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 better.
Table of Contents
What is Denver Steak?
Denver steak is a marbled cut of steak that is made from the serratus ventralis muscle which is located under the shoulder blade bone and doesn't get a lot of use, which is why it is such a tender cut of beef. Other names for Denver steak include bottom chuck steak, Denver steak cut, and wagyu Denver steak.
And if you love steak you will also love making Bavette steak, air fryer frozen steak and my healthy steak marinade.
Why you will love this recipe:
- It is quick and easy and only takes a few minutes to cook. Plus it's cooked in one pan so the clean up is really simple.
- This steak recipe is so delicious! The Chimichurri sauce gives it so much flavour and the steak turns out 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 so you can cook it any way you like.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- 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. If you can't find it locally, you can order it online.
- Butter - coating steak in butter helps make them even more juicy and tender. If you are dairy-free use a dairy free cooking oil instead such as coconut oil, olive oil or avocado oil.
- Seasonings - salt and ground black 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 ingredients - the homemade chimichurri sauce is made with fresh cilantro, parsley, olive oil, balsamic vinegar, red wine vinegar, garlic, crushed red pepper flakes, salt and pepper.
How to make Denver steak:
- Step 1: Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes. Then melt 2 tablespoons of butter, and coat both sides of the meat with it. Season both sides of the meat with salt and pepper (plus any other seasonings you prefer). Now add the remaining butter to a cast iron skillet, 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 steaks to the pan. Place the steaks in the hot pan and decrease the heat to medium. Do not move the meat until it has had time to caramelize. Cook for approximately 2 minutes per side, or until the steak reaches your desired doneness.
- Step 2: Now remove the beef 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 meat is resting, place all the chimichurri ingredients into your food processor.
- Step 3: Blend the ingredients until you have a smooth sauce.
- Step 4: When you are ready to serve the steak, top each cooked piece of steak with as much chimichurri as you prefer.
Alternate cooking methods:
- To grill Denver steak: let the steak 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 enjoy!
- To bake: take the steak out of the fridge and let it rest for 30 minutes. Then coat both sides of the steak in melted butter and spices. 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.
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: 135 degrees Fahrenheit.
- Medium: 145 degrees Fahrenheit.
- Medium Well: 155 degrees Fahrenheit
- Well Done: 160 degrees Fahrenheit.
Top tips:
- Cooking times will vary depending on how well done you like your steak, and how thick the steak is.
- Be sure to let the steak rest for a few minutes after it's cooked to help the meat tenderize and become even more juicy.
- You can use any chimichurri recipe that you prefer to serve this steak.
- For maximum tenderness it is important to cut Denver steak against the grain. Look for the muscle fibres and cut in the opposite direction of the grain.
- A few sides that go well with this steak include hearty kale apple salad, low carb coleslaw, air fryer frozen French fries or air fryer diced potatoes.
Denver Steak FAQs:
You can't find Denver cut steak in most grocery stores as it requires a skilled butcher to properly extract it but most butcher shops will carry it. If you are having trouble finding this beef cut you can also order it online.
No Denver cut steak is not tough. It's one of the most tender and juicy steak cuts.
Denver cut 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.
Store any leftover steak in the fridge in an airtight container for up to 3 days.
Other meat recipes you will love:
Recipe
Denver Steak
Equipment
Ingredients
Steak Ingredients
- 4 lbs Denver steak
- 5 tablespoon butter (or other cooking oil)
- salt (to taste)
- pepper (to taste)
Chimichurri Sauce
- 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)
Instructions
Steak Directions
- 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.
Chimichurri Directions
- 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.
Notes
- 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.
Martha H.
I love Chimichurri, and this is my first time making it and Denver steaks and it did not disappoint! Thanks for the recipe!
Erin Carter
I'm so glad you liked it!