reheat the meat and start melting the butter.
- Serve the steak alongside the braised spinach and enjoy.
