Denver Steak: The Juicy, Underrated Cut You Should Be Grilling

Let’s talk steak—not the overhyped ribeye or the ultra-fancy filet mignon. We’re diving into one of the most underrated cuts in the beef world: the Denver Steak. This beauty is tender, deeply marbled, and packed with beefy flavor that can hold its own against the heavy-hitters—all without emptying your wallet.

You might’ve walked right past it at the butcher counter without even realizing what you were missing. But once you try it? Game over. Denver steak is about to earn a permanent spot on your weeknight dinner roster and your weekend grill lineup.

So, what exactly is a Denver Steak? And more importantly—how do you cook it to mouthwatering perfection?

Let’s break it down, bite by juicy bite.

What Is a Denver Steak, Anyway?

The Denver Steak comes from the chuck primal—yep, the same section of the cow where tough stew meat lives. But don’t let that scare you off. This particular cut is taken from a sweet spot: the under-blade section of the chuck roll, an area that doesn’t get overworked, so it stays tender and beautifully marbled.

Think of it as the hidden gem of the chuck family—soft like a New York strip but richer in flavor, thanks to all that intramuscular fat. When cooked properly (a quick sear or medium-rare grill), it’s tender, juicy, and deeply savory. And here’s the kicker—it’s usually half the price of a ribeye.

Want to learn more about the different beef cuts and their benefits? Check out Healthline’s guide to beef for a nutrition-focused deep dive.

What Makes Denver Steak So Special?

Let’s be real—there’s a reason Denver steak is gaining cult status among chefs and home cooks. Here’s why we love it:

• Flavor Bomb: It’s got that bold, beefy taste steak lovers chase. The marbling melts beautifully when seared.

• Tender Texture: With the right slicing and cooking technique, it rivals pricier steaks in tenderness.

• Grill-Ready: It sears like a dream and cooks quickly, making it perfect for the grill or cast-iron skillet.

• Budget-Friendly: You’re getting premium flavor without the premium price tag.

Where to Find Denver Steak

Here’s the tricky part: Denver steak isn’t always front-and-center at the grocery store. You might need to:

• Ask your butcher directly—they’ll often know exactly what you’re looking for and may even cut it fresh for you.

• Check higher-end supermarkets or specialty meat shops.

• Order online from reputable butchers who specialize in whole-animal butchery.

How to Cook Denver Steak Like a Pro

This cut thrives with high-heat, fast cooking. Here’s a foolproof method to get that perfect sear and pink center:

Ingredients:

• 2 Denver steaks (6–8 oz each)

• Kosher salt & freshly ground black pepper

• 2 tbsp olive oil or avocado oil

• 2 cloves garlic (smashed)

• 1 sprig rosemary or thyme (optional)

• 1 tbsp butter (optional for basting)

Instructions:

1. Bring to Room Temp: Let your steak rest on the counter for 20–30 minutes before cooking. This ensures even cooking.

2. Pat Dry & Season: Pat the steaks dry with a paper towel. Season generously with salt and pepper on both sides.

3. Sear Hot: Heat a cast iron skillet or grill to high. Add oil and let it shimmer.

4. Sear the Steak: Place steaks in the pan and leave them alone—seriously, don’t poke them! Cook 3–4 minutes per side for medium-rare.

5. Optional Baste: For added richness, toss in the butter, garlic, and herbs, and spoon the melted butter over the steak as it finishes.

6. Rest Before Slicing: Let the steak rest 5–10 minutes before slicing thinly against the grain. This is KEY for tenderness.

Want something extra indulgent? Try layering slices of this steak on a toasted hoagie roll, with sautéed onions, melty provolone, and creamy sauce. Sound familiar? Yep, it’s Denver Steak’s turn to shine in our Philly Cheesesteak Pasta-style sandwich remix.

Sauce It Up: Perfect Pairings

Denver steak is so flavorful that it really doesn’t need much. But if you’re the type who believes everything’s better with sauce (guilty ), here are a few ideas:

• Garlic Herb Butter – A classic pat of compound butter on top? Yes, please.

