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Pan-Seared Baseball Top Sirloin Steak, Perfect Every Time

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A Baseball Steak looks similar to a filet mignon, but it’s actually a steak cut from the top sirloin. Lean and beefy flavored, this thick cut steak benefits from a quick high-heat pan searing to lock in juices while forming a deeply browned crusty exterior. By the end, you’ll have a beautifully medium-rare steak with a deep toasty flavored crust.

Pan seared baseball top sirloin steak served with green beans.
  • This is a simple method for pan-searing a Baseball Top Sirloin.
  • You’ll learn which skillet is best for a perfect crusty sear.
  • A fool-proof method for pan-searing that will have you feeling like you’ve just graduated from Culinary School.

Considered to be a very flavorful cut, this steak is perfect for your next date night, or just to turn a weeknight dinner into a restaurant feel meal. And at a much reduced price that a Filet Mignon.

This recipe is for any home cook, no matter what skill level who bought a Baseball Steak and is looking for a reliable pan searing results.


Table of contents

What Is A Baseball Top Sirloin Steak?

The Baseball Steak Cut get it’s name from it’s rounded shape. This steak is cut from the center of the top sirloin which is located between the loin and the butt. It’s lean, thick, beefy with flavor and similar in appearance to a Filet Mignon, without the expensive price. A Baseball Top Sirloin is usually cut between 1 ½ – 2 inches thick. Bold and beefy with flavor, it has more marbling than a Filet Mignon and should be cooked medium rare. This cut is not commonly found in the meat case at your local grocery store, but can be requested from a local butcher shop or specialty meat store.

Two uncooked baseball top sirloin steaks.

Why Pan Sear?

I hadn’t even heard of the baseball-cut top sirloin until Culinary School, where we learned about all kinds of specialty butcher cuts I never knew existed. And before that, I was honestly intimidated by the idea of cooking an expensive steak, until I discovered how simple and consistent pan-searing can be. It quickly became my go-to method because it eliminates the guesswork and unpredictability of grilling outdoors. In school, we always pan-seared our steaks, and that habit has stuck with me … except on Summer days when nothing beats a Grilled T-Bone Steak.

Essential Ingredients and Equipment

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make pan-seared baseball steaks.
  • Two Baseball Top Sirloin Steaks
  • High Heat Oil: High heat oils are those that can withstand high cooking temperatures without smoking or burning. Avocado oil, peanut oil, and canola are good choices here.

Seasoning

  • Kosher Salt: Is preferred by chefs due to it’s texture and pure salt flavor. You can also season with Montreal Steak Seasoning.
  • Fresh Ground Pepper
  • Compound Butter: Optional. I’m going to place a pat of my Whiskey Butter on top of my sliced steak once it’s plated.
  • Equipment: Use either a cast iron skillet or a French Carbon Steel pan. Both are excellent stove-top to oven skillets for getting a good sear on any steak. Avoid using a non-stick pan. They are notorious for not creating enough heat to sear steak, plus they’re not oven safe.

Step by Step: How Make Pan-Seared Baseball Steak

Preparation Is Key

  • Room Temperature: A baseball steak can be cut as thick as 2″. Take the steak out of the refrigerator for an hour before you’re going to cook it. If the steak is chilled when it hits the pan it won’t cook evenly.
  • Pat Dry: Use a paper towel to thoroughly dry the steak. I like to let the steak sit on a paper towel while it comes to room temperature. The paper towel will draw the moisture out as the steak comes to room temperature.. Then pat the top of the steak dry. This is important to achieve Maillard Reaction, that beautiful crust we love on a well cooked steak. Maillard reaction brings flavor and keeps juices in while cooking.

Achieving The Perfect Sear – High Heat

Don’t be afraid of heat. A good hot pan is where the perfect sear starts.

How to pan sear a baseball steak, step 1.
How to pan sear a baseball steak, step 2.
  1. Step 1: Preheat oven to 375 degrees. Once the steak has been patted dry with a paper towel, season both sides with Kosher salt and fresh ground pepper. Add the oil to the pan and heat the pan over medium high heat. Once the pan is hot, add the seasoned steaks.
  2. Step 2: Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes. Move the steaks to the oven and cook for a few minutes. The final internal temperature for a baseball steak should be 120 – 125 degrees for medium-rare. I pull the steak from the oven when it reaches 115 – 120 degrees.
  3. Step 3: Remove steaks to a cutting board and tent for 5 minutes. This will allow the juices to reabsorb and redistribute into the steak. Letting the Baseball steaks rest is a critical step for a perfectly cooked medium rare steak. During this rest period, the steaks should continue to cook and reach 120 – 125 degrees.

Variations – Cook In Butter and Herbs

This recipe is one that’s simply seasoned with salt and pepper and topped with a compound butter. Here’s another simple version that I’ve made using butter.

  • Butter: Melt butter in your oven safe skillet at medium heat. Add one clove garlic, a few sprigs of rosemary and thyme. Let the herbs cook in the butter for two minutes. Turn up heat to medium high and add salt and peppered steaks. Tilt the pan and spoon butter over steaks as they cook on one side for three minutes. Turn and repeat, then transfer steaks (minus the herbs) to the oven to finish.

Tips For Success

  • Patience: Don’t move the steak in the pan until it’s time to flip it. This will ensure a good sear.
  • Internal Temperature: When cooking a thick cut of meat like a baseball steak, or for that matter, any piece of meat, there are factors that go in determining the cooking time. The best way to ensure your steak is cooked to your preference is to use an instant read meat thermometer.
  • Resting Temperature: Keep in mind that this pan-seared baseball steak, or any piece of meat you cook will continue to cook once pulled from the oven and tented. Generally the internal temperature will rise from 5 – 10 degrees.

Guide To Steak Cooking Temperatures

  • Rare: (cool red center) 115 – 120 degrees F
  • Medium rare: (red center) 115 – 120 degrees F
  • Medium: (warm pink center) 125 – 130 degrees F
  • Medium well: (slightly pink center) 140 – 145 degrees F
  • Well done (little or no pink) 155 degrees F

Internal temperatures will rise 5 degrees during the rest time.

What To Serve It With

Storage and Reheating

  • Leftover steak will keep in the refrigerator for up to 4 days. Use an oven or air-fryer to reheat leftovers. I don’t recommend a microwave as it will toughen the tender meat.
  • Freeze any leftover steak in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ’s

How Do I Get A Good Sear On My Steak?

