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Recipe details
Cast-Iron-Seared Beef Denver Steak with Spinach-Brie Pappardelle
A cast-iron-seared boneless Beef Denver steak, rested and sliced, served over pappardelle folded with wilted spinach and melted Brie. A quick dinner idea, ready in 30 minutes.
≈ 200 kcal/100 g · ≈ 826 kcal/serving
30 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef denver steak170 g · 1 steak, about 1 inch thick
pappardelle70 g
brie45 g
baby spinach60 g
unsalted butter14 g
shallot35 g
kosher salt3 tsp
black pepper1 g
Cookware and utensils
cast-iron skillet
large pot
tongs
instant-read thermometer
colander
cutting board
chef’s knife
Directions
01
Season the beef denver steak with half the salt and the black pepper.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick; kosher salt — 3 tsp; black pepper — 1 g
Action
season
Time
2 min
Temperature
room temperature
02
Boil the pappardelle in salted water until tender according to the package timing.
Products
pappardelle — 70 g; kosher salt — 3 tsp
Action
boil
Time
10 min
Temperature
boiling water
03
Drain the pappardelle in a colander.
Products
pappardelle — 70 g
Action
drain
Time
1 min
Temperature
hot
04
Heat the cast-iron skillet over high heat for 3 minutes.
Products
No products at this step
Action
preheat
Time
3 min
Temperature
high heat
05
Sear the steak hard for 3 minutes on the first side.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
sear
Time
3 min
Temperature
high heat
06
Turn the steak and sear it hard for 3 minutes on the second side until it reaches 145°F/63°C.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
sear
Time
3 min
Temperature
145°F/63°C internal temperature
07
Rest the steak on the cutting board for 5 minutes.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
rest
Time
5 min
Temperature
warm
08
Melt the butter in the skillet over medium heat.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
09
Cook the shallot in the butter for 2 minutes.
Products
shallot — 35 g
Action
sauté
Time
2 min
Temperature
medium heat
10
Wilt the spinach in the skillet for 2 minutes.
Products
baby spinach — 60 g
Action
wilt
Time
2 min
Temperature
medium heat
11
Melt the Brie into the spinach mixture for 2 minutes.
Products
brie — 45 g
Action
melt
Time
2 min
Temperature
medium-low heat
12
Fold the drained pappardelle into the spinach-Brie mixture.
