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The Denver Steak is one of the most decadent and affordable steaks on the market. It’s a lesser-known cut that is very well marbled and tender. Through my testing, I’ve found grilling over high heat is the best method for cooking Denver Steaks. Here’s my recipe and all my tips for buying and cooking denver steaks.
While I was earning my Food Science degree I took multiple meat science classes. In these classes I learned everything from food safety and processing to developing new meat products (my group and I made some very fun and very funky meat sticks!).
My favorite lab was where we took half of a cow, learned how to grade the meat, and then cut it down into primal cuts and finally into retail cuts.
Understanding where a cut of meat comes from on an animal is a powerful thing in the kitchen. Knowing where the meat comes from will determine how you cook it.
Not all of us have the opportunity to take a meat science class, so I’m bringing the classroom to you with this tutorial on how to best cook one of my favorite cuts of steak—the Denver Steak!
What is a Denver Steak?
The Denver steak cut comes from the shoulder, or the chuck of the cow. More specifically, the Denver steak comes from the portion of meat that lies on top of the Chuck rib bones.
This area of the chuck can either be cut into short ribs, or into boneless Denver steaks. Unlike most cuts from the chuck region, the Denver cut is very tender and well-marbled.
Most butchers don’t carry Denver steaks in their cases, but they can cut a Denver steak for you. So, I recommend planning and calling ahead. I’ve had good luck getting Denver Steaks cut day-of at larger grocery stores, but smaller butchers will need a few days or even a couple weeks of notice.
Now for cooking, I recommend grilling Denver steaks over high heat on the grill or cut them into chunks for burnt ends.
How to Cook Denver Steaks
The best way to cook Denver steaks is to grill them. Ideally, start them over high heat. All that gorgeous marbling will create a brown, crisp crust. Once both sides are browned, transfer the steaks to medium heat and continue to grill until they reach 125–130ºF (medium-rare to medium).
- Preheat the grill by turning all of the burners on a gas grill to high. Allow the grill to preheat for 10–15 minutes.
- Pat the steaks dry with paper towels then season with salt and pepper.
- Keep the burner on the grill at high and turn the remaining burners to medium.
- Place the steaks over high heat and cook, uncovered, until well browned, this will take about 3 minutes. Flip, and cook again, uncovered, until well browned on the second side, another three minutes.
- Flip the steaks and transfer them to medium heat. Continue cooking, and flipping every 1 ½ minutes, until the steaks reach your desired doneness; 3–4 minutes for medium-rare (125ºF), 5–6 minutes for medium (130ºF), or 7–9 minutes for medium-well (135ºF).
TIP: an instant-read thermometer is the quickest and easiest way to determine the doneness of your steaks. I don’t go out to the grill without mine!
NOTE: the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).
Why I Don’t Recommend Cooking Denver Steaks to Rare
I don’t recommend cooking Denver Steaks to rare—they have so much marbling and that fat needs time to melt and render. When cooked to rare, it just doesn’t have the chance to do so.
It’s best to cook Denver Steaks to at least medium-rare or medium. If you’re a die-hard fan of rare steak, cook it to an internal temp of 120 (3 minutes each side over high heat then 2 minutes over medium heat).
Thickness of Steak Tip
Depending on the butcher and the cow, the steaks will either be about 1¼-inches-thick or 2-inches thick. If the steak is 2+ inches thick, flip the steaks frequently and cook them on all sides (instead of just top and bottom).
Reheating Leftovers
Because these steaks are so well marbled, they reheat as leftovers really well. If I have any leftovers I’ll thinly slice them, reheat gently in a skillet, and use them in a sandwich. Or I’ll cut them into chunks and make fried rice—delicious.
Or check out these steak leftover ideas!
Make it a Meal
These steaks don’t need much to be incredible. Simply season with salt and pepper and grill them up. But take them a step further and top the grilled steaks with any one of my four Steak Butters.
Depending on the butter you choose, here are 4 sides that would pair nicely with the steak:
- Korean Cucumber Salad (pair with the Gochujang Butter)
- Oven-Fries (from my steak frites recipe—this would pair well with the Steak Frites butter).
- Cabbage Salad (pair with the Lime and Cumin butter)
- Lettuce Salad or Blueberry Salad (paired with the Pink Cacio e Pepe butter)
Denver Steak Recipe
Description
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Ingredients
- 2 –4 Denver steaks, 1¼–1½ inches thick (10–11½ ounces each)
- Kosher salt and black pepper
- Steak Butter optional
Instructions
- On a gas grill, turn all burners to high, close lid, and preheat for 15 minutes. Brush grill grate clean.
- Leave one burner on high and turn other burners to medium.
- Meanwhile, pat steaks dry with paper towels and season each with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Place steaks on hotter side of grill and grill, uncovered, until well browned, about 3 minutes. Flip and continue grilling over high, uncovered, until second side is well browned, about 3 minutes.
- Flip and transfer steaks to cooler side of grill. Continue grilling, flipping every 1½ minutes, until desired doneness is reached (use an instant-read thermometer to determine); 3–4 minutes for medium-rare (125ºF), 5–6 minutes for medium (130ºF), or 7–9 minutes for medium-well (135ºF).
- Remove steaks from grill, top with desired compound butter, if using, and let rest for 5 minutes before serving.
Notes
Nutrition
This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.
Again, we would like to note, the USDA recommends cooking beef to a minimum internal temperature of 145ºF (63ºC).