Make sure your steak is dry by patting it with paper towels before searing. Simply stated, a dry steak will sear better. Get your pan very hot before adding the steaks. Using a cast iron skillet or carbon steel pan is a good choice to achieve a good sear.

Can I Pan-Sear A Baseball Steak From Frozen?

I don’t recommend it, but you can. Pat away any ice crystals from the steak, then pan sear according to the instructions in this recipe. Move the pan to the oven then monitor the internal temperature. A frozen steak will take about 15 – 30 minutes.

Where Can I Buy Baseball Steaks?

Ask your local butcher or meat specialty shop to order the cut for you. Or seek out a cattle ranch that sells meat. I purchase all of my beef from Bootheel7 Ranch in Wyoming.

Pan seared baseball steaks served with green beans.

Pan-searing a baseball-cut top sirloin steak is one of the simplest ways to achieve steakhouse quality results at home and less expensive than cooking a filet mignon. This baseball sirloin recipe is so simple to make. Serve it with your favorite sides for an easy, special feel meal.

More Special Steak Recipes

And if you’re steak lovers like us, don’t miss my Beef Category, you’ll find lots of beefy recipes, including the most popular on my site for Beef Tagliata, a very special Italian Flank Steak Recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan Fried Baseball Top Sirloin steak served with green beans.
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Baseball Steak – How To Pan Sear A Baseball Top Sirloin Steak

A Baseball Steak looks similar to a filet mignon, but it's actually a steak cut from the top sirloin. Lean and beefy flavored, this thick cut steak benefits from a quick high-heat pan searing to lock in juices while forming a deeply browned crusty exterior. By the end, you'll have a beautifully medium-rare steak with a deep toasty flavored crust.
Prep Time5 minutes
Cook Time8 minutes
Room Temperature and Resting Time35 minutes
Total Time48 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 2
Calories: 174kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven Safe Skillet Cast Iron or Carbon Steel

Ingredients

  • 1 Tablespoon Neutral Oil canola, vegetable, avocado or butter
  • 16 0ounce Baseball Top Sirloin Steaks 2 8-ounce steaks, about 2 inches thick
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Fresh ground pepper
  • 2 Tablespoons Compound Steak Butter see notes below

Instructions

  • If making compound butter, allow a couple hours in advance for the butter to set-up, once flavored.
  • Remove steaks from the refrigerator and place on a paper towel. Let steaks come to room temperature for 30 minutes to an hour.
  • Preheat oven to 375 degrees. Once the steak has been patted dry with a paper towel, season both sides with Kosher salt and fresh ground pepper. Add the oil to the pan and heat the pan over medium high heat. Once the pan is hot, add the seasoned steaks.
  • Cook for three minutes without moving the steak. Use a sturdy spatula to flip the steak and cook for three more minutes. Move the steaks to the oven and cook for a few minutes or until internal temperature reaches 120 – 125 degrees for medium-rare.
  • Remove steaks to a cutting board and tent for 5 minutes. This will allow the juices to reabsorb and redistribute into the steak. Letting the Baseball steaks rest is a critical step for a perfectly cooked medium rare steak.

Notes

Tips For Success: 
  • Patience: Don’t move the steak in the pan until it’s time to flip it. This will ensure a good sear.
  • Internal Temperature: When cooking a thick cut of meat like a baseball steak, or for that matter, any piece of meat, there are factors that go in determining the cooking time. The best way to ensure your steak is cooked to your preference is to use an instant read meat thermometer.
  • Resting Temperature: Keep in mind that this pan-seared baseball steak, or any piece of meat you cook will continue to cook after removed from the oven and tented. Generally the internal temperature will rise from 5 – 10 degrees.
Before cooking the steaks, make a simple compound steak butter like my recipe for Whisky Butter. Once the steak is plates, top with a pat of the butter. Balsamic Glaze is also a good option.
Cook the baseball steaks in butter and herbs: Melt Butter in your oven safe skillet at medium heat. Add one clove garlic, a few sprigs of rosemary and thyme. Let the herbs cook in the butter for two minutes. Turn up heat to medium high and add salt and peppered steaks. Tilt the pan and spoon butter over steaks as they cook on one side for three minutes. Turn and repeat, then transfer steaks (minus the herbs) to the oven to finish.

Nutrition

Calories: 174kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 676mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 351IU | Calcium: 7mg | Iron: 0.2mg

Pan-Seared Baseball Steak … It’s What’s For Dinner

Creamy White Bolognese With Tagliatelle Pasta

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Rich, velvety, and full of comforting depth, creamy White Bolognese with Tagliatelle is the kind of pasta dish that feels both rustic and luxurious.

White Bolognese with Tagliatelle Pasta.

If you’ve followed my blog for a while, you know that I love recreating recipes from local restaurants. Recipes that have blown me away and that I want to share with you. My latest comes from one of the most popular Italian Restaurants in Denver, Barolo Grill, who specializes in Northern Italian Cuisine. This creamy version of Tagliatelle Bolognese is a nice alternative to the traditional red sauced Bolognese.

A recipe from their Executive Chef, let’s take a look.

What Is White Bolognese Sauce?

In Culinary School, we made the traditional red-sauced bolognese many times. That’s when I fell head over heels in love with this traditional Italian dish. I simply couldn’t resist trying this White Bolognese with Tagliatelle pasta, and it does not disappoint.

White Bolognese (also called White Ragu or Ragu Bianco) is a variation of traditional Italian Bolognese sauce that skips the tomatoes and focuses on meats, spices and dairy to build flavor.

  • No Tomatoes: Unlike classic Bolognese, which has a tomato base, white Bolognese uses stock, cream and milk instead.
  • Meat Forward: Commonly made with ground veal, pork or beef, this recipe calls for a mix of all three.
  • Aromatics: Onion, celery and leeks (sofrito) are gently cooked in sauteed to create the flavor base.

Why Tagliatelle Is The Best Pasta For White Bolognese?

  • Tagliatelle originates from Emilia-Romagna, the same region that gave us bolognese sauces. It’s a classic and natural partner for bolognese and ragu’s.
  • Tagliatelle has a wide flat shape which clings beautifully to creamy slow-simmered sauces.
  • This ribbon style pasta has a rustic feel, making it perfect for a rustic style sauce.

Texture and Flavor – White Bolognese Sauce

The end result is a rich, savory pasta dish without being heavy. A subtler and more delicate dish than tomato based versions. Often paired with pappardelle, rigatoni or spaghetti, Barolo Grill has made their White Bolognese with Tagliatelle Pasta.

