Denver Steak Recipe

Love juicy steak recipes? Try my skirt steak, flat iron steak, New York strip steak, and filet mignon next. My family LOVES steak, so much that I try and cook it once a week. Now, we all know steaks are not the cheapest cuts of meat, so when I want to indulge them in restaurant-quality flavors without breaking the bank, my denver steak recipe fits the bill.

Why I love this recipe

Best bang for your buck. This steak is a great option when you want impressive meal without having to break the bank. It’s marbled with fat and thick, just like a ribeye and strip steak, but available at a fraction of the cost. Great for grilling. As the steaks grill, the fat melts throughout the meat, providing every bite with moisture and flavor. It’s so flavorful that I sometimes just season it with salt and pepper! Juicy and tender. If you are afraid of cooking steaks, don’t be. Denver steak is a tender cut of beef that yields perfect results every single time. Grill or pan-sear. I interchangeably use the grill or a cast iron pan to cook this steak, so you have options!

Ingredients needed

Denver steak. These steaks are typically around 1 inch thick and weigh between 12 and 14 ounces, which should be enough for at least two servings. Look for steaks with a good amount of marbling. If frozen, allow the steaks to thaw in the fridge overnight before grilling. Olive oil. This is the flavorful base of the marinade. Balsamic vinegar. The acidity in balsamic vinegar gently breaks down the protein and fat fibers, giving you a more tender and juicy steak. It also infuses the meat with a subtle sweetness. Worcestershire sauce. One of my non-negotiable marinade staples, especially when it comes to steaks! Garlic. Freshly minced garlic cloves are best. Please do not use garlic powder! Dried thyme. You can use fresh thyme instead, but the flavor isn’t as concentrated, so you’ll need double the amount. Kosher salt and black pepper. To season the meat before it hits the grill. Butter. If you pan-sear the steak, add a little butter before placing the steak on the pan.

How to cook Denver steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Denver steak is a cut from the serratus ventralis muscle, in the beef chuck area underneath the shoulder blade area. It’s surprisingly tender and well-marbled with fat, making it a fabulous choice when you want to keep the seasonings simple. It’s also one of the most affordable cuts of meat.

Arman’s recipe tips

Remember to take the steaks out of the fridge and set them on the kitchen counter for 30 minutes before cooking. This way, they’ll come down to room temperature and grill evenly. Always let the steaks rest for 5 to 10 minutes after cooking. This allows all of the natural juices to soak back into the meat, resulting in a much more tender and flavorful steak. Slice the steak against the grain before serving. Trust me, the steak will taste like butter in your mouth! Add a marinade! My 3 ingredient steak marinade or bulgogi sauce are two of my favorite ways to season beef.

Storage instructions

To store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. The best way to check the doneness of the steak is to use a meat thermometer. Here are the temperature requirements for the varied doneness levels:

Rare – 120ºF Medium rare – 130ºF Medium – 135ºF Medium-well – 140ºF Well-done – 150ºF

Remember that the steak will continue to come up to temperature as it’s resting. Take it off of the grill when it’s 5 degrees away from your desired doneness. To freeze. Let cool, then freeze the leftover steak in a container or ziplock bag for 2 to 3 months.