This is the best Denver steak recipe! It's so easy to cook in just a few minutes and it turns out so juicy and tender. I've included directions to pan fry, grill, or bake this steak so you can cook it any way you prefer, plus a chimichurri sauce for serving this steak that makes it taste even more incredible.
Table of Contents
- What is Denver Steak?
- Why you will love this recipe:
- Key ingredients and substitutions:
- How to cook:
- To make the chimichurri sauce:
- How to grill:
- How to bake:
- Tips and variations:
- Steak temperature guide:
- How to cut:
- How to serve:
- How to store:
- Frequently asked questions:
- Other recipes you will love:
What is Denver Steak?
Denver steak is a new cut of steak that is perfect for any steak lover. In fact, the Denver cut did not even exist until 2009, so many people have never heard of it but it is becoming an increasingly popular cuts of meat. It's made from the serratus ventralis muscle, which comes from the under blade portion of the chuck roll so for that reason it is also sometimes referred to as an underblade steak. Other names for Denver steak include the Denver cut, bottom chuck steak, Denver steak cut, wagyu Denver steak, chuck Denver steak, or Denver cut wagyu.
The serratis ventralis muscle is located directly underneath the shoulder blade bone and doesn't get a lot of use, which is why it is such a tender cut of steak and tender cut of beef. In fact, it has been ranked the fourth most tender cut of steak. This steak has a good amount of marbling giving it a rich, hearty flavour that stays juicy and tender as long as it's cooked properly.
You can cook Denver steaks in many different ways including on the grill, stovetop, or on the stovetop followed by the oven. If grilling this cut of steak, you will want to marinate the meat first and then grill it over medium-high heat. For cooking it in the oven you want to sear it on the stovetop first, and then roast it in the oven after. In this post I've included options and directions for cooking this cut of steak whichever way you prefer.
Why you will love this recipe:
- It is quick and easy and only takes a few minutes to cook.
- This steak recipe is so delicious! The Chimichurri sauce gives it so much flavour. I like it even better than filet mignon.
- It's cooked in one pan so the clean up is easy and simple.
- This steak is so juicy and tender.
- This steak recipe is naturally gluten free, paleo, keto, low carb, high in protein and Whole30 and can easily be made dairy free too.
- I've included options for pan searing, grilling or baking this steak recipe so you can cook it the way you prefer.
If you love steak you will also love making Bavette steak.
Key ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card at the bottom of this post.
- Denver steak - this cut of steak can be a little hard to find, but you should be able to find it at your local butcher shop. You need a skilled butcher to be able to access this beef cut so you might need to check a couple butcher shops before finding one that carries it. If you can't find it locally, you can now order it online from many locations too.
- Butter - coating the cuts of steak in butter helps makes them even more juicy and tender and makes for even more delicious steaks. If you are dairy free use a dairy free cooking oil instead such as coconut oil, olive oil or avocado oil.
- Seasonings - salt and pepper is all I use to season my steak but you can use whatever spices you prefer including steak spice, garlic salt, seasoning salt etc.
- Chimichurri sauce - the homemade chimichurri sauce makes this steak taste even better and gives it the most incredible flavor! However if you prefer your steak without chimichurri sauce you can simply leave it out. If you have herbs that need to be used this sauce is great way to use your favorite herbs and make this dish an even more memorable dining experience.
How to cook:
First, remove the steaks from the fridge and allow the steaks to sit at room temperature for about 30 minutes prior to cooking. This helps the meat cook more evenly and become more tender.
Then melt 2 tablespoons of the butter, and coat both sides of your steaks with it. Season both sides of the steak with salt and pepper (plus any other seasonings you prefer).
Now add the remaining butter to a cast iron skillet, cast iron pan or other large pan and heat to medium-high. You want your pan to be hot, and the butter to be melted, before adding the steak.
Place the steak in the hot pan and decrease the heat to medium. Do not move the steak until it has had time to caramelize. Cook the steak for approximately 2 minutes per side, or until the steak reaches your desired doneness. See the notes for cooking temperatures.
Now remove the steak from pan and place it on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain the heat while resting.
To make the chimichurri sauce:
If serving with the chimichurri sauce, while the steak is resting, place all the Chimichurri ingredients into your food processor and blend well until the sauce is smooth. When you are ready to serve the steak, top each cooked piece of steak with as much chimichurri as you prefer. This helps give the steak an even more rich flavor.
How to grill:
If you prefer grilled Denver steak rather than pan fried steak it, first, let it sit for 30 minutes after taking it out of the fridge. Then coat both sides of the steak in melted butter and your preferred spices. Then add the steak to the hot grill and cook over medium-high heat for approximately 2 minutes per side. Let the steak rest for a few minutes, then cut it against the grain and enjoy!