Tagliatelle Bolognese is a dish that elevates a weeknight dinner yet feels worthy of a special occasion. A lighter, more elegant take on the classic Italian favorite.

Ingredients You’ll Need

Ingredients to make White Bolognese with Tagliatelle pasta.
  • Best meat for White Bolognese: Ground Beef, Ground Pork and Ground Veal.
  • Leeks, Celery and Onion make up the “sofrito” to season the meat.
  • Chicken Broth, Milk and Cream are used to make the white bolognese sauce.
  • Parmesan Rind: Parmesan rinds are used in Italian cooking primarily to add depth, and richness of flavor soups, stews, and sauces. While the rind is too tough to eat directly, it’s loaded with flavor and slowly releases it when simmered in liquid. You’ll remove it when the sauce is cooked.
  • Tagliatelle Pasta: Tagliatelle is a traditional Italian egg pasta. It’s golden color and long flat ribbons make this an excellent choice for White Bolognese.

Substitutions

  • Ground Veal: Ground veal may be hard to find, and you may have to ask you butcher to special order it. If you simply can’t find it, ground chicken ( a mix of both thighs and breasts) is a good substitution. Please note, I’ve made this recipe several times and at one point added ground lamb in place of the veal. I felt it’s strong gamey flavor ruined the dish.
  • Wine: Please feel free to substitute white wine for the chicken broth.
  • Pasta: I’d substitute pappardelle or fettuccine noodles for the tagliatelle.

How To Make White Bolognese – Step by Step

How to make white bolognese, browning meat step 1.
  1. Step 1: Prepare the Meat: Heat the olive oil in a large skillet over medium high heat. Add the onion, celery and leeks. Saute until vegetables are translucent, about 5 minutes. Add the ground beef, veal and pork and cook until no longer pink. Deglaze the pan by adding stock, gently scraping the bottom of the pan to pull up the browned bits. Simmer for two minutes.
Adding dairy to meat sauce to make white bolognese, step 2.
  1. Step 2: Make The White Bolognese Sauce. Add milk, cream, parmesan rinds and bring to a simmer.
Finishing bolognese sauce to make white bolognese, step 3.
  1. Step 3: Cook uncovered stirring occasionally until sauce reduces and thickens. About 1 – ½ hours. Remove cheese rinds.
How to plate white bolognese, step 4.
  1. Step 4: Cooking Tagliatelle For Bolognese: Cook pasta in salted boiling water according to package directions for al dente (an extra firm bite). Drain pasta, reserving about ½ cup of the pasta cooking water. Add some of the pasta water to the sauce and toss together the pasta with the bolognese sauce. Garnish with fresh chopped sage, rosemary and shaved Parmesan cheese. Serve immediately.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Variations

I hate to mess with a recipe that’s been created by such a highly accredited chef and restaurant, but here are some ideas to switch things up.

  • Mushrooms are always a good choice for Tagliatelle Bolognese. Simply add them during step one while preparing the meat.
  • Pancetta: Add about four ounces of pancetta to the meat line-up. It’s routinely added to White Bolognese. Just chop it and cook it along with the other meats.
  • Lighten things up: I personally think this is not a time to count fat calories, but you can omit the cream and use all milk. You can rely on the long simmer time and the Parmesan cheese to thicken the sauce.

Tips for Success:

  • Mise en Place: As with any recipe that features a lot of ingredients, gather, measure and organize everything before starting the cooking process. A well organized kitchen inspires a well organized mind.
  • Don’t Overcook the pasta. Follow directions of a-la-dente. The pasta will continue to cook a bit when it meets the sauce. A mushy pasta will simply ruin the dish.

Make Ahead, Storage and Freezing

  • Make Ahead: You can prepare the sauce up to two days in advance. Just refrigerate until ready to serve. Gently reheat stovetop, then cook pasta and continue with recipe. A harsh boil when reheating the sauce may cause the sauce to separate. Use low heat.
  • Storage: Let the pasta cool, then store any leftovers (pasta and sauce combined) in an air-tight container in the refrigerator for up to 4 days.
  • Reheating: I like to use a microwave to reheat pasta dishes. The 50% power feature is your best friend. Gently reheat individual servings in 30 second increments until warm and creamy.
  • Freezing: You can freeze Tagliatelle Bolognese in a freezer friendly container. Use freezer zip-lock style bags. Squeeze the air out, then lay flat to optimize freezer space. Freeze for up to three months. Please Note: I’m not a fan of freezing cream based pasta dishes. Once thawed and reheated, the texture of the cream sauce and the pasta just isn’t up to par. A splash of milk will sometimes revitalize the thawed and heated pasta.

Serving Suggestions:

  • Wine Pairing: A full bodied white like a Chardonnay or Pinot Gris. A buttery Chardonnay will soften the rich sauce. And a dry crisp Pinot Gris will compliment the richness.
  • Side Dishes: This is a very hearty meal that will benefit from a crisp mixed green salad. Try serving that tossed salad with this easy Red Wine Vinegar Salad Dressing = perfect. A loaf of crusty bread is always welcome with any Italian main course.

FAQ

Is White Bolognese A Traditional Italian Dish, or American?

We most often think of tomato based sauces when it comes to Italian Food. We learned in Culinary School that White Bolognese (ragu in bianco), is an authentic tomato-free Italian Meat Sauce from Emilia Romagna in Northern Italy.

How Do I Get The Bolognese Sauce to Cling To The Tagliatelle Pasta?

The magic of adding starchy reserved pasta cooking water will most certainly help the sauce stick to the pasta. Also vigorously tossing the sauce and the pasta together will blend the two.

Why Should I Make This The Day Before?

Making White Bolognese sauce a day in advance will allow the flavors to marry and intensify. Plus, if you’re making this for entertaining, all of the hard work and clean-up is done! All that’s left is to do is cook the pasta and pour the wine.

