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My Denver steak recipe needs a simple marinade to let its natural tender and beefy flavor shine. It’s quickly cooked to perfection and melts in your mouth!
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.
What is Denver steak?
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.
Table of Contents
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.
Step 1 – Marinate the steak. Whisk the marinade ingredients in a bowl, add the steak, and let it.
Step 2 – Grill. Season with salt and pepper. Place the steak on a hot grill or cast-iron skilelt, and cook until it’s lightly charred on both sides and the internal temperature reaches your preferred doneness.
Denver steak cooking temperatures
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.
What to serve with this steak
Classic barbecue sides, like German or Japanese potato salad, pasta salad, corn-on-the-cob, and grilled vegetables, are fantastic next to a grilled Denver steak.
You can get even fancier by serving it with steakhouse-inspired sides, like cauliflower mashed potatoes, asparagus, baked sweet potato, roasted brussels sprouts, carrots, wedge salads, and mushrooms instead.
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.
To freeze. Let cool, then freeze the leftover steak in a container or ziplock bag for 2 to 3 months.
Frequently asked questions
You can soak this tender cut of steak for as little as 5 minutes or up to 24 hours. Any longer and the acid in the marinade will break down the protein and fat fibers, making the meat mushy.
After marinating, heat a large skillet over medium-high heat. Once the pan is hot, add the steak and cook to your desired doneness, flipping once during the process.
You may not find this cut in your everyday grocery store, but it should be available in local butcher shops. You can also buy them online.
Serving ideas
You really can’t go wrong with steak pairings, so I’ll share with you what I typically serve this with:
Denver Steak Recipe
Video
Ingredients
- 1 1/4 pound Denver steak
- 1 tablespoon olive oil
- 3/4 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Whisk together the olive oil, balsamic, Worcestershire sauce, and garlic.
- Add the steak to a bowl and pour the marinade over it. Let it sit for five minutes.
- Heat a grill pan or barbecue or add butter to a cast iron skillet and place over medium-high heat. Season the steak with salt and pepper and cook the steak for 8 minutes per side, or until it reaches a medium temperate of 140-145F.
- Let the steak rest for 10 minutes before slicing.
Notes
Nutrition
Originally published March 2023, updated and republished July 2024
So darn good and tender
I like the subtle flavor of the balsamic vinegar
The Denver steak recipe is very good and very easy! Thank you!!
So welcome!
I love,love your recipes.
I am living on Keto, you are helping me to stay there. Thank you so much.
I cook and bake many of your other recipes, just so my family and friends think I am the best cook in the world.