This Easy Denver Steak Recipe is a simple way to cook one of the most tender cuts from the chuck section of beef. This recipe starts with a quick sear in a cast iron skillet before finishing the steak in the oven for juicy, flavorful results.
I first came across Denver steak through our local meat share program, Walden Local Meat, where it typically arrives packaged as two steaks totaling around 1 to 1½ pounds. We've been members of the program for years, and I've enjoyed learning more about different cuts of beef through their monthly shares. Since Denver steak is a lesser-known cut, I initially did some experimenting with cooking times and found that the combination of a cast iron sear and oven finish worked especially well.
We often serve this Denver steak recipe with chimichurri sauce or a quick homemade BBQ sauce. Both pair nicely with the rich flavor of the beef, along with a bold red wine.
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What is Denver steak?
Denver steak is a relatively newer retail cut that comes from the chuck section of the cow. While chuck cuts are often associated with tougher braising meats, Denver steak is surprisingly tender and well marbled.
The package for the steak I cooked was actually labeled "Beef Chuck - Denver Steak," reflecting the fact that this cut comes from the chuck primal. The steaks I've received through our local meat share program are all grass-fed, and have consistently had good marbling and rich beef flavor.
Denver steak became more widely available as butchers developed newer ways to separate individual muscles from the chuck into more tender steak cuts. Because of its marbling and flavor, Denver steak works especially well with high-heat cooking methods like grilling or pan searing. In this recipe, we use a quick cast iron sear before finishing the steak in the oven.
For more details about Denver steak and related beef cuts, see this Denver steak guide from Beef. It's What's For Dinner.
Ingredients
This Denver steak recipe requires just a few simple ingredients!
- Denver steak – the main ingredient, of course! We have made this recipe a few times, with between 1 pound and 1.5 pounds of steak, to serve 3 people. Scale up accordingly for more servings.
- Rub ingredients – we use a simple rub comprised of equal parts garlic powder and kosher salt.
- Optional sauces – this steak is delicious with our chimichurri sauce as well as our no cook BBQ sauce. Our BBQ sauce recipe is coming soon! Meanwhile, if you want that flavor, you can use your favorite store-bought brand.
Alternative cuts to try: I've used this recipe successfully with chuck eye steak.
How to cook Denver steak
Here’s an overview of some key tips for making the Denver steak. Head down to the recipe card for more details.
Our overall approach here is to pan sear the Denver steak on the stove top in an oven safe skillet, then to finish by roasting the steakin the oven.
Let’s break it down a bit.
Make the rub: combine the garlic powder in salt in a small bowl.
Sprinkle half the rub one one side of the steak, and gently rub it into the meat.
Turn the steak over, and rub in the remaining garlic salt mixture. Let the steak sit for 10 to 15 minutes.
Sear the steak on both sides in an oven proof skillet, on medium high heat.
After searing, move the Denver steak to the oven. It should roast for about 8 to 9 minutes, until medium rare.
Let the steak rest for a few minutes, then slice and serve. You can top with one of the optional sauces.
Sauces and Serving Suggestions
Some people like their steak unadorned, but I typically like to add some sauce.
Chimichurri sauce: The Denver steak is very good topped with our classic chimichurri sauce! This zesty green sauce from Argentina is a favorite of mine.
BBQ Sauce: We’ve also enjoyed the Denver steak with our homemade no cook BBQ sauce. That recipe is coming soon – stay tuned! A smoky barbecue sauce can also work well with the rich flavor of the beef.
Sides: We served the Denver steak with some steamed green beans and rice pilaf the night we took the photos for this recipe. Other favorites include sautéed arugula with red peppers or Spanish roasted potatoes.
Wine pairing
Denver steak has enough richness and marbling to pair well with bold red wines. The sauce you serve with the steak will influence the wine pairing pick.
When serving the Denver steak with the BBQ, I opened the 2022 Dineen Vineyards Yakima Valley Syrah ($47, 14.3% ABV). The wine showed plum fruit along with white pepper and light floral elements. The peppery notes worked especially well with the rich flavor of the steak, and the wine also paired nicely with the BBQ sauce.
I’d lean toward Syrah-based wines or something like a Zinfandel when serving the Denver steak with chimichurri sauce. For instance, the 2019 Vignoble Belot Mouleyres ($17, 14% ABV), a Syrah blend from the Languedoc-Roussillon region, paired well with our Denver steak topped with the chimichurri. You might also try a Malbec pairing here.
PrintRecipe card
Easy Denver Steak Recipe
This easy Denver steak recipe is pan seared in a cast iron skillet and finished in the oven for tender, flavorful results.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: baking + stove top
Ingredients
- 1 to 1.5 lbs Denver steak
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 tablespoon neutral oil (or oil spray)
Instructions
- Preheat oven to 400 degrees.
- Make the rub. Combine the garlic powder and kosher salt in the small bowl. Place the steak on a work surface, and sprinkle the rub on both sides of the steak, and gently rub it into the steak. Let the steak sit with the rub at room temperature for 10 to 15 minutes.
- Sear the steak. Heat an oven proof skillet, preferably cast iron, on medium high heat. Coat with neutral oil such as canola or avocado oil. When the skillet is hot, sear the steak on one side for about 2 minutes, getting it nicely browned. Turn the steak over and sear on the other side for about 1 minute.
- Roast the steak. Move the skillet with the Denver steak to the oven. Roast for 8 to 9 minutes for medium rare (recommended). Check for doneness – an internal temperature of 125 to 130°F is good for medium-rare. Remove when done, and let rest for 5 minutes before slicing and serving.
- Serve the steak, with sauce if you like. We have enjoyed the Denver steak with chimichurri sauce and a simple no cook BBQ sauce.
Notes
- Shopping for Denver steak: I've typically received Denver steak through our local meat share program, where it comes packaged as two steaks totaling around 1 to 1½ pounds. Depending on where you shop, you may find individual steaks or different package sizes.
- Alternative cuts that work: I've also used this same cast iron and oven method successfully with chuck eye steak.
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