More Main Course Meaty Pasta Dinners

And if you’re looking for more pasta recipes for dinner, don’t miss my Pasta Category. You’ll find lots of great ideas, including the most popular on my site for Cowboy Spaghetti. An easy weeknight dinner with ground beef, spaghetti and plenty of cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White Bolognese with Tagliatelle pasta.
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White Bolognese with Tagliatelle Pasta

Rich, velvety, and full of comforting depth, creamy White Bolognese with Tagliatelle is the kind of pasta dish that feels both rustic and luxurious.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Pasta Recipes
Cuisine: Italian
Servings: 10
Calories: 464kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoons Extra Virgin Olive Oil
  • ½ Cup Sweet or Yellow Onion Fine diced
  • ½ Cup Celery Fine diced
  • ½ Cup Leeks Fine Diced
  • ½ pound Lean Ground Beef
  • ½ pound Ground Pork
  • ½ pound Ground Veal Or Ground Chicken, a mix of thighs and breast meat
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • ½ Cup Chicken Stock Or Veal Stock or white wine
  • 1 ½ Cups Whole Milk
  • 1 ½ Cup Heavy Cream
  • Pieces of Parmesan Rind
  • 1 Pound Tagliatelle Pasta
  • Minced sage, rosemary and shaved Parmesan Cheese For Garnish

Instructions

  • Heat the olive oil in a large skillet over medium high heat. Add the onion, celery and leeks. Saute until vegetables are translucent, about 5 minutes.
  • Add the ground beef, veal and pork and cook until no longer pink. Season with salt and pepper then deglaze the pan by adding stock, gently scraping the bottom of the pan to pull up the browned bits. Simmer for two minutes.
  • Add milk, cream, parmesan rinds and bring to a low simmer. Cook uncovered stirring occasionally until sauce reduces and thickens. About 1 – ½ hours. Remove cheese rinds.
  • Cook pasta in salted boiling water according to package directions for al dente (an extra firm bite). Drain pasta and toss together with the white bolognese sauce. Garnish with fresh chopped sage, rosemary and shaved Parmesan cheese. Serve immediately.

Notes

Tips For Success
  • Mise en Place: As with any recipe that features a lot of ingredients, gather, measure and organize everything before starting the cooking process. A well organized kitchen inspires a well organized mind.
  • Don’t Overcook the pasta. Follow directions of a-la-dente. The pasta will continue to cook a bit when it meets the sauce. A mushy pasta will simply ruin the dish.

Nutrition

Calories: 464kcal | Carbohydrates: 37g | Protein: 22g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 218mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

How To Make The Juiciest Turkey Burgers For The Grill

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Who says Turkey Burgers have to play second fiddle to beef? These Turkey Burgers for the Grill are juicy, boldly seasoned and so full of flavor you’ll forget they’re the “healthy” option. Here you’ll find instructions, tips and a recipe to successfully and deliciously grill turkey burgers. Fire up the grill because this is a grilled turkey burger that can finally rival, and maybe replace your favorite beef burger.

Turkey burgers for the grill with toasted buns and coleslaw.

Why Turkey Burgers Go Wrong

If you’ve ever tried making turkey burgers by simply shaping ground turkey into patties, you’ve more than likely run into a problem. The texture simply doesn’t hold up. Especially when making turkey burgers for the grill. Plain ground turkey tends to fall apart without a binder to keep it together. On top of that, it’s naturally lean, which means the burgers often cook up dry and bland, nothing like that juicy beef burger you might be craving.

The fix, How To Keep Turkey Burgers From Falling Apart On The Grill: Adding the right ingredients to boost both flavor and texture. A simple egg works wonders as a binder, while also adding moisture. From there, it’s all about layering in flavor. After plenty of testing and tweaking, I’ve landed on a turkey burger that delivers. Warm spices for depth, a touch of heat from fresh jalapeno and a juicy bite that stand up proudly to any beef burger.

Why These Grilled Turkey Burgers Work

  • How To Keep Them Juicy: Adding moisture and fat in the form of an egg will keep these turkey burgers from drying out on the grill.
  • Flavor: Smoked paprika, chili powder and jalapeno pepper adds a Southwestern WOW factor to an other wise potentially bland turkey burger.
  • No Bread Crumbs: This is a turkey burger that doesn’t use bread crumbs for a binder. If you use a gluten free bun, these will be a gluten free turkey burger.

The best part is that you can throw them together in a matter of minutes with only seven ingredients. It’s simply a great recipe for those who don’t eat beef.

Ingredients You’ll Need

Ingredients to make turkey burgers for the grill.
  • Egg: Since turkey burgers tend to be dryer than ground beef, we’ll add egg to help hold it together and add moisture.
  • Vegetables: We’ll add choppped jalapeno pepper and onion.
  • Spices: We’re turning this into a Southwestern Turkey Burger with seasonings of Chili Seasoning and Smoked Paprika. Please note we’re using a chili seasoning powder that is a blend of spices commonly used to season Tex-Mex style Chili soups. rather than single blend chile (with an “e”).
  • Ground Turkey: Tip: Choose a package of ground turkey labeled “ground turkey” rather than ground turkey breast. Ground turkey is a mix of both dark and light turkey meat. Purchasing leaner ground turkey breast may compromise the stability of the grilling this burger.

Seasoning Variations

A Southwestern themed seasoning mix is our favorite, but here are some other ideas to season turkey burgers:

  • Switch out the seasonings with 3 Tablespoons powdered Ranch Dressing Seasoning Mix.
  • Use Chipotle Pepper Powder in place of the smoked paprika. Doing so will keep that smoky flavor profile and add more spicy heat.

How To Make Turkey Burgers For The Grill, It’s Easy

ngredients in a bowl to make turkey burgers for the grill.
  1. Step 1: Simply grab a good sized bowl and add all of the ingredients.
Ground turkey mixed with seasonings and jalapeno peppers to make turkey burgers for the grill.
  1. Step 2: Just like you’d do when making meatloaf, use your hands to gently mix the ingredients together until well blended.
Three turkey burger patties.
  1. Step 3: How Long To Grill Turkey Burgers: Form the meat into patties, then chill in the refrigerator for 30 minutes, and you’re ready to grill those turkey burgers. Oil your grill grates by pouring a little bit of olive oil on a paper towel and rubbing the grates. Cook at 400 degrees about 6 minutes per side or until a digital read meat thermometer registers an internal temperature of 160 degrees.

About Those Turkey Burger Patties

I turned one pound of turkey meat into three ⅓ pound patties. Simply because I had purchased larger buns. You most certainly can make four ¼ pound turkey burger patties to serve more and fit smaller hamburger buns.

