Grilled Denver Steak with Herb Butter

The petite powerhouse Denver cut is about to become your new obsession. When you top this simple steak recipe with a luscious herb compound butter, prepare to have your taste buds utterly transformed.

This often-overlooked gem of the beef world is a well-kept secret for good reason. Known as an elusive Butcher’s cut, it’s tender, juicy, and brimming with robust flavor. The Denver steak is poised to dethrone your go-to filet mignon. But it doesn’t stop there—we’re taking this steak to the next level with a decadent compound butter that’ll have you scraping the plate.

The key to this recipe is making sure the Denver steak reaches the perfect pink center every time, with a delectable crust that seals in all those luscious juices.

But the true magic happens when you top that fresh-off-the-grill masterpiece with our herb-infused butter as it rests. As the butter melts, it coats the steak in another layer of umami flavor. The cool, creamy richness and bright, fresh herbs perfectly complement the steak’s natural beefiness, creating a flavor combo that’ll have you wondering why you haven’t used compound butter before.

What is a Denver Steak?

Denver steaks are relatively new cuts of steak that are gaining popularity and are known for their rich flavor and tender texture. They’re so good, we’re betting they may give the tried-and-true ribeye and strip steak a run for their money, once you taste one.

The hard part will be finding them. They are not stocked at a regular grocery store, so you will need to purchase them from a skilled butcher or order them online.

This lesser-known cut comes from the underblade section of the chuck, the shoulder blade area of the cow, making it more tender than traditional chuck cuts. When cooked properly, it delivers a fantastic balance of beefy flavor and tenderness.

The trick is to not overcook this steak. You want a rare to medium-rare finished temperature for the most tender bite. It can toughen up if cooked too well. Due to its thickness and texture, it’s perfect for quick, high-heat cooking methods like grilling, pan searing, or finishing with high heat, like our sous vide Denver steak.

Ingredients for Grilled Denver Steak Recipe

How to Grill a Denver Steak

1. Season the Steak:
   • Remove the steak from the packaging and pat it dry with paper towels.
   • Liberally season all sides of the steak with kosher salt.
   • Place the steak on a wire rack over a baking sheet and let it rest overnight in the refrigerator to enhance flavor and texture. This step is entirely optional, but we do this with every steak for a better crust and flavor.
2. Preheat the Grill:
   • Preheat your grill to high heat, around 450 – 500 degrees F.
   • Clean and oil the grill grates to prevent sticking and ensure clean sear marks.
   • Close the lid to allow the grill to reach the desired temperature.
3. Grill the Steak:
   • Place the steaks directly over the hottest part of the grill.
   • Sear for 60 to 90 seconds, then rotate 90 degrees to achieve diamond grill marks, and sear for another 45 seconds.
   • Flip the steaks and repeat the process, cooking to an internal temperature of 115 – 120 degrees F for a rare finish using a digital meat thermomter. Remember, the temperature will continue to rise about 5 degrees as the steak rests.
4. Rest and Serve:
   • Remove the steaks from the grill and place them on a rimmed platter.
   • Top each steak with a knob of garlic herb compound butter and let it melt over the steaks as they rest for 5 minutes.
   • Slice the steak against the grain into thin strips.
   • Arrange the sliced steak on platters, drizzle with the melted butter and collected juices.
   • Finish with a sprinkle of flaky salt, freshly ground black pepper, and minced parsley.

What side dishes to serve with Grilled Denver Steaks

We love petite Denver steaks for quick weeknight meals or as an inexpensive cut when we need to impress the company. Denver steak pairs wonderfully with classic steakhouse sides like creamed spinach, creamy mashed potatoes, grilled asparagus, or a spinach or kale salad.

If you’re feeling indulgent, pair this with a rich peppercorn sauce or blue cheese sauce with a sprinkle of crispy onions.

Leftovers and Storage

When cooled, wrap any leftover Denver steak in foil and store it in the fridge for up to 4 days.

To reheat: Preheat the oven to 325 degrees. Place the foil-wrapped steak in the oven and reheat it for 10 to 12 minutes.

Alternatively, slice the steak into small pieces and pan-fry it to reheat. Use it up in sandwiches, wraps, mixed into scrambled eggs, stir fry and any place you would use leftover beef.

Grilling Denver steaks requires attention to detail and an understanding of how to manage your grill’s heat. This easy recipe breaks it down so that even a less experienced griller can achieve a restaurant-quality meal, making every bite of this delicious steak a victory.

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