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denver steak

denver steak

A deep-dive guide into the Denver steak, a tender, richly marbled cut from the cow’s chuck section. The article explains what makes Denver steak unique, how to prepare it, various cooking techniques (grilling, pan-searing, Zabuton-style), how to marinate it, the best sauces and sides, and how to store it properly.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Denver steak
  • Salt
  • Black pepper
  • Optional rub paprika, garlic powder, herbs
  • High-smoke-point oil avocado or grapeseed
  • Butter for basting
Optional marinade ingredients:
  • Olive oil
  • Acid lemon juice or vinegar
  • Garlic / shallots
  • Herbs
  • Balsamic vinegar optional

Equipment

  • Grill or grill pan
  • Cast-iron skillet
  • Tongs
  • Meat thermometer
  • Sharp chef’s knife for trimming
  • Cutting board

Method
 

  1. Bring the Denver steak to room temperature for 30–45 minutes.
  2. Pat the steak dry and season generously with salt and black pepper (or dry rub).
  3. Grilling method:
    Preheat grill to 450–500°F.
    Grill 3–4 minutes per side (medium-rare).
    Rest 5–7 minutes.
  4. Pan-searing method:
    Preheat cast-iron skillet over medium-high heat with oil.
    Sear 2–3 minutes per side.
    Add butter and baste for 1 minute.
    Rest before slicing.
  5. Optional: Marinate for 2–4 hours using oil, acid, garlic, herbs, and salt.
  6. Slice against the grain to maintain tenderness.

Notes

  • Choose steaks with fine, even marbling for best flavor.
  • Internal temp goals: Rare 125°F, Medium-rare 135°F, Medium 145°F.
  • Denver steak is naturally tender; don’t over-marinate.
  • Works beautifully with chimichurri, peppercorn sauce, or herb butter.
  • For Japanese Zabuton style, slice thinly (1/8 inch) and serve with ponzu.