Variations and Topping Ideas

  • Peppers: Jalapeno’s too spicy? You can use chopped red bell pepper or orange bell pepper. Poblano peppers are a good choice here, but you’ll need to sautee or roast them before adding them to the meat mix. The flavor of raw poblano peppers is very grassy. Frying them will improve flavor dramatically.
  • Cheese: Want a grilled turkey cheeseburger. A good melting cheese like American cheese is a good choice, or even Muenster will work here. Try slices of Pepper Jack or Monterey Jack Cheese.
  • Tomatoes: It’s hard to resist adding a slice of tomato when fresh Summer tomatoes are available.
  • Lettuce: A slice of Iceberg, Romaine or green leafy lettuce will all work here.
  • Slaw: Try my recipe for quick lime slaw: 1 ¼ Cup Coleslaw Mix or a mix of purple cabbage and shredded carrots, ⅓ Cup Mayonnaise, 2 Tablespoons Lime Juice = Easy! Or take a look at Bobby Flay’s Slaw Burger recipe. It’s a good creamy just right Summer slaw recipe.
  • Pickled Onions: Ever tried them? Mexican Pickled Onions will add a vibrant sweet and tangy flavor.
  • Aioli: Add an additional kick of jalapeno flavor and smear some Jalapeno Aioli in place of the quick slaw.

Tips For Success

  • How To Keep Turkey Burgers From Falling Apart: Practice those knife skills and fine chop the onion and Jalapeno pepper. If the cuts are too large, it may cause the burgers to fall apart.
  • Hands: Use your hands to mix the turkey burger ingredients together before forming into patties Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dryer burger experience.
  • Mayonnaise: A toasted burger bun makes for a great burger experience. Brushing a little mayonnaise on each bun, rather than butter will toast them beautifully.

Make Ahead and Meal Prep

  • Make Ahead: These turkey burger patties can be made up to one day in advance. Simply cover with plastic wrap and refrigerate until ready to grill.
  • Meal Prep: I have doubled this recipe to freeze the patties for a quick dinner. Just individually wrap each uncooked turkey burger patty in plastic wrap. Throw them directly on the grill still frozen and they’ll cook up just fine. Just make sure to use a digital read meat thermometer to insure they’re cooked through at 160 degrees.

Storage

  • Store any leftover turkey burgers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Use your air fryer to reheat leftover grilled turkey burgers. It’s a great tool for maintaining that crispy exterior. To reheat in the microwave, the 50% power feature is your best friend. Reheat in 30 second increments until hot enough to eat.

FAQ’s

Can I Cook Turkey Burgers Stovetop?

Absolutely. Use a grill pan, or your favorite heavy skillet that will yield a good sear. Add a tablespoon of oil before adding patties. A cast iron skillet works well here, but I prefer my French Blue Carbon Steel Pan. It’s preferred by chefs, lighter weight than a cast iron and sears like a champ. Resist the urge to use a non-stick pan as they are notorious for not generating enough heat for a good sear. Disclaimer: I am an Amazon affiliate. If you purchase the carbon pan using the link I’ve provided, I receive a small commission at no extra charge to you.

Can I Cook Turkey Burgers In The Oven?

Place turkey burger patties on a lightly oiled or sprayed baking sheet. A baking sheet with a raised grate is even better, as it will allow air to circulate around the patties as they bake. Bake at 375 degrees for 25 – 30 minutes, or until a digital instant read thermometer reads an internal temperature of 165 degrees. To obtain Maillard reaction (crispy exterior), finish by broiling the burgers for a few seconds on each side.

Why Are My Grilled Turkey Burgers Dry?

More than likely, they’re overcooked. Keep that digital read meat thermometer handy to keep that internal temperature from cooking over 160 degrees.

If you’re looking for low-fat turkey burgers that stay juicy, I hope you give this grilled turkey burger recipe a try. It’s a great alternative to beef burgers, and a must have recipe for those who don’t eat beef.

And don’t miss category for Hamburger Recipes, you’ll find lots of great ideas, including the most popular burger recipe on my site for juicy perfect Buffalo Burgers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Jalapeno turkey burgers for the grill.
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Jalapeno Turkey Burgers For The Grill

These Turkey Burgers for the Grill are juicy, boldly seasoned and so full of flavor you'll forget they're the "healthy" option. Fire up the grill because this is a turkey burger that can finally rival, and maybe replace your favorite beef burger.
Prep Time15 minutes
Cook Time12 minutes
Resting time30 minutes
Course: Main Course Turkey
Cuisine: American
Servings: 4 burgers
Calories: 278kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Ground Turkey
  • 1 Large Egg whisked
  • 1 Tablespoon Smoked Paprika
  • 2 teaspoons Chili Powder
  • 1 Jalapeno pepper Fine chopped, seeds and veins removed for less heat
  • ⅓ Cup Sweet Onion Fine chopped
  • ½ teaspoon Kosher Salt
  • 3 -4 Hamburger Buns Depending on how many patties

Instructions

  • Place all ingredients in a medium sized bowl and use your hand to gently blend everything together.
  • Form the meat into the patties. You can form them into four ¼ pound patties or three ⅓ pound patties. Depending on the size of your burger buns.
  • Chill them in the refrigerator for 30 minutes. Oil your grill grates by pouring a little bit of olive oil on a paper towel and rubbing the grates. Cook at 400 degrees about 6 minutes per side or until a digital read meat thermometer registers an internal temperature of 160 degrees.

Notes

Tips For Success: 
    • How To Keep Turkey Burgers From Falling Apart: Practice those knife skills and fine chop the onion and Jalapeno pepper. If the cuts are too large, it may cause the burgers to fall apart.
    • Hands: Use your hands to mix the turkey burger ingredients together before forming into patties Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dryer burger experience.
    • Mayonnaise: A toasted burger bun makes for a great burger experience. Brushing a little mayonnaise on each bun, rather than butter will toast them beautifully.
 
We like to top these burgers with a simple Quick Lime Slaw: 1 ¼ Cup Coleslaw Mix or a mix of purple cabbage and shredded carrots, ⅓ Cup Mayonnaise, 2 Tablespoons Lime Juice = Easy!

Nutrition

Calories: 278kcal | Carbohydrates: 24g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 597mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1293IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg

Turkey Burgers For The Grill … It’s What’s For Dinner

Pan Seared Merlot Steak with Blue Cheese Butter

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The Merlot Steak, a hidden gem of the beef world, cooks up in just minutes seared in a sizzling hot pan. Juicy, tender and flavorful, slice it thin, and top it with a decadent and easy to make Blue Cheese Butter. A steakhouse worthy dinner at home.

Sliced merlot steak on a cutting board.

What Is A Merlot Steak?

The Merlot Steak is a cut from the hind leg of the steer where the round and shank meet. It’s a well worked muscle, which makes it an incredibly lean cut that needs to be cooked hot and fast to remain tender and juicy. It’s ideal for grilling or pan searing and comes with a nice beefy flavor. The merlot steak has been compared to a Flank Steak, but with a much finer grain. The merlot steak reminds me more of a top sirloin filet.