How to bake:
To bake Denver steak, take it out of the fridge and let it rest for 30 minutes. Then coat both sides of the steak in melted butter and spices of your choice. Then sear both sides of the steak in a pan over medium-high heat before baking it in the oven at 325 degrees Fahrenheit for 5 to 7 minutes for medium-rare steak. For a more well done steak add a couple minutes of baking time.
Tips and variations:
- Cooking times will vary depending on how well done you like your steak, and how thick the steak is.
- You can season your steak with whatever spices you like - other ideas include steak spice, garlic salt, seasoning salt etc.
- Be sure to let the steak rest for a few minutes after it's cooked to help this cut of meat tenderize and become even more juicy.
- You can use any chimichurri recipe that you prefer to serve this steak.
- To make this recipe dairy free: instead of butter use a dairy free cooking fat such as coconut oil or avocado oil.
Steak temperature guide:
Depending on how rare or well done you like your steak, here is a guide to help you determine what internal temperature to cook your steak to:
- Rare steak: cook to 125 degrees Fahrenheit.
- Medium Rare: cook to 135 degrees Fahrenheit.
- Medium: cook to 145 degrees Fahrenheit.
- Medium Well: cook to 155 degrees Fahrenheit
- Well Done: cook to 160 degrees Fahrenheit.
How to cut:
For maximum tenderness it is important to cut Denver steak against the grain to get the most flavorful steak possible. This will give you the most tender steak bites and most delicious cut of beef. The grain refers to the muscle fibers in the meal. Look for the muscle fibres and cut in the opposite direction of the grain or the different direction of the grain. Cutting through these fibers helps make the meat even more tender and less chewy or tough.
How to serve:
This steak is an excellent choice to serve for special occasions, date night, or anytime.
- Serve it with chimichurri sauce.
- With a side salad or coleslaw.
- Make steak tacos or steak fajitas with the cooked steak.
- With French fries or baked potatoes.
- Use it to make steak and eggs.
- With lobster or scallops.
- Top it with bbq sauce or butter.
- Serve it with a baked potato or baked sweet potato.
How to store:
Store any leftover steak in the fridge in an airtight container for three to five days.
Frequently asked questions:
Denver steak won't be found in most grocery stores as it requires a skilled butcher to properly extract it. Thus most butcher shops will carry this cut of steak but if you are having trouble finding this beef cut you can also order it online.
No Denver steak is not tough. It's one of the most tender and juicy steak cuts and is the 4th most tender cut of steak. Just be sure not to overcook it so that it stays as juicy and tender as possible.
Denver steak and ribeye steak are both tender cuts of steak. The ribeye mainly comes from the longissimus dorsi, a long, muscle that runs from the cow's hip bone to the shoulder blade. It's tender because it doesn't get a lot of exercise. The Denver cut comes from the serratis ventralis muscle, which is located underneath the shoulder blade bone and doesn't get used much, which makes it more tender.
Both Denver steak and ribeye steak have good amounts of marbling which helps make both steak cuts even more juicy and tender.
Other recipes you will love:
- Bavette steak
- Healthy steak marinade
- Air fryer frozen steak
- Easy baked salmon
- Blackened cod
- Honey lemon pepper chicken wings
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- 4 lbs Denver steak
- 5 tablespoon butter (or other cooking oil)
- salt (to taste)
- pepper (to taste)
- 1 bunch cilantro
- 1 bunch parsley
- 1 cup olive oil (or avocado oil)
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 6 cloves garlic (more or less to taste)
- 2 tablespoon crushed red pepper
- salt and pepper (to taste)
- Remove the steaks from the fridge and allow your steaks to sit at room temperature for about 30 minutes prior to cooking. This helps the meat cook more evenly.
- Melt 2 tablespoons of the butter, and coat both sides of your steaks with it. Season both sides of the steak with salt and pepper (plus any other seasonings you prefer).
- Add the remaining butter to a cast iron skillet or pan and heat to medium-high. You want your pan to be hot, and the butter to be melted, before adding the steak.
- Place the steak in the hot pan and decrease the heat to medium. Do not move the steak until it has had time to caramelize. Cook the steak for approximately 2 minutes per side, or until the steak reaches your desired doneness. See notes for cooking temperatures.
- Remove the steak from pan and place it on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain the heat while resting.
- While the steak is resting, place all the ingredients for the chimichurri into your food processor and blend well until you have a smooth sauce.
- When you are ready to serve the steak, top each piece of cooked steak with as much chimichurri as you prefer.
- Nutritional values are an estimate and do include the chimichurri sauce in the calculations. The values will vary depending on the exact ingredients you use and your serving size.
- You can season your steak with whatever spices you prefer.
- Be sure to let your steak rest for a few minutes after cooking it to help it become even more juicy and tender.
- Store any leftover steak in an airtight container in the fridge for 3-5 days.