Denver Steak Recipe
- 2 tbsp. olive oil
- 1/4 tsp. salt + 1/8 tsp. pepper
- 1/4 tsp garlic powder + 1/16 tsp onion powder
- 2 lbs. flank steak (cut into 3 inch strips)
- salt & pepper to taste
How Do You Cook A Denver Steak?
The easiest way to cook a Denver steak is by using a cast iron skillet or grill pan with high heat.
You can also use a stove top burner that has an adjustable flame.
For flavor, rub the meat with some salt and freshly ground black pepper.
Add in the seasoning ingredients above along with 2 tablespoons olive oil.
Once all of these items are added, slowly add the meat strips to the pan.
Cook on one side until it’s seared.
Flip over the steak and place back on the hot surface to finish cooking.
This whole process should take about 10 minutes per side.
Once done, let rest for 5-10 minutes before serving.
How long does a Denver steak need to be cooked?
Depending on how thick you cut the steak, it takes anywhere between 6-12 minutes to properly sear each side.
The longer you cook it, the more tender and flavorful the end product becomes.
How much time should I spend at home cooking a Denver steak?
If you want to save money and eat healthy, then there’s no better option than making your own meals at home.
If you don’t mind spending a little extra effort, you can easily prepare a Denver steak meal in 20 minutes or less.
What Are The Best Seasonings For A Denver Steak?
To make sure that your beef remains tender and juicy throughout, it’s important to use the right combination of seasoning.
The first thing you should consider is the type of meat.
If you decide on flank steak, then you need to pick up some dry rub ingredients like garlic powder, onion powder, paprika, cumin, oregano, black pepper, etc., so that you can apply them evenly all over the surface of your steak while cooking.
The next step would be to add in the marinade before searing or grilling your steak.
If you choose to grill it, then don’t forget to brush its exterior with butter or vegetable oil to stop any sticking.
You can also pre-season your steak by applying the same mix of spices as above to ensure that it stays tender even after prolonged cooking.
When you’ve applied all these ingredients, you must allow your steak to rest for at least 10 minutes before serving.
This way, you can enjoy the juiciest steak ever!
What Is The Ideal Cooking Temperature For A Denver Steak?
The perfect cooking temperature for a Denver steak depends on many factors, including the thickness of the meat, how well it was cared for before being cooked, and the type of cut used.
A thicker piece of beef like a porterhouse or rib-eye would benefit more from medium rare than a thinner strip such as filet mignon.
The same goes for cuts that require longer cooking times, like brisket and chuck roast.
You’ll want to pay attention to both the internal and external temperatures of these steaks when checking their doneness.
Here’s what you can expect in terms of texture and flavor at each stage of cooking.
Keep in mind that the actual time required for these steps varies depending on the size of your steak, its thickness, and other variables.
If you need help determining your ideal cooking temperature for a Denver steak, check out our step by step guide here.
Step 1 – Seasoning
It’s important to start with a properly seasoned and dry surface before searing any kind of meat.
While some people insist on soaking their steaks in buttermilk or beer before applying seasoning, I find this unnecessary if you use proper technique.
Just rub the whole thing down with salt and pepper using a paper towel dampened with cold water.
This helps get rid of excess moisture while still retaining the natural flavors of the meat.
Step 2 – Cook Time
Your first option for cooking time is a quick sear over high heat until your steak reaches an internal temperature of 145 degrees F (63 C).
After this initial sear, lower the heat to low and continue to cook slowly for about 45 minutes total, turning every 15 minutes or so to ensure even cooking throughout.
Step 3 – Rest
After finishing up your last turn, wrap your steak tightly in foil and let it rest for 10 minutes before slicing.
This allows all those juices to redistribute back to the muscle fibers without overcooking them.
It also gives you time to make sure everything is ready to serve!
How Long Should You Cook A Denver Steak For?
The key to any great steak is time.
The longer it cooks, the more it’ll be done in flavor terms, but also in texture terms.
If you want a very well-done steak, then by all means, go ahead and add some extra minutes onto that cooking time and see how much more done you can get.
You don’t need an expensive meat thermometer to know when a steak has reached proper doneness.
In fact, the only true indicator is what you feel in your mouth.
If it doesn’t feel like there are any juices running out of it or if it feels dry, then the steak is overcooked.
As soon as the steak begins to release its juices, then you know that it’s just about cooked through.
Flank steaks are relatively thin cuts of beef so they take up less space on your stovetop than other types of meats do.
That said, depending on the cut size, it may still require anywhere between 12 – 15 minutes per side to reach medium rare.
If you prefer your steak closer to medium, then you’ve got plenty of room to play with the timespan.
For instance, if I were to make my steak 6 inches thick, then I would probably consider taking the cooking time down to somewhere around 10 – 11 minutes per side.
To determine the thickness of your steak, simply place one hand firmly against the surface of the meat and use your other hand to measure the distance between where your thumb meets the top edge of your palm.
This is approximately how thick your steak should be before you begin cooking it.