Availability, Where To Buy It

Usually used for ground beef, you typically won't find a Merlot steak at your local supermarket. Check with your local specialty meat butcher shop, or find an on-line source. Example, I order them from a cattle ranch in Wyoming, Bootheel 7 Ranch. Which is where I found another rare beef cut, the Denver Steak.

I’ve become obsessed with this recipe for blue cheese butter, and it flavored this Merlot Steak to perfection. Let’s take a look.

Ingredients To Make Blue Cheese Butter

Fat (butter) plus flavor makes a perfect topping for any lean cut of beef steak. Simply stated, this blue cheese butter for steak is amazing.

Ingredients to make blue cheese butter.
  • Butter: ½ stick (4 tablespoons) salted or unsalted. Room temperature.
  • Blue Cheese: Choose a blue cheese that is sold in wedge. It’s a creamy product that will blend well with the butter. Pre-crumbled blue cheese sold in a plastic container is a dryer product. Choose any type of blue cheese, Stilton, Gorgonzola or I like American made Maytag Blue Cheese.
  • Garlic and Chives

How To Make Blue Cheese Butter

Ingredients to make blue cheese butter in a bowl.
Smashing ingredients with a fork to make blue cheese butter for Merlot steak.
  1. Step 1: Place the chopped garlic, chopped chives, crumbled blue cheese and softened butter in a bowl.
  2. Step 2: Use a fork to smash the ingredients together until well blended.
Rolling compound blue cheese butter into a roll using plastic wrap.
A roll of blue cheese butter for merlot steak.
  1. Step 3: Use a spatula to scoop the blue cheese butter onto a small sheet of plastic wrap.
  2. Step 4: Roll the butter into a cylinder shape and seal the ends. Place in the refrigerator until the butter is set up and hardened. About 30 minutes.

How To Cook A Merlot Steak

As I mentioned above, a Merlot steak is a very lean cut of meat, which makes it a good candidate for either pan searing or grilling. It’s quick to cook because high heat is required to keep the steak tender.

Thanks to Culinary School, I have gotten into the habit of cooking almost any steak in my Blue Carbon Steel Pan. It’s a pan preferred by chefs and can be found in almost any restaurant kitchen. It heats quickly, it distributes that heat evenly, the metal gets very hot for a good sear. And it’s a stove-top to oven pan. You can also use a cast iron skillet. I prefer the carbon steel because of it’s lighter weight and manageability.

Disclaimer: I am an Amazon affiliate. If you purchase the carbon steel pan through the link I’ve provided above, I receive a small commission at no extra charge to you.

A merlot steak on a cutting board.
Pan seared merlot steak in a carbon steel pan.
  1. Step 1: Start by removing the steak from it’s packaging and pat the steak dry with a paper towel. Let the steak sit at room temperature for at least 30 minutes, or up to an hour even better. Season with salt and pepper, or Montreal Steak Seasoning.
  2. Step 2: Use a paper towel to coat the bottom of the pan with oil. Vegetable oil or olive oil work well here.
  3. Step 3: Heat the pan until it’s searing hot. Add the Merlot Steak and sear 2 – 3 minutes. Flip the steak, lower the heat slightly and cook for another 2 – 3 minutes. Use a digital read meat thermometer to determine that the internal temperature has cook to 120 – 130 degrees.
Sliced merlot steak on a cutting board.
  1. Step 4: Tent and Slice: As with any steak, it’s important to tent the steak with foil before slicing. This allows the juices that were forced out of the edges and into the center, to migrate back to the edges. If you cut a steak too soon, all of that juicy flavor will spill out onto the cutting board rather than stay in the steak.
  2. Step 5: How to Slice A Merlot Steak: It’s also important to know how to slice a Merlot Steak. Slice the steak against the grain and at a bias. Since the Merlot cut is such a lean cut of beef, it won’t be as easy as a flank steak to locate the grain. Look carefully for the grain, then rotate the steak at a 45 degree angle. Thin slice the steak in about ¼ inch slices.

Tips For Success:

  • Don’t try to sear any steak in a non-stick skillet. They are notorious for not creating enough heat to get a successful sear. Use a good heavy skillet.
  • Not a “rare” steak person? Simply stated, a Merlot Steak needs to be cooked at an internal temperature of 120 – 130 degrees. Anything more than that will produce a dry, unappealing steak. A T-bone steak may be a better choice for those of you who like a well-done steak.

How To Serve It

Sliced Merlot Steak served with baked potato and broccoli.

Quickly add a few slices of the steak to a warmed plate and immediately top with about a tablespoon of the Blue Cheese Butter. I always like a traditional potato dish with steak. Either cooked in foil in the oven, or take a look at my recipe for Slow Cooker Garlic Butter Baked Potatoes. A green vegetable like broccoli rounds out the meal.

Variations

I truly love this Blue Cheese Butter for a Merlot Steak. The steak’s mild beefy flavor is enhanced with this creamy blue cheese flavor. Here are some other ideas:

Storage:

  • Store any leftover steak in an airtight container in the refrigerator for up to four days.
  • Gently reheat slices stovetop in a skillet for just a few seconds per side.. Since the steak has been cooked to Medium Rare, you’ll be able to gently reheat without losing much of the tender goodness.
  • Blue Cheese Butter: You’ll have plenty of Blue Cheese Butter leftover. It will keep in the refrigerator in it’s plastic wrap for up to two weeks. Enjoy this treat over any steak, chicken or even green beans. About the green beans: I tried it and it was delicious.

FAQ’s

How Do I Make Sure A Merlot Steak Is Perfectly Cooked?

Again, this is a very lean and thin cut of steak. Sear quickly to get a good crust, and cook to an internal temperature of 120 – 130 degrees, rare or medium rare. Anything over that will cause the steak to dry out.

How Should I Cook A Merlot Steak?

Hot and fast. A heavy skillet like a French Carbon Steel Pan is my preferred way. A cast iron skillet works well here. And your outdoor grill is also a good tool. If you’re good at oven broiling steaks, this is also an option.

Do You Need To Marinate A Merlot Steak?

A Merlot steak is a good candidate for a steak marinade. Usually I just season with salt and pepper and bring the flavor with a compound blue cheese and butter. If you’re looking for a good steak marinade take a look at this Overnight Steak Marinade, or this one I use for Steak Kabobs.

Why Is Merlot Steak So Hard To Find?

It’s a “butcher’s” cut with limited yield per animal. Many processors grind it or keep in in roasts, so retail availability is rare. Ask whole-animal butchers or shop on-line.

