This easy Denver steak recipe is a delicious way to cook this richly marbled, ultra-beefy cut for a quick dinner any night of the week. Marinate it in my simple homemade steak marinade, season with my go-to steak seasoning, then grill until perfectly seared in under 30 minutes. It’s juicy, tender, and packed with bold flavor in every bite.
For more flavorful cuts of beef, see my grilled filet mignon, bacon-wrapped tenderloin roast, and baked boneless short ribs.
We bought two whole chuck rolls when they went on sale for under $5 per pound and broke them down at home. From that, we ended up with 10 Denver steaks, 14 chuck eye steaks (which are like ribeye’s little brother), 7 chuck roasts, and about 3 pounds of stew meat from the trimmings.
It was a great way to save money and stock the freezer with a variety of beef cuts!
To make the most of the Denver steak’s natural tenderness, I like to use a quick marinade before grilling. Letting the steak marinate longer, up to 24 hours, adds more flavor and a melt-in-your-mouth texture.
🥘 Ingredients
- Cooking Oil - Extra virgin olive oil (EVOO) or your preferred high-heat cooking oil.
- Balsamic Vinegar - Balsamic vinegar adds a rich, tangy sweetness that balances the savory flavors and helps tenderize the steak. You can substitute with red wine vinegar or apple cider vinegar in a pinch, but balsamic is best.
- Worcestershire Sauce - Worcestershire sauce adds a deep, savory flavor with just a little tang. You can also use a Worcestershire sauce substitute like soy sauce mixed with brown sugar.
- Garlic - Minced or pressed garlic mixes best in marinades. My recipe calls for 1 clove, but you can add up to 2 cloves if your family are garlic fanatics like mine.
- Denver Steaks - Denver steaks are cut from the underblade portion of the chuck roll, located just beneath the shoulder blade. Butchers prize this cut for its incredibly tender texture and marbling, making it perfect for fast, flavorful cooking. It’s actually ranked as the fourth most tender cut of beef.
- Steak Seasoning - Try out my steak seasoning recipe here, use your favorite brand, or season with a simple mixture of salt and black pepper to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Grill Denver Steak
The grill is my favorite cooking method for this steak because all it needs is a quick sear on each side. Gather your grill, grilling utensils, a bowl, a whisk, and some measuring spoons to get started.
This recipe is for 2 8-ounce Denver steaks, but it is very easy to scale up to more steaks if you need to.
Marinate The Steak
Step 1: Prepare the marinade. In a large bowl, whisk together 1 tablespoonof extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of minced garlic, until well combined.
Step 2: Marinate. Place 16 ounces (454 grams) of Denver steaks into the bowl with the marinade and flip it so that it is fully coated. Marinate for 5-10 minutes up to overnight.
Season & Grill The Steaks
Step 3: Preheat. Meanwhile, heat your grill to the upper end of medium-high heat (450°F/230°C).
Step 4: Season. Remove the steaks from the marinade and season them on all sides with 2 teaspoons of steak seasoning.
Step 5: Grill. Place the steaks onto the hot grill and grill for about 4-6 minutes per side, or until the internal temperature reaches 120°F (49°C) for medium-rare (cooking time varies depending on your desired level of doneness).
Step 6: Rest. Remove the steaks from the grill and let them rest for 5-10 minutes. Slice against the grain to serve.
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💭 Angela's Pro Tips & Recipe Notes
- If time allows, remove your steaks from the fridge about 30 minutes to an hour before you get started. This will give them time to come up to room temperature to cook evenly.
- You'll want the grill to be completely hot before adding your steaks. See my grill temperature guide here.
- I always recommend enjoying steaks when they are cooked to medium-rare, but the USDA recommends cooking meat to an internal temperature of 145°F (63°C), which is medium-well. Use your best judgment.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
🥡 Storing & Reheating
Keep any leftover steak in a sealed container in the fridge for up to 4 days.
Freezing
Let the steaks cool completely, then wrap them in freezer paper and place them into a storage bag. They can be frozen for up to 2 months. Thaw in the fridge overnight.
Reheating
Reheat your steak in the oven at 250°F (120°C/Gas Mark ½), flipping halfway through.
Read my post on reheating steaks for all the best methods, tips, and tricks.
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📖 Recipe Card
Denver Steak
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon balsamic vinegar (see substitutes)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic (minced)
- 16 oz Denver steaks
- 2 teaspoon steak seasoning (see recipe, or just salt & pepper, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon garlic,until well combined.
- Place the 16 oz Denver steaks into the bowl with the marinade and flip it so that it is fully coated. Let them sit for 5-10 minutes.
- Meanwhile, heat your grill to the upper end of medium-high heat (450°F/232°C).
- Remove the steaks from the marinade and season them on all sides with 2 teaspoon steak seasoning.
- Place the steaks onto the hot grill and grill for about 4-6 minutes per side, or until the internal temperature reaches 120°F (49°C) for medium-rare.
- Remove the steaks from the grill and let them rest for 5-10 minutes before serving.
Notes
- Take the chill off by setting the steaks at room temperature before cooking, preferably at least an hour.
- Your grill should be completely hot before adding steaks.
- I always recommend enjoying steaks when they are cooked to medium-rare, but the USDA recommends cooking meat to an internal temperature of 145°F (63°C), which is medium-well. Use your best judgment.
- Rare: 115 to 120°F (46-49°C)
- Medium-Rare: 120 to 125°F (49-52°C)
- Medium: 130 to 135°F (54-57°C)
- Medium-Well: 140 to 145°F (60-63°C)
- Well-Done: 150 to 155°F (66-68°C)
- Keep leftovers in a sealed container in the fridge for up to 4 days.
- You can also freeze these cooked steaks. Let them cool completely and then wrap them in freezer paper and place them into a storage bag. They can be frozen for up to 2 months. Thaw in the fridge overnight.
- Reheat your steak in the oven at 250°F (121°C/Gas Mark ½), flipping halfway through.
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