This Denver Steak Recipe is one of my favorite ways to transform an underrated cut into something seriously crave-worthy. It’s rich, beefy, and super tender with just the right kick of savory and subtly sweet flavor from a quick marinade that does most of the work.
What Goes Into It
A simple marinade takes this denver steak to the next level. You probably have most of what you need already, and if not, there are easy swaps! A full list of ingredients with measurements is available in the printable recipe card below.
- Denver Steaks – This cut is juicy, well-marbled, and full of flavor. It’s often overlooked but totally worth the hunt. Ask your butcher if it’s not out front.
- Vegetable Oil – Oil adds richness and helps the marinade coat the steak evenly. It also prevents sticking, whether you’re grilling or pan-searing.
- Worcestershire Sauce – This hard-to-say sauce adds umami and just the right touch of tanginess. Buy it at the store or make your own Worcestershire sauce easily in your kitchen.
- Water – Water helps to mellow out the stronger flavors and thin the sauce so that everything can soak in.
- Fresh Garlic – Garlic adds loads of flavor to the marinade. Mince it yourself for the most flavor.
- Honey – Honey is a great way to add a subtle sweetness and help the steak caramelize when seared.
- Coarse Kosher Salt – Salt brings out the natural flavor of the beef and helps tenderize it while it marinates.
- Freshly Ground Black Pepper – Pepper adds spicy warmth and just a bit of heat to balance the honey.
- Garlic Powder – Using the powder gives an extra hit of garlic to the marinade and is easy to disperse in it.
- Onion Powder – Onion powder is a great way to add more depth.
- Garlic Butter Sauce – This finishing touch melts beautifully over the hot steak and adds buttery, garlicky goodness to the dish.
This is How We Do It
This denver steak comes together with just a bit of prep and a quick sizzle on the grill or in a pan. You’ll be surprised at how flavorful it turns out with such a simple method.
- Mix the marinade. Add everything except the steak and the garlic butter sauce to a shallow dish or a zip-top bag.
- Add the steak. Place the Denver steaks into the marinade and make sure they’re well-coated. Rub the steaks to get the flavor into them.
- Let it chill. Pop it in the fridge to marinate. Just a few hours will do, but overnight will give you the best flavor.
- Fire up the heat. Use a grill, grill pan, or cast iron skillet. Get it hot and ready before adding the steaks to it.
- Sear the steak. Cook the steak on both sides until it’s seared and reaches your desired doneness.
- Rest and top. Let the steak rest before slicing it thinly against the grain. Finish it off with garlic butter sauce and serve.
5S Philosophy 👩🏻🍳
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- Salt – Coarse kosher salt makes all the difference in both flavor and texture. It pulls moisture into the meat and helps it stay juicy while cooking.
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- Seasoning – Between the garlic powder, onion powder, and pepper, this steak is anything but flat on flavor!
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- Sauces – The marinade does most of the heavy lifting, but the finishing garlic butter sauce takes the steak to a whole new level.
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- Swaps – If you just can’t seem to find Denver steak, you can sub in flat iron, skirt, or flank. And if you’re out of honey, try brown sugar or maple syrup. Soy sauce with a splash of vinegar can work in place of the Worcestershire sauce, too.
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- Senses – The smell of garlic and savory steak sizzling on the grill will have everyone ready for dinnertime. You’ll hear the sizzle, see that irresistible crust forming, and then taste the buttery finish on your first beefy bite.
Side Dishes to Swoon Over
This denver steak practically begs to be paired with creamy mashed potatoes, an elevated truffle mac and cheese, or crispy hasselback potatoes. If you’re making it a cookout-style meal, grilled corn and tomato salad or a wedge salad with blue cheese dressing would be perfect side dishes.
For warm veggie options, try garlic parmesan asparagus or pan fried broccolini. And don’t forget the bread! Garlic knots or rosemary focaccia are perfect for soaking up the buttery sauce.
Storage and Freezing
How to Store
Store any leftover denver steak in an airtight container in the fridge for up to 3 days. Slice it first for easier reheating. Opt for the stove top or oven over the microwave, where it could become tough.
Can I Freeze Denver Steak?
Wrap cooked or raw marinated steak tightly in plastic wrap, then foil. Freeze for up to 2 months and thaw it overnight in the fridge before cooking or reheating.
Top Recipe Questions
A Denver steak is a cut from the chuck that’s super tender, well-marbled, and full of flavor. It’s kind of like the hidden gem of beef — meaty, juicy, and way underrated.
Absolutely! A hot cast-iron skillet works well. You can get a gorgeous sear and the same amazing flavor without having to fire up the grill.
Always slice against the grain. That helps to break up the muscle fibers and keeps the steak tender and easier to chew.
More Recipes with Beef
On the search for more beefy goodness that’s easy to get on the table? These recipes are definitely worth a look!
Denver Steak Recipe
Ingredients
- 1- 1/5 pounds denver steaks
- 1/2 cup vegetable oil
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 1-2 cloves fresh garlic , minced
- 2 tablespoons honey
- 1 teaspoon coarse Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons garlic butter sauce
Instructions
- Combine the 1/2 cup vegetable oil, 1/4 cup Worcestershire sauce, 1/4 cup water, 1-2 cloves fresh garlic, 2 tablespoons honey, 1 teaspoon coarse Kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to shallow dish or airtight plastic bag. Add the 1- 1/5 pounds denver steaks and massage to combine and penetrate. Chill and marinate for 4-24 hours.
- When ready to cook, remove the steak from the marinade, discarding the marinade.
- Heat the grill, a grill pan or cast iron skillet over medium-high heat.
- Sear both sides for 2-3 minutes or until the desired degree of doneness.
- Remove and allow to rest for 5 minutes before slicing thinly against the grain.
- If desired, top with 2 tablespoons garlic butter sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
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