Achieve perfectly rosy medium rare Denver steak without any guesswork thanks to precise sous vide methods locking in all the juices and tenderness before a lightning fast sear in cast iron gives that gorgeous crust everyone craves.
What Is Denver Steak in the Sous Vide?
The Denver cut of steak comes from the chuck primal, which is around the shoulder area of the cow. This beef cut is known for being juicy and having a good amount of marbling with tons of beefy flavor, perfect for pan-searing like our pan seared Denver steak or cooking sous vide.
Sous vide is a fancy French term that basically means “under vacuum.” Sous vide cooking involves sealing your food in a vacuum-sealed bag and then cooking it slowly in warm water. Unlike cooking steak on high heat like grilling or pan-searing, sous vide steak is cooked low and slow for hours, breaking down the connective tissue and muscle fibers in the beef. The vacuum-sealed bag locks in the rich flavor while the warm water bath cooks the steak.
Ingredients
- ▢ 2 petite Denver steaks
- ▢ 1 tsp Salt
- ▢ 2 tbsp Coffee Spice blend see notes
- ▢ 1/2 tsp Pepper
- ▢ 2 tbsp Oil
- ▢ 2 tbsp Unsalted butter or herb compound butter
Instructions
Sous Vide the Steaks
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Remove the Denver steaks from their packing and pat them dry with paper towels.
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Season them liberally with salt and place them in a vacuum seal bag.
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Remove all the air and seal the bag.
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Preheat a water bath to 120°F with an immersion circulator.
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When the water has preheated, add the steaks and cook for 3 hours.
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Remove the steaks from the water bath and the sealed bag.
Sear the Steaks
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Remove the steaks from the vacuum bag and pat them dry.
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Liberally coat the Denver steaks with the coffee blend.
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Preheat a skillet over medium-high heat until just smoking.
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Add oil and swirl to coat the pan.
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Once the surface of the oil is shimmering, about a minute longer, place the steaks into the hot skillet using long tongs.
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Allow a crust to form on the steaks for 45 to 60 seconds, flip it, and allow a crust to form on the other side for an additional 45 to 60 seconds.
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If the steaks are thick, consider using the tongs to hold the steaks on the sides just to quickly add color.
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Remove the steaks from the skillet and top with the butter.
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Let the steaks rest for 5 to 7 minutes before slicing them into thin strips against the grain.
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Serve immediately.