Achieve perfectly rosy medium rare Denver steak without any guesswork thanks to precise sous vide methods locking in all the juices and tenderness before a lightning fast sear in cast iron gives that gorgeous crust everyone craves.

Steak and vegetables on a plate.

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If you’re a steak lover looking to take on a new challenge, try using the sous vide method. It might sound fancy, but it’s just a different way to cook steak than you might be used to. You’ll need a few supplies to get started, but trust us, once you try this unique cooking method, you’ll never want to go back. 

This Sous Vide Denver Steak is the best way to kick your steak recipes up a notch. This recipe involves using a sous vide machine to cook a delicious cut of beef, resulting in a flavorful steak that melts in your mouth with every bite. 

A well marbled of steak on a dark surface.

What Is Denver Steak in the Sous Vide?

The Denver cut of steak comes from the chuck primal, which is around the shoulder area of the cow. This beef cut is known for being juicy and having a good amount of marbling with tons of beefy flavor, perfect for pan-searing like our pan seared Denver steak or cooking sous vide. 

Sous vide is a fancy French term that basically means “under vacuum.” Sous vide cooking involves sealing your food in a vacuum-sealed bag and then cooking it slowly in warm water. Unlike cooking steak on high heat like grilling or pan-searing, sous vide steak is cooked low and slow for hours, breaking down the connective tissue and muscle fibers in the beef. The vacuum-sealed bag locks in the rich flavor while the warm water bath cooks the steak. 

The sous vide method is one of our favorite fool-proof ways to make tender steak because the water bath perfectly cooks the steak inside and out without a ton of effort on your part. We love using it for tougher steaks like sous vide chuck steak and more tender cuts like sous vide filet mignon.

A petite denver steak and spices on a black table.

Sous Vide Denver Steak Recipe Ingredients

  • Denver steaks – look for petite Denver steaks. If you can’t find them at your grocery store, look for them at your local butcher shop. 
  • Salt 
  • Cowboy / Coffee blend – dry rub that helps tenderize the meat and adds a nice crust. 
  • Black pepper
  • Oil 
  • Unsalted butter or herb compound butter – adds flavor and locks in the steak’s juices. 

How to Make Sous Vide Denver Steak

First, pat the steaks dry with paper towels to get rid of any excess moisture. Then, season them with a good sprinkle of salt. After that, seal those seasoned steaks up in a bag using a vacuum sealer or the water displacement method.

Now, let’s prep the water bath. Preheat it to 120°F using an immersion circulator. Once that’s done, gently place the steaks into the water bath and let them cook for a nice, slow cook of 3 hours.

A water bath with sous vide denver steak in it sitting on a counter.

When the timer’s up, take the steaks out of the water bath and their sealed bag. Give them another pat-down to make sure they’re nice and dry.

Time to amp up the flavor! Coat those Denver steaks generously with the coffee blend.

A denver steak coated in spices.

Next, heat up a skillet over medium-high heat until it’s just about smoking. This is for our reverse sear method. Add some oil, give it a good swirl to cover the pan, and once the oil surface starts shimmering (wait about a minute), use long tongs to place the steaks into the hot pan carefully.

Let a tasty crust form on one side for about 60 seconds, then flip it and let the other side get its crusty moment for an additional 45 to 60 seconds. If your steaks are on the thicker side, use the tongs to hold them on the sides for a quick color boost.

Two steaks are being seared in a carbon steel pan.

Now, take those flavorful steaks out of the skillet and crown them with a bit of compound butter. Let them take a breather for 5 to 7 minutes before slicing them into thin slices against the grain.

Girl Carnivore Expert Recipe Tips

  • Use a meat thermometer to check the internal temperature of the steak. Remove your steak from the pan when it reaches your desired doneness.
  • Depending on the thickness of the steak, you may have to adjust the pan-searing time. 
Close up of sliced sous vide denver steak.

What to Serve With Denver Sous Vide Steaks

Create the perfect dinner by serving these steaks with a side of roasted butternut squash, some extra crispy air fryer garlic parmesan fries, and a little homemade aoili or blue cheese sauce.

Wine Pairing

If you’re a wine drinker, consider pairing these steaks with a dry Cabernet or Merlot to enhance the natural flavors in the beef. 

Leftovers & Reheating

Store leftover steak in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. 

To reheat leftover steak, preheat a large skillet over medium heat with a little butter. Toss your steak slices in the pan, letting them cook for a minute or two on each side until warm.

A plate with steak and vegetables on a wooden table.

More Sous Vide Recipes

If you want to branch out and try a new cooking method, sous vide is the way to go. It’s a great way to get a tender cut of beef without having to stand over a grill or pan.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Sous Vide Denver Steak Recipe

5 from 2 votes
Prep: 5 minutes
Cook: 3 hours 5 minutes
Resting Time: 5 minutes
Total: 3 hours 15 minutes
Servings: 2
A denver steak and vegetable on a platter.
This sous vide Denver steak achieves a perfect rosy medium rare doneness every time thanks to precise temperature control then needs just a quick cast iron sear afterward for a crispy crust.

Ingredients  

  • 2 petite Denver steaks
  • 1 tsp Salt
  • 2 tbsp Coffee Spice blend see notes
  • 1/2 tsp Pepper
  • 2 tbsp Oil
  • 2 tbsp Unsalted butter or herb compound butter

Instructions 

Sous Vide the Steaks

  • Remove the Denver steaks from their packing and pat them dry with paper towels.
  • Season them liberally with salt and place them in a vacuum seal bag.
  • Remove all the air and seal the bag.
  • Preheat a water bath to 120°F with an immersion circulator.
  • When the water has preheated, add the steaks and cook for 3 hours.
  • Remove the steaks from the water bath and the sealed bag.

Sear the Steaks

  • Remove the steaks from the vacuum bag and pat them dry.
  • Liberally coat the Denver steaks with the coffee blend.
  • Preheat a skillet over medium-high heat until just smoking.
  • Add oil and swirl to coat the pan.
  • Once the surface of the oil is shimmering, about a minute longer, place the steaks into the hot skillet using long tongs.
  • Allow a crust to form on the steaks for 45 to 60 seconds, flip it, and allow a crust to form on the other side for an additional 45 to 60 seconds.
  • If the steaks are thick, consider using the tongs to hold the steaks on the sides just to quickly add color.
  • Remove the steaks from the skillet and top with the butter.
  • Let the steaks rest for 5 to 7 minutes before slicing them into thin strips against the grain.
  • Serve immediately.

Notes

We used a Cowboy crust blend, which is a spice blend of espresso powder, garlic powder, brown sugar, and ancho chili powder. Add a hint of mushroom powder for even more umami flavor. 

Nutrition

Serving: 1g | Calories: 735kcal | Carbohydrates: 11g | Protein: 47g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1286mg | Potassium: 802mg | Fiber: 6g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 0.3mg | Calcium: 258mg | Iron: 9mg
Course: Main Course
Cuisine: French
Author: Kita Roberts

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Recipe FAQs

How is Denver steak different than New York strip steak?

New York strip is typically more expensive than Denver steak, making this steak cut the perfect budget-friendly option. 

How long do you sous vide Denver steaks?

It typically takes 3 hours to cook Denver steak sous vide. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 2 votes (2 ratings without comment)

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