Denver Steak: How to Cook the Juiciest Cut You’ve Never Tried

Never heard of a Denver steak? You’re not the only one—but it’s a hidden gem worth trying. This cut is tender, rich in flavor, and surprisingly budget-friendly. In this guide, we’ll explore what makes Denver steak special, how to prepare and cook it perfectly, and why it deserves a spot in your weekly meal rotation. Whether you’re pan-searing, grilling, or even trying it in the air fryer, we’ll cover every juicy detail. Get ready to elevate your steak night with a cut that’s underrated, but unforgettable.

Table of Contents

Table of Contents

Why I Fell in Love with Denver Steak

Discovering the Best-Kept Secret in My Butcher’s Case

Hi, I’m Mae—a busy mom juggling life just outside of Nashville, Tennessee. One evening after school pickup, I made a quick detour to our local meat counter in search of something new. The kids were craving steak, but I didn’t want to splurge on ribeye again. That’s when the butcher handed me something unexpected: a Denver steak.

I hadn’t even heard of it before, but he promised it was one of the most flavorful cuts people never ask for. Intrigued, I tossed it into my cart—and that night, my skillet turned into a stage for one of the best steaks I’ve ever cooked. It seared like a dream, stayed tender through every bite, and had a beefy depth that even my picky eaters noticed.

Now, it’s my go-to for steak night.

If you’re wondering what is a Denver steak cut, here’s the scoop: it’s sliced from the underblade of the chuck, a part of the cow often used for tougher cuts. But the Denver steak comes from a sweet spot in the muscle that’s buttery-soft yet marbled like a premium cut. This combination of tender texture and bold flavor makes it a standout—especially when you nail the cooking technique.

It’s become one of my family’s favorites, right alongside our tried-and-true rib eye steak recipe. And honestly? It costs less and cooks up just as juicy. That’s a win in my mom-cookbook any day.

So if you’re tired of the same old cuts and ready to discover something new, this post is your Denver steak deep-dive. We’ll walk through exactly how to cook Denver steak to perfection—on the stovetop, in the oven, or even in an air fryer if that’s your style.

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How to Choose and Prep the Perfect Denver Steak

Picking the Right Denver Steak at the Store

The secret to a great steak starts before it even hits the pan. If you’ve ever stood in front of the meat section wondering which cut to buy, here’s what to look for when shopping for Denver steak.

Cut from the chuck primal, Denver steak originates in a section typically reserved for roasts and stews. However, the Denver cut is a true hidden gem from that region, taken specifically from the serratus ventralis muscle. It’s one of the few chuck cuts that’s tender enough for grilling or pan-searing, and it typically has excellent marbling for a rich, beefy flavor.

Look for steaks that:

• Are about 1 to 1.5 inches thick
• Have visible marbling throughout
• Are an even, rectangular shape with trimmed edges

If you’re lucky enough to have a local butcher, don’t be shy—ask if they carry Denver steaks or can cut one fresh. They’re not always labeled clearly, so it helps to know exactly what you’re asking for.

I usually grab two or three at a time, especially if I’m also planning something sweet like my microwave brownie in a mug for dessert. This easy combo turns an ordinary weeknight into something special.

Preparing and Seasoning Like a Pro

Once you’ve got your steak, prepping it properly makes all the difference. First, remove it from the fridge 30–45 minutes before cooking. Cold meat sears unevenly, so letting it rest at room temp helps ensure a juicy, even cook.

Make sure to pat the steak dry with paper towels to help it develop that irresistible sear. Then it’s time to season.

Here’s a classic seasoning mix that never fails:

• Kosher salt
• Freshly cracked black pepper
• Garlic powder (optional)
• A tiny pinch of smoked paprika if you want a hint of depth

Massage the seasoning into both sides. Don’t overdo it—Denver steak has plenty of natural flavor that shines with just a light touch.

Optional marinade tip: If you want to add a bit of zest, marinate the steak in olive oil, soy sauce, and a splash of balsamic vinegar for about 30 minutes. But honestly, it doesn’t need much—sometimes salt and pepper are all you need to let this underrated cut shine.

In the next section, we’ll get into how to cook Denver steak using multiple methods—pan, grill, oven, and yes, even the air fryer.

How to Cook Denver Steak Like a Pro

Mastering the Pan-Sear: The Fastest Weeknight Method

If you ask me, nothing beats the simplicity of a hot skillet and a perfectly marbled steak. Cooking Denver steak in a cast iron pan gives it that crispy, caramelized crust and locks in all those beefy juices.