More Pan Seared Steak Recipes

Don’t miss my category for Beef Recipes, you’ll find lots of great burger, steak, brisket and beef soups and stews. Including the most popular pan seared steak on my site for Beef Tagliata. An Italian steak recipe that will WOW the family and wow you because it’s so easy to make.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A pan seared merlot steak with blue cheese butter, served with a baked potato and broccoli.
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Pan Seared Merlot Steak with Blue Cheese Butter

The Merlot Steak, a hidden gem of the beef world, cooks up in just minutes seared in a sizzling hot pan. Juicy, tender and flavorful, slice it thin, and top it with a decadent Blue Cheese Butter. A steakhouse worthy dinner at home.
Prep Time10 minutes
Cook Time10 minutes
Resting time10 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 259kcal
Author: Lea Ann Brown

Ingredients

  • For The Blue Cheese Butter
  • 4 Tablespoons Butter ½ stick
  • 2 Healthy Tablespoons Blue cheese
  • 1 teaspoon Garlic minced
  • 1 teaspoon Chives minced
  • For The Merlot Steak
  • 1 pound Merlot Steak
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper

Instructions

  • For the Blue Cheese Butter: Allow about 30 minutes for the butter to come to room temperature, or soften the butter in a microwave safe bowl until malleable.
  • Using a fork, mash in and combine blue cheese, chives and garlic until fully mixed.
  • Spoon the butter onto a small sheet of plastic wrap. Form the butter into a cylindar and seal the edges. Return the butter to the refrigerator for about 30 minutes.
  • For the Merlot Steak
  • Remove steak from the fridge 30 minutes before cooking. An hour is even better.
  • Use a paper towel to pat the steak dry and season both sides with salt and pepper, or Montreal Steak Seasoning.
  • Add the olive oil to the skillet. I like to use a paper towel to smear it around to coat the bottom of the pan.
  • Heat the pan over medium high heat, and once hot, add the Merlot Steak. Sear for three minutes. Once the steak is browned on one side, turn and cook for another three minutes. Use a digital meat thermometer to determine that the interior temperature has reached 120 – 130 degrees.
  • Transfer the steak from the skillet and place it on a cutting board. Tent with foil and let it rest for 5 – 10 minutes. Look for the grain and slice the steak against the grain and at a bias. Top with several slices of the Blue Cheese Butter and serve immediately.

Notes

A good rule of thumb is to allow ¼ pound of any protein per person. If you want heartier servings, this recipe will serve 2 people. 
Tips For Success: 
  • Don’t try to sear any steak in a non-stick skillet. They are notorious for not creating enough heat to get a successful sear. Use a good heavy skillet.
  • Not a “rare” steak person? Simply stated, a Merlot Steak needs to be cooked at an internal temperature of 120 – 130 degrees. Anything more than that will produce a dry, unappealing steak. A T-bone steak may be a better choice for those of you who like a well-done steak.

Nutrition

Calories: 259kcal | Carbohydrates: 0.4g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 459mg | Potassium: 433mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 365IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg

Merlot Steak with Blue Cheese Butter … It’s What’s For Dinner

Pan Seared Denver Steak with Blue Cheese Sauce

By 2 Comments

Meet the beef steak you never knew you were missing. The Denver Steak with it’s beefy flavor and tender texture is becoming increasingly more popular and will make you wonder why it isn’t already a staple in your kitchen. In this recipe, the steak is seasoned simply, pan seared and finished in the oven. Served with a rich, bold creamy blue cheese sauce, a satisfying combo that hits all the right notes for any steak lover.

Pan seared Denver steak served with fried potatoes and Blue Cheese Sauce.

I was first introduced to Denver Steak while attending Culinary School. Our Executive Chef praised it as an emerging popular cut that every chef should be familiar with and know how to cook well. That day, we spent hours preparing Denver Steaks, experimenting with different seasonings, sauces and compound butters to compliment this unique cut of beef.

One of my personal favorites, and the version I’m sharing with you, is a Denver steak simply seasoned with salt and pepper, pan seared, then finished in the oven. It’s served with a rich, creamy blue cheese sauce that takes it over the top. The result? Melt in your mouth tender steak with a fancy restaurant feel sauce. Blue cheese and steak are, without a doubt, a perfect match.

What Is A Denver Steak?

The Denver Steak is a cut that comes from the chuck primal, serratus ventralis muscle, just below the shoulder blade. The same area where the famous 7-bone chuck roast lives. Most chuck cuts are heavily used muscles, and can be tough. The Denver Steak, due to it’s location under the blade bone is one cut that isn’t used as much by the animal, rendering it well marbled. Which means it responds to a quick cook time, rather than a roast that requires hours to become tender.

  • Yield: One cow will yield two Denver Steaks.
  • Tip: Buy a Denver Steak from a butcher you trust and ask if the steak has been cut from “under the blade”.

Why Is It Called Denver Steak When It Comes From The Chuck?

Interesting story: The name and cut comes from a project from the 2000’s, The Cattlemen’s Beef Checkoff Program, a project designed to discover, identify and promote cheaper cuts of meat coming from the chuck primal area. The program was successful, as it trained butchers to invent three new steaks. The Denver, the Flatiron and Teres Major. The steak’s name has no historical meaning, it was simply a marketing concept debuted in 2009.

Flavor, Texture and Value

The Denver Steak has the qualities of both a Ribeye and a New York Strip Steak in one! This cut carries all the depth of flavor associated with the chuck while remaining super tender like a fine steak. The steak is beautifully marbled with fat which melts during the cooking process, making it incredibly flavorful and moist. The Denver steak is typically less expensive than a Ribeye or New York Strip.

Availability: Where To Buy It

You typically won’t find a Denver steak at your local supermarket. It takes a skilled butcher to know how to extract this cut. Check with your local specialty meat butcher shop, or find an on-line source. Example, I order them from a cattle ranch in Wyoming, Bootheel 7 Ranch. This is also where I found another hard to find cut, The Merlot Steak.

Let’s get started:

Ingredients You’ll Need

Ingredients for Denver Steak Recipe
  • Denver Steaks: The two steaks pictured above weigh 1.5 pounds. In my books that’s enough for four people when serving with sides.
  • Heavy Cream will make a luscious, rich blue cheese sauce.
  • Shallot: A shallot’s flavor is milder and more delicate than onion. Whether diced, minced or sliced, they can be used to season about any savory dish. I don’t think a day went by in Culinary School that we didn’t use them.
  • Butter and Flour work together to thicken the sauce.
  • Blue Cheese: Any type of blue cheese will work for this recipe. I prefer Stilton or Gorgonzola. Purchase a wedge of blue cheese rather than already crumbled in a plastic container. The wedge will offer a creamier texture, which will melt easier.

