Denver Steak

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Learn how to cook a juicy, tender Denver Steak. Marbled and full of flavor, it’s similar to a ribeye but more affordable, perfect for weeknight dinners or weekend grilling.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Servings:

Calories: 481kcal

Author: Catherine Arena

Equipment

grill or cast iron pan

Ingredients

4 Denver steaks
2 tablespoons garlic puree
salt and pepper to taste

Instructions

Grilled Steaks

Preheat your grill to high heat (450–500°F). Lightly oil the grates to prevent sticking.
Season the steaks with the garlic puree ad then season generously with salt, pepper, or your favorite seasoning.
Place the steak directly over the heat and grill for about 4–5 minutes per side, depending on thickness and desired doneness.
For thicker cuts, move the steak to indirect heat after searing and cook until it reaches your preferred temperature (125°F rare, 135°F medium-rare, 145°F medium, 150°F Well-done).
Remove from the grill, cover loosely with foil, and let them rest for 5–10 minutes before slicing against the grain.

Pan Seared Steaks

Season the steaks with the garlic puree ad then season generously with salt, pepper, or your favorite seasoning.
Heat a cast iron skillet over medium-high heat until very hot. Add a little canola or vegetable oil to the pan.
Place the steak in the skillet and sear without moving it for about 3–4 minutes. Flip and sear the other side for another 3–4 minutes.
Check doneness with a meat thermometer: 125°F rare, 135°F medium-rare, 145°F medium, 150°F well-done.
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5–10 minutes before slicing against the grain.

Notes

Recipe Notes:

Make sure to rest the steaks: Let your steaks rest for at least 5 -10 minutes after cooking so the juices can settle back in.

Use a thermometer: For the best steaks, use a thermometer so you prepare everyones steak to their liking.

Nutrition