Grilled Denver Steak Recipe

A sliced medium-rare steak garnished with herbs and coarse salt is served on a black plate alongside green beans and a few orange vegetables.

5 from 1 vote

Grilled Denver Steak Recipe

Denver steak is a well-marbled, quick-cooking cut that's perfect for the grill. Top it off with a flavorful herb compound butter and you've got a mouthwatering backyard masterpiece that's sure to wow your guests.

Prep Time5

Cook Time5

Resting Time5

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 470kcal

Author: Kita Roberts

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

For a gas grill:

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.

For a Charcoal Grill:

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.

For a Pellet Grill:

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.

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