Is Denver steak a good cut of steak?

Yes, it absolutely is. Denver steak is known for being tender, flavorful, and well-marbled , especially considering it comes from the shoulder (chuck) region. When cooked properly — especially grilled or pan-seared — it delivers a juicy, steakhouse-quality bite at a fraction of the cost of premium cuts like ribeye or filet. It’s a favorite among home cooks who want bold flavor without a big budget.

What is a Denver steak equivalent to?

In terms of texture and cooking method, Denver steak is comparable to flat iron steak or even a well-marbled sirloin. All of these cuts come from harder-working parts of the cow , but when sliced and cooked properly, they can be just as tender and satisfying as more expensive steaks. The rich marbling makes the Denver cut especially juicy and flavorful when cooked to medium-rare.

Is a Denver steak a New York strip?

No, Denver steak is not the same as a New York strip . While both are tender and flavorful, they come from different sections of the cow . The New York strip is cut from the short loin — a more premium region known for consistent tenderness. Denver steak, on the other hand, comes from the underblade section of the chuck , making it slightly more rustic in texture but full of beefy richness . It's also more affordable than a strip steak.

Is Denver steak the same as short rib?

Not at all. Although they’re both from the chuck primal , Denver steak and short rib are entirely different cuts . Short rib contains more connective tissue and fat , which makes it ideal for slow-cooking methods like braising. Denver steak, by contrast, is a leaner, quicker-cooking cut that shines when grilled or seared. The textures and uses of the two cuts are quite distinct.

Denver Steak: The Juiciest, Most Irresistible Steak Cut Ever

Description

My Denver steak recipe needs a simple marinade to let its natural tender and beefy flavor shine. It’s quickly cooked to perfection and melts in your mouth!

My family LOVES steak, so much that I try and cook it once a week. Now, we all know steaks are not the cheapest cuts of meat, so when I want to indulge them in restaurant-quality flavors without breaking the bank, my denver steak recipe fits the bill.

Ingredients

Scale

2–4 Browning Beef Denver Steaks, the thicker the better
Flaked Kosher salt
Fresh-cracked pepper
2 Tbs unsalted butter
1 finely chopped shallot (or 2 Tbs onion)
2 peeled and smashed garlic cloves
1 C mushrooms, cleaned and prepped for quick cooking (Morels when in season, or your favorite variety on hand)
1/4 C fortified wine (Sherry, Marsala, Port) or a good red wine
1/2 C beef stock
1–2 fresh thyme sprigs (or a pinch of dried leaves)
Splash of heavy cream (if desired)

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Instructions

Prep the Steaks
Pat the steaks dry with paper towels.Rub both sides of the steaks with olive oil, salt, pepper, and garlic powder. Let the steaks sit at room temperature for 20 minutes to ensure even cooking.
Heat the Pan
Place the skillet over medium-high heat until it’s smoking hot. A hot pan ensures a perfect sear.
Sear the Steaks
Add the steaks to the hot pan. Cook for 3-4 minutes on one side without moving them. This develops a crust. Flip the steaks and cook for another 3-4 minutes for medium-rare.
Check the Temperature
Use an instant-read thermometer to check the internal temperature:125°F for rare, 135°F for medium-rare, 145°F for medium
Add Butter and Herbs (Optional)
For added richness, toss butter and a sprig of thyme or rosemary into the pan during the last minute of cooking. Spoon the melted butter over the steaks as they cook.
Rest the Meat
Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5-7 minutes to lock in the juices.
Slice and Serve
Slice the steaks against the grain for maximum tenderness. Serve immediately with your favorite sides.

Notes

Use Cast Iron: A well-seasoned cast iron skillet gives the steak the best crust.
Rest the Steak: Resting is key to a juicy steak—don’t skip this step!
Grill Option: For a smoky flavor, finish the steak on a grill instead of in the skillet.