What Is The Best Way To Tenderize A Denver Steak?
The best way to tenderize a Denver steak is to apply pressure while cooking it.
You can do this by pounding it on a flat surface or using a mallet.
Or if you don’t want to use either of those tools, you could also just wrap an oven mitt around each hand and slam them together.
I didn’t get to try this method myself but I did find another great way to tenderize any type of meat that involves putting it in the freezer before cooking it.
This technique was recommended by our friends over at The Food Lab who shared their favorite tenderizer tip.
This simple trick works because when you freeze raw meat, its connective tissue breaks down and becomes more like gelatin.
When you then put the frozen meat in hot water, it releases all of that extra protein which makes it easier to chew.
If you don’t have access to the freezer, you could always throw a small bag of ice cubes in a bowl of cold water.
Just be sure not to let the ice melt completely!
What Are Some Good Side Dishes To Serve With A Denver Steak?
There’s something about the Rocky Mountains that makes you want to dine out even when you can cook at home just as well.
But what if you don’t have time or inclination to make a meal for yourself after work? Well, there are plenty of restaurants in the area that specialize in serving up tasty food without taking too much time away from your busy schedule.
One such restaurant is The Blue Spruce Lodge located on the north slope of Colorado Springs in Manitou Springs.
It has been around since 1952, so it knows how to take care of its customers.
This steak recipe comes from their menu, which features several different cuts of meat including beef filets, lamb chops, chicken breast, pork loin, and more.
But one cut stands above them all; the Denver steak.
The Denver steak is a special cut that comes from the bottom sirloin muscle.
This steak has a lot of flavor because it gets cooked quickly over high heat before being carved off.
In fact, most people say that it tastes like butter!
So whether you’re looking for a quick dinner option or a great date night choice, here’s everything you need to know about cooking a Denver steak.
What Kind Of Steak Is A Denver Steak?
A Denver steak recipe is made up of three different cuts of meat that make for one heck of a meal.
First off, there’s the tenderloin, which can be found in most grocery stores as filet mignon or New York strip steaks.
This cut is extremely lean and comes from the bottom portion of the cow.
It has no fat on it at all.
The second part of the Denver steak recipe is the top sirloin steak, which is also known as the eye round roast.
This cut of beef is more fatty than the tenderloin but not as much as you would expect.
You may see it labeled “top sirloin” instead of just “eye round.” That’s because the two names used interchangeably depending on who cooks it.
The last part of the Denver steak recipe is the bottom round steak.
This cut of meat comes from the rib section of the cow.
Unlike other cows, the bottom round is very flavorful and full-flavored.
If you want to try making a Denver steak recipe at home, then this is the cut you should go with.
If you don’t know what any of these terms mean, here’s an explanation of each one so you won’t get confused when buying them at the store:
Filet Mignon – This is the name given to the thin fillet of beef that runs down the center of the cow.
Filets tend to weigh between 2 and 4 pounds per piece.
New York Strip Steak -This is the same thing as filet mignon except it tends to run longer.
They usually weigh anywhere from 6 to 12 ounces per pound of steak.
Eye Round Roast – Eye round roasts are larger than New York strip steaks.
These steaks normally weigh around 8 to 16 ounces per pound of meat.
Often times they are sold by weight instead of size.
Top Sirloin Steak – Top sirloins are typically smaller than eye rounds.
They are often referred to as “bottom round” or sometimes even “top loin.” They range from 5 to 10 ounces per pound of meat.
Bottom Round Steak – Bottom rounds are large pieces of meat taken from the lower half of the cow.
They weigh about 8 to 15 ounces per pound of meat.
All of these cuts of meat need to be cooked properly if you want to enjoy a great Denver steak recipe.
Here’s how to prepare a Denver steak recipe:
Where Did The Denver Steak Come From?
The Denver Boot was invented by a butcher named Thomas H. Lohman in 1878 when he opened his first shop at 319 Congress Street in Denver, Colorado.
It was originally intended for use on horses’ hooves but soon found its way onto steaks thanks to the popularity of the dish with cowboys who were frequent customers.
The name “boot” comes from the fact that it resembled the shape of a cowboy boot, hence the name Denver Boot.
Today, there are several different types of Denver boots available including ribeye, New York strip, filet mignon, top loin, and sirloin butt.
Some restaurants offer a combination of beef cuts while others only serve one type or cut.
You can also find Denver steak recipes online which include everything from classic dry rub seasoning to buttery sweet sauces.
How do you make a Denver steak?
To make a Denver steak, season the meat with salt and black pepper and then add 2 tablespoons of extra virgin olive oil per pound of meat.
You should let the steak sit in the marinade overnight before cooking so all the flavors can meld together.
Cook on medium heat until the internal temperature reaches 120 degrees Fahrenheit.
This will take roughly 10 minutes for each side depending on thickness.
Allow to rest for 5-10 minutes after removing it from the pan.
