How to Cook Denver Steak?

You might not often see Denver steak on a butcher’s chalkboard, but it’s actually a flavorful, tender cut with rich marbling. Best of all, it’s very affordable, so when my family wants steak and doesn’t want to spend too much, this Denver steak recipe is a perfect fit. With just a few simple seasonings, you can bring out its full deliciousness. Below, I’ll show you step-by-step how to cook Denver steak.

RELATED: How to Cook a Thick Steak?

Ingredients:

• 3 Denver steaks
• 3 tablespoons avocado or any high-smoke-point oil
• 6 tablespoons unsalted butter
• 6 garlic cloves, smashed
• Kosher salt and freshly ground black pepper to taste
• A few sprigs of fresh rosemary

Equipment:

• INKBIRD Wireless Meat Thermometer

What is a Denver Steak?

The Denver steak comes from the shoulder or the chuck, specifically the area under the shoulder blade. It’s well-marbled, which means the fat melts into the meat and keep the steak tender and juicy. You may not have heard of it. That’s normal, as most grocery stores don’t sell this cut. If you want to cook it yourself, you may need to order ahead.

Denver Steak vs. Ribeye Steak

Folks compare these two a lot, and for good reason. They look similar on the cutting board - both have that speckled, fatty appearance, but the price doesn’t lie. Ribeye is 30%-40% more expensive than Denver. For me, ribeye has a cleaner, more luxurious mouthfeel.But Denver steak holds its own, especially if you like bold, beefy flavor. And for the price difference, Denver steak is a no-brainer for weeknight dinners.

RELATED: Smoked Ribeye Steak Recipe

Denver Steak Doneness Temperature

Denver steak is best cooked to medium-rare to medium. If you have different preference for doneness, here’s a temperature chart for your reference. Keep in mind that cooking it past medium-well (USDA-recommended steak internal temp), the marbling can’t do its job, which means while the steak will still be edible, you’ll lose that juicy, melt-in-your-mouth texture.

How to Cook Denver Steak?

You can cook Denver steak a few different ways, such as pan searing, reverse searing, and sous vide. But I prefer grilling. Summer is here, and nothing beats that fire-burnt flavor and the little charred bits that other methods can’t copy. Here’s how I do it.

Step 1: Season the steaks

Take the Denver steaks out of the fridge 30-45 minutes early. Pat them completely dry. Brush both sides with a little oil, then season all the way around with salt and pepper.

Step 2: Preheat the grill

While the steaks come to room temperature, get your grill ready for two -zone grilling, and preheat the hot side to 500°F. Insert your INKBIRD Wireless Meat Thermometer into the thickest part of the seasoned steak, and set it to 125°F for medium-rare.

Step 3: Grill Denver steaks

Lay the steaks on the hot grates, and leave them alone for 3 minutes. After that, flip them, put on butter, garlic, and rosemary, and give them another 3 minutes. Check the internal temperature. If they aren’t done to your desired doneness, keep flipping them and grilling until your thermometer reads 125°F.

Step 4: Rest and slice

Pull the steaks off the grill and transfer them to a cutting board. Rest for 5 minutes with foil loosely tented. Then slice against the grain and serve immediately.

More Steak Recipes:

Grilled Skirt Steak Recipe

Grilled Picanha Steak Recipe

Denver Steak Serving Ideas

Since you’ve already got the grill hot, why not throw on some sides alongside the steak? Asparagus, green beans, corn on the cob, potato wedges, zucchini, bell peppers, or bread slices are all great choices.

If you want something fresh, chop up a tomato, cucumber, and red onion. Toss with olive oil, red wine vinegar, and oregano. That takes three minutes while the steak is resting.

For sauce, try a spoonful of chimichurri or a pat of compound butter. Just mix softened butter with parsley, garlic, and lemon zest.

How to Store and Reheat Leftovers?

Storage: Let the steak cool completely, and put it an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. You can slice leftover steak cold and throw it into a salad or a quesadilla. No reheating needed. Cold Denver steak over greens with blue cheese and walnuts is surprisingly good.

Reheat: Sear the thawed steak in a lightly oiled skillet over medium-low heat, just until warmed through. Or reheat it in a preheated oven at 250°F until it reaches the desired temperature using your thermometer.