Denver steak is a hidden gem. It’s tender, flavorful, and budget-friendly compared to other cuts. Cooked right, it’s perfect for a quick weeknight dinner or a backyard BBQ. Serve it with roasted veggies, a fresh salad, or creamy mashed potatoes for a complete meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Course: Main
- Cuisine: American
- Servings: 2
- Calories: 280 per serving
Equipment Needed
- Cast iron skillet (or any heavy-bottomed pan)
- Tongs
- Instant-read thermometer
- Cutting board
- Sharp knife
Ingredients List
- 2 Denver steaks (6-8 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp unsalted butter (optional)
- 1 sprig fresh thyme or rosemary (optional)
Instructions
- Prep the Steaks:
Pat the steaks dry with paper towels. Rub both sides with olive oil, salt, pepper, and garlic powder. Let them sit at room temperature for 20 minutes. - Heat the Pan:
Place the skillet over medium-high heat until it’s smoking hot. This ensures a good sear. - Sear the Steaks:
Add the steaks to the hot pan. Cook for 3-4 minutes on one side without moving them. Flip and cook for another 3-4 minutes for medium-rare. - Check the Temperature:
Use an instant-read thermometer to check doneness:- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
- Add Butter and Herbs (Optional):
For extra flavor, add butter and a sprig of thyme or rosemary to the pan during the last minute of cooking. Spoon the melted butter over the steaks. - Rest the Meat:
Remove the steaks from the pan and let them rest on a cutting board for 5-7 minutes. This keeps the juices inside. - Slice and Serve:
Slice the steak against the grain. Serve immediately with your favorite sides.
Cooking Tips
- Use a well-seasoned cast iron pan for the best crust.
- Don’t skip resting the steak—it makes a big difference.
- If you like a smoky flavor, finish the steak on a grill instead of in the pan.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 26g
- Fat: 18g
- Carbohydrates: 0g
How to Pick the Perfect Denver Steak?
Start with a good cut. Denver steak is a marbled, tender piece from the chuck, but not all cuts are equal.
- Marbling: Thin streaks of fat mean flavor and tenderness.
- Thickness: Aim for at least 1 inch thick for even cooking.
- Color: Bright, deep red meat is fresh and high-quality.
Why the Pan Matters?
The pan you choose can make or break your steak. A cast iron skillet is ideal.
- It gets super hot, giving you a killer crust.
- It distributes heat evenly, so your steak cooks perfectly.
If you don’t have cast iron, go for stainless steel. Avoid non-stick pans—they don’t sear well. Heat the pan until it’s smoking hot before you add the steak.
Season It Like a Pro
Keep it simple. Salt, pepper, and maybe a touch of garlic powder.
- Salt enhances the natural flavor of the beef.
- Pepper adds a subtle kick.
- Garlic powder? It’s optional but adds depth.
Rub the steak with olive oil first. It helps the seasoning stick and creates a nice crust when cooking.
Get That Perfect Sear
Searing locks in flavor and gives your steak that restaurant-quality crust.
- Preheat the Pan: Let it heat until it’s almost smoking.
- Don’t Crowd the Pan: Cook one or two steaks at a time.
- Press Gently: After placing the steak, press it lightly with tongs for full contact.
Leave it alone while it sears. Flip it once, not over and over.
The Secret to Juicy Steak – Resting
Resting isn’t optional. It’s the trick to keeping juices in the steak, not on your cutting board.
- Rest for 5-7 minutes after cooking.
- Cover loosely with foil to keep it warm.
- Slice against the grain for maximum tenderness.
What to Serve With Your Steak?
You’ve nailed the steak. Now, let’s talk sides. Great options include:
- Roasted Veggies: Think asparagus, carrots, or Brussels sprouts.
- Potatoes: Mashed, roasted, or even crispy fries.
- Fresh Salad: A tangy vinaigrette balances the richness of the steak.
Want a sauce? Chimichurri, garlic butter, or even a simple pan sauce made with the steak drippings are winners.
Avoid These Rookie Mistakes
Even experienced cooks slip up. Here’s what to avoid:
- Skipping the Rest: Juices will spill everywhere.
- Underheating the Pan: No sizzle, no crust.
- Overcooking: Use a thermometer, not guesswork.
FAQs
How Does Denver Steak Compare to Ribeye?
Denver steak is similar to ribeye in tenderness and flavor but costs less. It’s leaner than ribeye, so it doesn’t have the same rich, buttery texture. If you love steak but want a more affordable option, Denver steak is a great choice.
Can I Marinate Denver Steak?
Absolutely! While Denver steak is flavorful on its own, a marinade can enhance it. Use something simple like olive oil, garlic, soy sauce, and a splash of vinegar. Marinate for 30 minutes to an hour—don’t overdo it, or the texture can get mushy.
Is Denver Steak Good for Grilling?
Yes! Denver steak grills beautifully thanks to its marbling. Just be sure to cook over medium-high heat and watch the time closely. A quick sear is all it takes. Overcooking will dry it out, so aim for medium-rare.
What’s the Best Way to Tenderize Denver Steak?
Denver steak is already tender if cooked right. But if you’re worried, here are some tips:
- Use a meat mallet to gently pound it.
- Marinate it with an acidic ingredient like vinegar or citrus juice.
- Slice it thinly against the grain after cooking.
Can I Cook Denver Steak in the Oven?
Yes, but it’s best to start it on the stovetop for a good sear. Once seared, transfer it to a preheated oven at 375°F and cook until it reaches your desired doneness. Use a meat thermometer to avoid overcooking.
Final Thoughts
Denver steak might not be the most famous cut, but it deserves a spot in your kitchen. It’s flavorful, tender, and doesn’t break the bank. Whether you’re searing it in a cast iron pan or throwing it on the grill, the key is to keep it simple and let the steak shine.
Don’t overthink it. Nail the basics—good seasoning, a hot pan, and proper resting—and you’ll have a steak that rivals the expensive cuts.
Thinking about what to cook next? Try Steak Pizzaiola with Fettuccine Pasta.
