This Denver steak recipe is the best flavor-packed way to cook this beefy cut of steak! Denver steaks are finely marbled and ideal for marinating with a quick homemade marinade. Season with my DIY steak seasoning, then grill until caramelized, and serve in less than 30 minutes!
Easy Denver Steak Recipe
Denver steaks are cut from a portion of the chuck roll, the underblade, which is located underneath the animal's shoulder blade. As a result, this cut is super tender and actually ranked 4th most tender cut of beef!
I maximize the tender quality of the Denver steak by cooking it with a quick marinade. Allowing the steaks to marinate longer, up to 24 hours, will add to the flavor and texture.
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🥘 Denver Steak Ingredients, Notes, & Substitutions
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).
- Balsamic Vinegar - 1 tablespoon of balsamic vinegar.
- Worcestershire Sauce - 1 teaspoon of Worcestershire sauce or a Worcestershire sauce alternative.
- Garlic - 1 teaspoon of minced garlic (or 1 clove).
- Denver Steaks - 2 Denver steaks that are about 8-12 ounces each.
- Steak Seasoning - 2 teaspoons of steak seasoning or just season with salt and pepper to taste. Try out my steak seasoning recipe here.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Denver Steak
Denver steaks are just as easy to grill as practically anything else! You will need your grill, grilling utensils, a bowl, a whisk, and some measuring spoons.
This recipe is for 2 8-ounce Denver steaks, but it is very easy to scale up to more steaks if you need to.
Step 1: Prepare the marinade. In a large bowl, whisk together 1 tablespoon (15 milliliters) of extra virgin olive oil, 1 tablespoon (15 milliliters) of balsamic vinegar, 1 teaspoon (5 milliliters) of Worcestershire sauce, and 1 teaspoon (3 grams) 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. Let them sit for 5-10 minutes. *Your steaks can marinate overnight.
Step 3: Preheat. Meanwhile, heat your grill to the upper end of medium-high heat (450°F/232°C).
Step 4: Season. Remove the steaks from the marinade and season them on all sides with 2 teaspoons (4 grams) 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.
Step 6: Rest. Remove the steaks from the grill and let them rest for 5-10 minutes before serving.
💭 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)
>>>>See all of my recipes here<<<<
🥡 Storing & Reheating
Keep any leftover steak in a sealed container in the fridge for up to 4 days.
Freezing Steaks
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.
Reheating Steaks
Reheat your steak in the oven at 250°F (121°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
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic (minced)
- 16 oz Denver steaks
- 2 teaspoon steak seasoning (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
- If time allows, remove your steaks from the fridge about 30 minutes before you get started. This will give them time to come up to room temperature so that they can cook evenly.
- You'll want the grill to be completely hot before adding your 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 any leftover steak 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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