Denver Steak on the Grill
On June 03, 2024
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Denver Steak is juicy, tender, and packed with beefy flavor. With a simple dry brine, this easy steak recipe is perfect for a weeknight meal.
Denver Steak on the Grill
When you’re craving a flavorful, satisfying steak dinner, but don’t want another run-of-the-mill cut, look no further than my awesome grilled Denver Steaks. The beefy flavor and melt-in-your-mouth texture provide a unique experience you won’t get in any other steak. With a simple dry brine and my foolproof two-zone grilling method, you’ll be sitting down to a steakhouse-quality meal any night of the week. Fire up your grills, and let’s help you become a backyard BBQ hero and feed the people you love.
What is Denver Steak?
Denver steak is a newer cut of beef that comes from the chuck. Specifically, it comes from under the shoulder blade on the animal . This unique muscle produces a well-marbled, tender steak when cut across the grain. Denver steaks have a rich beefy flavor similar to a ribeye, but are totally unique. This hidden gem of a steak gained popularity in the early 2000s in an effort to better used undervalued cuts.
Dry Brine for Steak
For this recipe, I’m using a simple dry brine. This technique seasons your steak more deeply than a last-minute sprinkle of salt. By salting the exterior of the steaks and allowing them to rest for an hour or two, the salt dissolves and is absorbed into the meat. This not only seasons the steak throughout but also helps tenderize it. For best results, use coarse Kosher salt and let your steaks dry brine uncovered in the refrigerator for 1-1 ½ hours.
How Long to Grill Denver Steak
If you want achieve perfectly cooked Denver steaks with a nicely browned crust, then I recommend using a two-zone grilling setup with of temp around 275 degrees F. Start by cooking the steaks over indirect heat, until they reach an internal temperature of 115-120°F. This low and slow cooking allows the steaks to gently come up to temperature and stay juicy. Then, move the steaks over direct high heat for a quick sear on both sides to develop a flavorful crust.
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
Remember always use a reliable meat thermometer to check the internal temperature of your steaks to ensure your desired doneness.
Finishing and Slicing
Once your steaks have reached temperature, remove them to a cutting board, then allow them to rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat. This ensures each bite is juicy, tender, and full of beefy flavor.
I like topping my rested steaks with a pat of unsalted butter and a sprinkle of freshly cracked black pepper for added flavor. While you can certainly use a compound butter, these Denver steaks are so tasty on their own they don’t need much dressing up. When slicing your steaks, be sure to cut across the grain into square-shaped pieces for maximum tenderness.
How to Cook Denver Steak
Now for the moment you’ve been waiting for, I’ll walk you how to grill this one-of-a-kind steak to tender perfection every time. Follow these simple steaks and you’ll have incredible Denver steaks in no time:
- Dry brine steaks. Season the Denver steaks generously with coarse Kosher salt on all sides, then place on a plate and refrigerate for 1-1 ½ hours, allowing the salt to tenderize the meat. Once the surface looks slightly dry and the salt has mostly dissolved, pat the steaks with a paper towel to remove any excess moisture or salt.
- Preheat grill. Set up your preferred grill for two-zone grilled with an overall temperature of around 275°F. Check out my guide on How to Cook with Two-Zone Grilling if you need a refresher.
- Grill the steak. Place your dry brined steaks on the indirect heat side of your grill, then close the lid and cook for 15-20 minutes. Flip the steaks, close the lid again, and continue cooking until your steaks reach an internal temp of around 115 degrees F. This will give all that intramuscular fat time to render down and give your steak that rich, beefy flavor.
- Sear the steaks. Move the steaks over to the hot side of the grill and sear for 2-3 minutes per side, until a beautiful brown crust develops.
- Rest and season. Transfer your steaks to a cutting board when they reach your desired doneness. Top each steak with a pad of unsalted butter and a sprinkle of freshly cracked black pepper. Then let them rest while your steaks melt and absorb all the rich butter.
- Slice and serve. Slice the rested steaks across the grain into even, mostly squared pieces, then serve immediately and savor each tender, juicy, flavorful bite.
More Irresistible Steak Recipes
If you’re looking for more mouthwatering steak recipes to up your grilling game, then check out the Hey Grill Hey app. It’s packed with steak recipes for every occasion, from casual weeknight dinners to special celebrations. You’ll find classic favorites and new creations, with detailed instructions so you can grill like a true steak aficionado.
Grilled Denver Steak Recipe
After you grill this perfect Denver steak recipe, I’d love to hear about your experience. Leave a 5-star review on the recipe, and let me know how it turned out in the comments. For even more steak knowledge, tips, and tricks, be sure to check out The Grill Squad. I’ve got in-depth courses on everything from mastering steak to sourcing the best meat, and even making your own sauces and rubs.
Don’t forget to connect with me on social media for more grilling inspiration, behind-the-scenes action, and mouthwatering BBQ content. Follow along on YouTube, Instagram, and Facebook to stay up-to-date with all my latest recipes and grilling adventures.
Denver Steak on the Grill
Ingredients
- 2 8-12 ounce Denver steak
- 1/4 cup Kosher salt
Finishing
- 1/2 teaspoon black pepper fresh cracked
- 1/4 cup unsalted butter cut into pads
Instructions
- Dry brine steaks. Season the steaks on all sides with the coarse Kosher salt. Set the steaks on a plate and refrigerate for 1-1.5 hours, or until the salt has almost all dissolved and the surface of the steak looks slightly dry. Pat the steaks with a paper towel to remove any excess moisture or salt.2 8-12 ounce Denver steak, 1/4 cup Kosher salt
- Preheat grill. Preheat your grill for two-zone cooking with one side of the grill having no heat or coals and the other piled with hot coals or the burners set to medium high. Overall temperature of the grill should be around 275 degrees F.
- Grill over indirect heat. Place the dry brined denver steaks on the indirect heat side of the grill. Close the lid and cook for 15-20 minutes. Flip and close the lid. Continue cooking until the steak reaches 115-120 degrees F.
- Sear the steaks. Move the steaks to the direct heat side of the grill and sear on all sides for 2-3 minutes per side until a nice crust has developed.
- Rest and season. Remove the steaks to a cutting board when they reach 130-135 degrees F. Season with fresh cracked black pepper and a couple of pads of butter. Let the butter melt over the hot steaks while they rest.1/2 teaspoon black pepper
- Slice and serve. Slice the steaks into pieces against the grain across the narrow side of the steaks. Each slice will look more like a square than a long rectangle.1/4 cup unsalted butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