Dry Rub Seasoning For Denver Steak
1 tablespoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano leaves
1 teaspoon ground coriander seed
1/2 teaspoon celery seeds
1/2 teaspoon freshly cracked black peppercorns
Directions: Combine all ingredients in a bowl and mix well. Store in an airtight container.
Is A Denver Steak The Same As A Denver Boot?
A Denver steak or a Denver Boot is an American cut of beef that originated in Colorado.
The name comes from the fact that it was first cooked over a wood fire on a steel grate called a “boot.”
“Boot” literally means “flat iron,” because the shape resembles a flatiron.
This type of grill has no legs and rests directly against the wall of a building where there are holes for air circulation underneath.
The meat cooks by radiant heat.
Today, steaks such as these can be found at most fine restaurants across the country, but they were originally created by chefs who had been working with local farmers and ranchers who raised their own cattle.
Most people think of a Denver steak when they hear the word “steak,” but if you’re not sure what kind of steak you want, try asking yourself whether you’d prefer a New York strip or filet mignon.
As we mentioned above, the original Denver steak was made using a boot-style grill.
Today’s version uses a cast-iron skillet, which is usually used to cook fish.
It doesn’t matter how you prepare them — either way, both types of steak share many similarities.
Here’s everything you need to know about Denver steaks.
What Is The Difference Between A Denver Steak And A New York Strip Steak?
The first thing you should know about Denver steaks is that they are not exactly like other types of steaks or even each other.
They’re cut differently and cooked in different ways.
They’re also known by many names including “flatiron steak,” “flank steak,” and “top loin steak.” Regardless of what you call them, all three types of these thick cuts of beef come from the lower part of the steer, which includes the rib cage area, butts, and loins.
This makes for very tender meat with more fat than muscle.
Unlike most American-style steaks, which are usually grilled over high heat until charred on both sides, Denver steaks can be seared quickly at medium heat before being finished off in the oven.
This allows the exterior of the steak to caramelize while leaving its interior raw so it stays juicier longer.
If you want to add some flavor to your Denver steak dish, try adding a rub made up mostly of black peppercorns.
If you don’t have any black pepper on hand, just use regular white pepper instead.
For a sweet kick, sprinkle on brown sugar, cinnamon, or maple syrup.
In addition to the above tips, here are five additional things you need to know when cooking a Denver steak:
Flavor Your Steak With A Rubbed Seasoning
You can make your own rub by combining equal parts black pepper, paprika, granulated garlic, salt, and cayenne pepper.
The best way to apply this mixture is to press it onto the steak using a paper towel.
Then pat dry with a clean cloth after removing it.
You may also combine two tablespoons of butter with one tablespoon of Worcestershire sauce, mix well, then spread onto the steak.
Let sit for 15 minutes before grilling.
Don’t Add Too Much Salt To Your Steak
One common mistake people make with their Denver steaks is to season too much.
While there’s nothing wrong with sprinkling on some extra salt, you shouldn’t cover everything with salt.
Instead, only lightly dust the top portion of the steak with salt before putting it under the broiler.
This gives the rest of the surface time to release moisture and cook without burning.
Cook It Low And Slow
To avoid overcooking your steak, start out low and slow.
Cook your steak for only 5 minutes per side in a 450 degree F oven if you plan on finishing it in the oven.
However, if you want to sear it right away, place the pan over direct flame for 2 minutes per side.
Sear It First Before Finishing In The Oven
When preparing a Denver steak, it’s important to get the outside nice and crispy before moving on to finish it off in an oven.
To do this, simply put the steak directly into a hot skillet and sear it for 2 minutes on each side.
When ready to go into the oven, set aside half of the steak to finish later and move it to a baking sheet.
Place the remaining half back into the skillet and continue to sear it until the second side turns golden brown.
After taking it out of the skillet, remove the steak from the pan and let it cool completely before serving.
Cut Into Strips Or Cubes
While most home cooks prefer cutting the entire piece of meat into slices or cubes prior to cooking, chefs sometimes recommend cutting the steak across the grain into strips or cubes.
Doing this helps ensure that every single bite contains the full amount of juice and flavors that were originally present in the whole steak.
- 2 Denver Steaks
- Salt To Taste
- Black Pepper To Taste
- 1 tbsp Oil
- 2 tbsp Unsalted Butter
- 4 Cloves Garlic Crushed
- 3 Sprigs Fresh Rosemary
- Take the steaks out of the fridge 30 to 60 minutes before cooking.
- With a paper towel, pat the steaks dry before adding salt and black pepper, as desired.
- Oven temperature set to 300 °F.
- For four to five minutes, heat a cast-iron skillet over high heat. Subtly incorporate the oil (it may splatter). The steaks should be seared for two minutes on each side. Get rid of the heat.
- Depending on desired doneness (and the final temperature you’re going for; see notes), bake the butter, garlic, and rosemary in the skillet for 3 to 6 minutes. When the internal temperature of the skillet hits 5°F below the desired final temperature, remove it from the oven.
- The steaks should be basted with the butter sauce and rested for five to ten minutes before serving.