Denver Steak on the Grill

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.

Prep Time10

Cook Time50

Dry Brining Time1 30

Total Time2 30

Course: Main Course, Main Dish

Cuisine: American, Barbecue

Keyword: Denver Steak

Servings: people

Author: Susie Bulloch

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