Step By Step Instructions

Cooking shallots to make Blue Cheese Sauce for Denver Steak.
  1. Step 1: Make The Blue Cheese Sauce: Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles subside, add the diced shallot and cook until tender, about 2 minutes.

Why Wait Until Bubbles Subside When Cooking with Butter? When cooking with butter, it’s important to wait for the foaming to subside before adding food. During the melting process, bubbles appear, meaning that water is evaporating from the butter. This evaporation is necessary for butter to reach a higher cooking temperature. If you add food before the water is gone, the food will absorb the butter, rather than cook in it.

Cooking shallots to make blue cheese sauce for a Denver steak.
  1. Step 2: Make the roux: Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
Step 3, adding blue cheese to make blue cheese sauce for a Denver steak.
  1. Step 3: Add The Dairy: Stir in the cream and whisk until smooth and starting to thicken. Then stir in the crumbled blue cheese.
Stirring blue cheese sauce until smooth and creamy. Step 4.
  1. Step 4: Stir: Whisk on low heat until smooth and creamy. The consistency will be like gravy. Set aside and keep warm while you cook the steak.

How To Pan Fry A Denver Steak

How To Pan sear a Denver steak.
  1. Step 5: Pan Sear The Steak: After steak has come to room temperature (allow at least 30 minutes) pat the steak dry using a paper towel. Melt butter in an oven-proof skillet over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear on one side for two minutes, or until golden browned. Turn the steak and cook the other side for another two minutes. Feel free to tilt the pan and spoon butter over the steak as sit cooks. I normally don’t do this, but some chefs like the buttery flavor this method adds.
  2. Move the pan to a pre-heated 400 degree oven to finish cooking.  I recommend medium rare, at 135 degrees.
How to slice a Denver Steak.
  1. Step 7: How To Slice A Denver Steak: Move to a cutting board and use a piece of foil to tent for about 10 minutes. Use a Chef’s knife to slice the steak against the grain.
Pan seared Denver steak served with blue cheese sauce and cubed fried potatoes.
  1. Step 8: To Serve: Spoon a couple of dollops of the blue cheese sauce onto the plate and arrange a few slices of steak on top.

What To Serve It With

Tips For Success

  • Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
  • Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
  • Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
  • Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
  • Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
  • Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.

Steak Internal Temperature Doneness Guide

  • Rare: 125 – 130 degrees
  • Medium Rare: 130 – 140
  • Medium: 140 – 150
  • Medium Well: 150 – 160
  • Well: Over 160 degrees

Questions You May Have

What Is The Best Skillet for Pan Seared Steak?

A cast iron skillet is always a good choice to sear and cook meats. But, I find them heavy and hard to lift. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared meat. (I am an Amazon affiliate. If you make a purchase using the above link, I receive a small commission at no extra charge to you.)

Can I Grill A Denver Steak?

Absolutely! Season the steak with salt and pepper, or a steak seasoning mix like Montreal Steak Seasoning. Preheat the grill to get the grates sizzling hot. Cook at 400 degrees, for about 5 – 6 minutes per side or until internal temperature reaches desired doneness. Use a digital real thermometer to determine internal temperature. Remove to a cutting board, tent and let rest before slicing against the grain and serving.

Can I Cook A Denver Steak From Frozen?

Yes. Remove as much moisture as you can from the steak, using a paper towel. Sear according to directions, however, once it hits the oven the cook time will increase. Keep a close eye on the steak using a digital read meat thermometer.

Uses and Serving Suggestions

Storage

  • Store any leftover steak, thin sliced and sealed well in the refrigerator for up to 4 days. To reheat gently fry in a steak pan until just warm. You don’t want to cook the steak again, just heat it up warm enough to eat it. I like to eat left over slices of steak with a fried egg, for a steak and egg breakfast.
  • Store any leftover Blue Cheese Sauce in a air-tight container in the refrigerator for up to 4 days. The 50% power feature on the microwave is your best friend when reheating this sauce. Heat individual portions in the microwave in 30 second increments.

More Steak Recipes

And don’t miss my category for Beef recipes. You’ll find lots of great burgers, steaks and more, including the most popular on my site for Beef Tagliata. Flank steak, the Italian way.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Denver steak with blue cheese sauce served with fried potatoes.
Print Recipe
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Pan Seared Denver Steak with Blue Cheese Sauce

Denver Steaks are seasoned simply, pan seared and finished in the oven, served with a rich, bold creamy blue cheese sauce, a satisfying combo that hits all the right notes for any steak lover.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course Beef
Cuisine: Amerian
Servings: 4
Calories: 580kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven proof skillet Cast Iron Skillet or French Carbon Steel Pan

Ingredients

  • For The Blue Cheese Sauce
  • 2 Tablespoons Butter
  • ¼ Cup Shallot Diced
  • 1 Tablespoon All purpose flour
  • ¾ Cup Heavy Cream
  • 3 ounces Blue Cheese crumbled, plus more for garnish
  • For The Denver Steak
  • 2 Tablespoons Butter
  • 2 Denver Steaks about 1 ¼ pounds total
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Bring steaks to room temperature, allow at least 30 minutes. Preheat oven to 400 degrees.
  • For The Blue Cheese Sauce
  • Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles have subsided, add the diced shallot and cook until tender, about 2 minutes.
  • Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
  • Stir in the cream and whisk until smooth and starting to thicken. Stir in the crumbled cheese and whisk until melted. Remove from heat, keep warm and cook the steak.
  • Pan Sear The Denver Steak
  • Add butter to an oven proof skillet. A cast iron skillet or a French Carbon Steel Pan. Melt butter over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear until golden browned on one side, about two minutes, then turn and sear on the other side.
  • Transfer the skillet to oven and cook until internal temperature reaches desired doneness. I recommend medium rare, at 135 degrees.
  • Remove the steak to a cutting board and tent with foil and let rest 10 minutes. Slice immediately, against the grain and serve.
  • Spoon a couple of dollops of the blue cheese sauce onto a plate. Add a few slices of the Denver steak.

Notes

Tips For Success: 
  • Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
  • Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
  • Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
  • Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
  • Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
  • Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.

Nutrition

Calories: 580kcal | Carbohydrates: 6g | Protein: 29g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 698mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg

Pan Seared Denver Steak with Blue Cheese Sauce … It’s What’s For Dinner