Perfect Denver Steak

We butchered Denver steaks into strips and pan-seared them in rosemary-garlic butter, then finished with a fresh basil chiffonade. Served with crispy air-fryer fries and a little asparagus for some green — a steakhouse plate straight from the farm.

Ingredients

For the steak

• 2 Whitt's Place Denver steaks, cut into thick strips
• Salt and freshly ground black pepper
• 1 tablespoon oil, for searing
• 2 tablespoons butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary
• Fresh basil, cut into a chiffonade, to finish

For the air-fryer fries

• 2 large russet potatoes, cut into fries
• 1 tablespoon baking soda (for the boiling water)
• 1–2 tablespoons oil
• Rosemary-garlic powder, salt, black pepper, and a pinch of MSG

For the side

• 1 bunch asparagus, trimmed
• Olive oil, salt, and pepper

Instructions

Prep the Denver Steak

Butcher the Denver steaks into thick strips, then pat them dry and season generously on all sides with salt and pepper.

Sear in Garlic Butter

1. Heat a cast-iron skillet with the oil over high heat until it is just beginning to smoke.
2. Sear the strips for 1–2 minutes per side, until a deep brown crust forms and they reach medium-rare.
3. Lower the heat and add the butter, smashed garlic, and rosemary. Tilt the pan and spoon the foaming garlic butter over the steak for about a minute.
4. Transfer the strips to a board and let them rest while you finish the sides.

Crispy Air-Fryer Fries

1. Bring a pot of water to a boil with the baking soda. Add the cut potatoes and parboil for 5 minutes — the baking soda roughens the surface for extra-crispy fries.
2. Drain well and pat completely dry, then toss with the oil.
3. Air-fry at 400°F for 15–20 minutes, shaking halfway through, until golden and crisp.
4. Toss the hot fries with rosemary-garlic powder, salt, pepper, and a pinch of MSG.

Asparagus

Toss the trimmed asparagus with a little olive oil, salt, and pepper, then air-fry or roast for 6–8 minutes until tender-crisp.

Plate & Serve

Pile the steak strips alongside the fries and asparagus, and finish the steak with a scatter of fresh basil chiffonade.