The petite powerhouse Denver cut is about to become your new obsession. When you top this simple steak recipe with a luscious herb compound butter, prepare to have your taste buds utterly transformed.
In this recipe:
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This often-overlooked gem of the beef world is a well-kept secret for good reason. Known as an elusive Butcher’s cut, it’s tender, juicy, and brimming with robust flavor. The Denver steak is poised to dethrone your go-to filet mignon. But it doesn’t stop there—we’re taking this steak to the next level with a decadent compound butter that’ll have you scraping the plate.
The key to this recipe is making sure the Denver steak reaches the perfect pink center every time, with a delectable crust that seals in all those luscious juices.
But the true magic happens when you top that fresh-off-the-grill masterpiece with our herb-infused butter as it rests. As the butter melts, it coats the steak in another layer of umami flavor. The cool, creamy richness and bright, fresh herbs perfectly complement the steak’s natural beefiness, creating a flavor combo that’ll have you wondering why you haven’t used compound butter before.
What is a Denver Steak?
Denver steaks are relatively new cuts of steak that are gaining popularity and are known for their rich flavor and tender texture. They’re so good, we’re betting they may give the tried-and-true ribeye and strip steak a run for their money, once you taste one.
The hard part will be finding them. They are not stocked at a regular grocery store, so you will need to purchase them from a skilled butcher or order them online.
This lesser-known cut comes from the underblade section of the chuck, the shoulder blade area of the cow, making it more tender than traditional chuck cuts. When cooked properly, it delivers a fantastic balance of beefy flavor and tenderness.
The trick is to not overcook this steak. You want a rare to medium-rare finished temperature for the most tender bite. It can toughen up if cooked too well. Due to its thickness and texture, it’s perfect for quick, high-heat cooking methods like grilling, pan searing, or finishing with high heat, like our sous vide Denver steak.
Ingredients for Grilled Denver Steak Recipe
- 2 petite Denver steaks
- Kosher salt
- Freshly ground black pepper
- Garlic herb compound butter
How to Grill a Denver Steak
- Season the Steak:
- Remove the steak from the packaging and pat it dry with paper towels.
- Liberally season all sides of the steak with kosher salt.
- Place the steak on a wire rack over a baking sheet and let it rest overnight in the refrigerator to enhance flavor and texture. This step is entirely optional, but we do this with every steak for a better crust and flavor.
- Preheat the Grill:
- Preheat your grill to high heat, around 450 – 500 degrees F.
- Clean and oil the grill grates to prevent sticking and ensure clean sear marks.
- Close the lid to allow the grill to reach the desired temperature.
- Grill the Steak:
- Place the steaks directly over the hottest part of the grill.
- Sear for 60 to 90 seconds, then rotate 90 degrees to achieve diamond grill marks, and sear for another 45 seconds.
- Flip the steaks and repeat the process, cooking to an internal temperature of 115 – 120 degrees F for a rare finish using a digital meat thermomter. Remember, the temperature will continue to rise about 5 degrees as the steak rests.
- Rest and Serve:
- Remove the steaks from the grill and place them on a rimmed platter.
- Top each steak with a knob of garlic herb compound butter and let it melt over the steaks as they rest for 5 minutes.
- Slice the steak against the grain into thin strips.
- Arrange the sliced steak on platters, drizzle with the melted butter and collected juices.
- Finish with a sprinkle of flaky salt, freshly ground black pepper, and minced parsley.
Tips for Nailing Perfectly Grilled Denver Steaks
- Dry Brining the Meat: Allowing the steak to rest overnight in the refrigerator sprinkled with salt not only seasons it deeply but also improves the moisture retention for a juicier steak.
- High Heat Grilling: High heat is crucial for a quick sear that locks in flavors without overcooking the interior. It’s key to nail the ideal steak temperature on this cut for tender bites.
- Carryover Cooking: Remember to account for carryover cooking when you remove your steak from the grill; it will continue to cook as it rests.
What side dishes to serve with Grilled Denver Steaks
We love petite Denver steaks for quick weeknight meals or as an inexpensive cut when we need to impress the company. Denver steak pairs wonderfully with classic steakhouse sides like creamed spinach, creamy mashed potatoes, grilled asparagus, or a spinach or kale salad.
If you’re feeling indulgent, pair this with a rich peppercorn sauce or blue cheese sauce with a sprinkle of crispy onions.
Leftovers and Storage
When cooled, wrap any leftover Denver steak in foil and store it in the fridge for up to 4 days.
To reheat: Preheat the oven to 325 degrees. Place the foil-wrapped steak in the oven and reheat it for 10 to 12 minutes.
Alternatively, slice the steak into small pieces and pan-fry it to reheat. Use it up in sandwiches, wraps, mixed into scrambled eggs, stir fry and any place you would use leftover beef.
Grilling Denver steaks requires attention to detail and an understanding of how to manage your grill’s heat. This easy recipe breaks it down so that even a less experienced griller can achieve a restaurant-quality meal, making every bite of this delicious steak a victory.
More Butcher Cut Recipes
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Grilled Denver Steak Recipe
Ingredients
- 2 petite Denver steaks
- Kosher salt
- Freshly ground black pepper
- Garlic herb compound butter
Instructions
Season the Steak
- Remove the steak from the package and pat dry with paper towels.
- Season the steak liberally on all sides with kosher salt.
- Let the steak rest on a wire rack placed over a baking sheet over night.
Preheat the grill
- Preheat the grill for high heat, around 450 – 500 degrees F. See our notes for charcoal grills, gas or pellet smokers.
- Clean and oil the grill grates.
- Close the lid and allow the grill to preheat.
Grill the Steak
- When the grill is ready, place the steaks over the direct heat.
- Let them sit for 60 to 90 seconds to sear.
- Rotate the steaks 90 degrees and let them sear for another 45 seconds.
- Flip the steaks and let them cook for another 60 to 90 seconds, depending on your desired internal temperature. We aim for a rare steak at 115 – 120 degrees F, knowing the steak will raise 5 degrees with carryover cooking as it rests.
Rest and Serve
- Using grilling tongs, remove the steaks from the grill and transfer them to a rimmed platter.
- Top with knobs of the herb compound butter and let it melt over the steaks as they rest for 5 minutes.
- It is key to slice this steak properly for the best bite. Find the grain and slice against the grain, meaning perpendicular to the fine lines in the mean, into thin strips, about the width of a pencil or skinnier.
- Arrange the meat on platters, drizzle with the melted butter and juices.
- Then sprinkle it with flaky salt and a pinch of freshly ground black pepper and minced parsley before serving immediately.
Notes
- Prep the steaks as directed.
- When ready to grill, preheat the grill with the lid closed and all of the burners on.
- Clean and oil the grill grates.
- Adjust the heat and close the lid, allowing the grill to preheat to 450-500 degrees.
- Grill the steak as directed using caution, as flare-ups can happen when grilling over direct heat.
- Prep the steaks as directed.
- Light the charcoal with a charcoal chimney.
- When the coals are 70% ashed over, pour the lit charcoal in the center of the grill.
- Place the grill grate over the coals and clean and oil the grates.
- Cover with the lid and adjust the air vents to allow the grill to preheat to 450-500 degrees F.
- When the grill has preheated, remove the lid and place the steaks directly over the coals.
- Grill the steaks as directed with the lid off, as directed.
- Prep the steaks as directed.
- Preheat the pellet smoker to its sear setting, or 450-500 degrees F.
- Clean and oil the grill grates.
- Place the steaks on the grill and grill as directed.
Nutrition
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