Here’s my go-to method:

Pan-Searing Denver Steak

1. Preheat a cast iron pan on medium-high until it begins to smoke slightly. This part matters. You want that dramatic sizzle.
2. Use one tablespoon of a heat-resistant oil—avocado or canola work great.
3. Lay the steak away from you into the pan and don’t touch it for 2–3 minutes.
4. Flip and cook another 2–3 minutes, or until your desired doneness. Cook the steak until its center reaches 130–135°F for a perfect medium-rare.
5. Optional: Add a tablespoon of butter, smashed garlic, and thyme in the last 60 seconds, basting the steak with the melted goodness.
6. Allow the steak to rest for 5–10 minutes, then slice it against the grain.

Cooking tip: Denver steak has a tight grain. Thinly slicing across the grain helps ensure the steak stays tender.

Other Ways to Cook Denver Steak (Including Air Fryer!)

While pan-searing is my favorite, Denver steak is flexible. If you’re meal-prepping, multitasking, or just curious, here’s how it holds up using different methods:

Grilling: Denver steak grills beautifully thanks to its marbling. Start by preheating the grill to high, give each side a 3–4 minute sear, then let it finish over indirect heat. Let it rest before slicing. Great for summer nights.

Oven + Sear Method: Season the steak and sear it in a skillet for 2 minutes per side. Slide the pan into a 400°F oven and roast for 4–6 minutes, adjusting for the cut’s thickness. This method gives you a consistent interior with a crisp crust.

Air Fryer: Yes, you can make Denver steak in the air fryer—and it’s shockingly good.

How to cook steak in an air fryer:

1. Preheat your air fryer to 400°F.
2. Lightly oil the steak and season it generously.
3. Cook for 8–10 minutes, flipping halfway through. Check for doneness at 130°F for medium-rare.
4. Let rest for 5 minutes before slicing.

Air frying is my go-to when I’m short on time or don’t want to heat up the kitchen. It’s easy, fast, and perfect when you’re cooking for one or two.

Serving, Saucing & Saving Denver Steak

Sauces & Sides That Make Denver Steak Shine

A perfectly cooked Denver steak is impressive on its own—but pairing it with the right sauces and sides turns it into a restaurant-worthy dinner.

Here are some tried-and-true ways I love to serve it:

Simple Sauces:

• Garlic herb butter: Just mix softened butter with chopped parsley, garlic, and a squeeze of lemon. Let it melt over your hot steak for instant richness.
• Chimichurri is a zesty Argentinian sauce crafted with parsley, garlic, olive oil, and red wine vinegar. It’s bold and bright—perfect for cutting through the steak’s richness.
• Balsamic reduction: For a sweet, tangy finish, drizzle a bit of reduced balsamic over your sliced steak.

Easy Sides to Complete the Plate:

• Crispy roasted potatoes or garlic mashed potatoes
• Grilled asparagus or sautéed green beans
• A hearty salad with arugula, goat cheese, and cherry tomatoes
• Warm bread for soaking up all the steak juices

When we serve steak at home, I usually throw in something familiar like a quick dessert. If dinner was a little indulgent, I keep it light and easy with a microwave brownie in a mug. It’s the perfect ending without extra dishes.

How to Store, Reheat & Repurpose Leftovers

One of the perks of Denver steak is how well it holds up the next day—if you have leftovers, that is. Here’s how to store and reheat without ruining the texture:

Storing:

• Let the steak cool completely.
• Seal it well in foil or store it in an airtight container.
• Refrigerate for up to 3 days.

Reheating:

• Slice the steak thin before reheating—it warms more evenly.
• Warm in a skillet with a splash of broth or water, covered, over low heat.
• Avoid microwaving; it tends to overcook and toughen the meat.

Leftover Ideas:

• Steak and eggs for breakfast
• Tender slices of steak layered on a crusty roll with a kick of horseradish sauce.
• Toss into a steak salad with baby greens and blue cheese
• Add to pasta or fried rice for a second-day dinner

Denver steak is affordable enough to work into your meal rotation but flavorful enough to feel special. Whether you’re searing it on the stovetop, experimenting with the air fryer, or serving it up with a bold sauce, it’s a steak worth getting to know.

And hey—if you love this recipe, check out how I prepare rib eye steak for another satisfying, budget-smart steak night. You can also follow me on Facebook or Pinterest for more fuss-free family favorites!

Conclusion

Denver steak is one of those under-the-radar cuts that surprises you—in the best way. It’s budget-friendly, quick to cook, and full of flavor that rivals premium steaks. With a little prep and the right technique, you’ll turn this humble cut into a showstopper. From searing to saucing and even saving leftovers, now you’ve got all the tools to master it in your own kitchen.