Get ready to savor the ultimate meat experience with Denver steaks. From the sizzle to the succulent bite, this cut combines tenderness and marbling that delights meat enthusiasts. The Denver steak may be our favorite powerhouse cut for its rich beefy flavor, good amount of marbling, and price. It’s not stocked on the shelves of most markets, but once you bite into this juicy steak, you’ll think it should be.

Are you tired of the same old steak recipes? If you’re craving a juicy and delicious cut of meat that will impress your taste buds, look no further than pan-seared Denver steak.

This lesser-known but equally delicious alternative to traditional types of steak is a hidden gem in the world of steakhouses. With its beautiful marbling, tender texture, and intense natural flavor, pan-seared Denver steak is sure to become your new favorite go-to dish for any special occasion or weeknight indulgence.

🥩 THE CUT: WHAT IS Denver Steak Cut

This chuck steak comes from the beef chuck primal, the shoulder area of the cow. It’s an area that gets worked a lot, helping it to develop its signature beefy flavor. This little steak, cut from the under blade, the chuck flat, is cut from the same beef primal region we get the Sierra steak and the savory flat iron steak from.

It’s a tender steak and is great with quick hot and fast cooking methods, like in a clean cast iron pan or over direct heat on a charcoal grill, to develop that wonderful crust from the Maillard reaction and a perfectly medium rare center. The Denver cut steak is best not cooked past medium rare for a juicy steak, making it ideal for a sous vide Denver steak, too, with the perfect reverse sear to lock in the flavor..

Chances are you won’t find this cut of steak at your local grocery store, but you can ask a skilled butcher or order it from specialty online butcher shops. We order ours from Porter Road. They are usually just under a pound, perfect for two people, or can be sliced in half for a smaller 3 to 4-ounce petite Denver portion.

And, for us at the GirlCarnivore Meat Labs, it’s a top choice even over the most tender steak cuts, like the filet mignon. It delivers the unctuous satisfaction of a ribeye steak in a more manageable portion.

INGREDIENTS

• Denver Steak
• Kosher Salt
• Olive oil, or your favorite neutral cooking oil
• unsalted butter
• Garlic
• Rosemary
• Freshly ground black pepper. We love a coarse grind for this, as the peppery bites go great with the rich steak.

HOW TO MAKE PAN-SEARED Denver Steak

We’re using a dry hot skillet for the perfect sear and medium-rare rosy center for this easy Denver steak recipe.

• Start by removing the steaks from the packaging and patting them dry with a paper towel.
• Season them liberally with salt and let them sit at room temperature for 30 minutes. When ready to cook, coat the steak on both sides with oil and lightly season again, as some of the salt will have come off.

• When ready to cook, preheat a seasoned cast iron skillet until it’s just starting to smoke over medium-high heat. Add the steak to the dry pan and let sit for 2 to 3 minutes without touching until a tasty crust forms.
• Using tongs, flip the steaks and nestle them back onto the skillet. Depending on the thickness of your steak, you may need to finish the steaks in a preheated oven. See the notes in the recipe card below.
• Add the butter, garlic cloves, and herbs. As the butter melts, baste the steaks with the melted butter and let them cook for another 3 to 5 minutes, depending on your desired internal temperature. It’s served best as a medium-rare steak to medium for the best bite. Always use a digital meat thermometer for the most accurate steak doneness.

• When the steaks have finished cooking, remove them from the hot pan and set them on a clean cutting board to rest. Tent with foil and let them sit for 5 minutes before slicing to serve.
• As with any steak, slicing against the grain is important for the best mouthfeel and juiciest bite. Locate the grain of your pan-seared Denver steak and slice the meat into thin strips perpendicular to it. Garnish the sliced steak with a pinch of freshly ground black pepper and freshly minced parsley or thyme leaves and serve immediately.