• Chimichurri – This herby, garlicky sauce from Argentina pairs perfectly with the richness of the steak.

• Creamy Horseradish Sauce – That cool heat hits just right with beef.

• Peppercorn Sauce – Luxurious and French-inspired. Date night at home, anyone?

Want even more sauce inspo? Check out our article on what sauce to put on Philly Cheesesteaks—many of those creamy or spicy ideas work beautifully here too.

Pro Tips for Steak Night Success

💡 Slice Against the Grain: Seriously, don’t skip this step. Cutting with the grain = chewy. Cutting against = melt-in-your-mouth.

💡 Use a Meat Thermometer: Denver steak is best at medium-rare (130–135°F). Overcooking dries it out, which would be tragic.

💡 Let It Rest: It’s tempting to dive in right away, but letting the meat rest keeps all those delicious juices from running out.

💡 Marinate If You Like: Not required, but a quick soy sauce, garlic, and Worcestershire marinade can add even more umami depth.

How to Serve Denver Steak

Once it’s cooked and sliced? The possibilities are endless:

• Over mashed potatoes with roasted garlic butter

• With grilled veggies and a drizzle of chimichurri

• In steak tacos with avocado crema and fresh cilantro

• On a steak sandwich with onions and melted cheese (basically a cousin of our Steak, Egg & Cheese Bagel)

Or just serve it on its own with a glass of red wine and a side of crispy fries. No judgment here.

How to Store Leftover Denver Steak

Let’s be honest—you probably won’t have any leftovers. But if you do:

• Store slices in an airtight container in the fridge for up to 3 days.

• Reheat gently in a skillet with a splash of broth or butter to keep it juicy.

• Avoid the microwave if possible—it can make the texture rubbery.

Pro move? Dice the leftovers and stir them into scrambled eggs or toss with pasta for a next-day meal worth celebrating.

Can You Freeze Denver Steak?

Yes! Freeze raw steaks in freezer bags with the air squeezed out. They’ll last up to 6 months. Cooked steak can also be frozen, but for best texture, slightly undercook it before freezing.

Thaw in the fridge overnight, then reheat gently.

Denver Steak vs. Other Cuts: How Does It Stack Up?

Denver is the sweet spot—affordable, tender, and bursting with flavor.

The Bottom Line

Denver steak might not have the fame (yet) of a ribeye or filet, but don’t let that fool you. This cut is a flavor-packed sleeper hit, perfect for grilling, searing, or slicing into saucy pasta and sandwiches. It’s versatile, affordable, and flat-out delicious.

So next time you’re at the butcher, skip the usual suspects and ask for Denver steak. You’ll impress your guests, treat yourself, and maybe start a new tradition in your kitchen.

Perfectly Seared Denver Steak

Tender, flavorful, and affordable, Denver steak is a hidden gem in the beef world. Learn how to cook it to juicy, mouthwatering perfection with this easy, pro-level recipe.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 38 minutes mins

Servings 2 steaks

Calories 400 kcal

Ingredients

  

• 2 Denver steaks (6–8 oz each)
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil or avocado oil
• 2 cloves garlic smashed
• 1 sprig rosemary or thyme optional
• 1 tablespoon butter optional for basting

Instructions

 

• Let the steaks rest at room temperature for 20–30 minutes before cooking.
• Pat steaks dry with paper towels and season generously with kosher salt and black pepper on both sides.
• Heat a cast iron skillet or grill to high heat. Add oil and let it shimmer.
• Place steaks in the pan and sear for 3–4 minutes per side for medium-rare. Do not move them while they sear.
• Optional: Add butter, smashed garlic, and herbs to the pan. Baste the steaks with the melted butter for added flavor.
• Transfer steaks to a plate and let rest for 5–10 minutes before slicing.
• Slice thinly against the grain and serve immediately.

Notes

Serve with chimichurri, garlic butter, or creamy horseradish sauce. Great over mashed potatoes, in tacos, or on sandwiches. Store leftovers in an airtight container for up to 3 days, and reheat gently in a skillet with broth or butter. You can freeze raw or slightly undercooked steaks for up to 6 months.