In this Denver Steak Recipe we begin by explaining what the well marbled Denver Steak is, and where it comes from. Then we show a fairly basic grilling technique known as the Just-Keep-Flipping method. The steak is simply seasoned with salt, pepper, garlic seasoning and grilled hot and fast in minutes. Quick, easy, and oh so delicious.

First, Denver Steaks are great: tender, juicy, and oh so tasty.

But what are they and where do they come from?

What is a Denver Steak?

The Denver steak is not a large cut of beef. Each steak weighs in around 10 ounces. It is long, rectangular and around an inch thick. This steak is also called the Denver cut, center cut steak and chuck under blade steak. Thus, the Denver steak comes from the under blade located within the chuck primal. Denver steaks have a really good amount of marbling and are pretty tender.

Second, where do you get them?

I had to special order these from Joe the Butcher at Kenrick’s Meats in St. Louis. Being a full service butcher shop, they get whole animals and carve them into the components, so they just needed a few days heads up to carve a few for me.

Not gonna lie here, but this steak looks an awful lot like the coulotte steak, which is just a picanha steak without the fat cap. Both are somewhat long and skinny, albeit the coulotte is not as rectangular:

But the comparison doesn’t stop there.

Sliced coulotte:

Sliced Denver:

Enough of the coulotte talk. But before we stop talking about all other steaks, let me help you save some money on steaks.

And here’s another less well known steak and how to cook it: Teres Major Steak.

Finally, don’t sleep on the tri tip, like the coulotte, it’s sirloin that punches above it’s weight class. Here’s a traditional, Santa Mara Tri Tip recipe and here’s a reverse seared tri tip, which this cut seems ideal for.

Denver Steak Recipe Ingredients:

• 3 Denver steaks, about 10 ounces each
• Salt, pepper, garlic seasoning
• Fire

One more raw steak shot to show the size and the marbling.

Yeah, I’m impressed too.

I seasoned the Denver cut steaks pretty heavily with a coarse/hearty salt, pepper, garlic seasoning (SPG) on the tops and the bottoms as well as the sides and ends.

Although this amount of hearty seasoning was a little heavy for steaks that aren’t that thick.

Thus, learn from my mistake and go easier on the SPG seasoning than I did:

Allow the seasoning to penetrate the meat and then address that third item on the ingredient list, the fire.

For the grill I used my Primo Oval XL which is the best kamado grill for switching back and forth between direct and indirect cooking. On top of that, it’s made in the USA and made to last decades (rather than a season or two like a lot of other grills):

Although, I didn’t use that charcoal chimney to light the grill.

I just love that pic.

Light the Fire

Instead, I used the RocketFire torch which when attached to a 1 gallon propane tank can shoot one super powerful torch out of the wand attachment, or it can have a nozzle attached that makes three strong torches which makes lighting a grill a breeze:

Then, I let that fire become a rager and dropped in the Primo cast iron grill grate, flat side up on the left side of the grill directly over the coals.

I waited till the temps were knocking on 500F:

The right side of the grill has a plate setter below the grill grates making that side my indirect zone. Temps on that side were around 240F

How to Grill Denver Steaks

Lightly season the steaks all the way around with a light coating of salt, pepper, garlic seasoning (SPG) and set up the grill for two zone grilling with hot coals on one side and no direct heat on the other. When the temps at the grill grate near 500F, drop the Denver steaks right over the direct heat. Then sear for 3-5 minutes and flip the steaks over. Sear on the other side for 3-5 minutes. After searing the second side, check the internal temp. If the steaks haven’t reached your desired doneness, repeat the 3-5 minute sear and flip until the steaks get to your preferred level of doneness. This is known as the just-keep-flipping or the flip-forever method.

Also, here’s a handy temp guide for steak to know what to shoot for:

Steak Temps

• Rare Steak Temp: 120F-125F
• Medium Rare Steak Temp: 130F-135F
• Medium Steak Temp: 140F-145F
• Med. Well Steak Temp: 150F-155F
• Well Done Steak Temp: 160F or more, but seriously, just order the chicken

Place the steaks over the hottest part of the fire:

Allow the Denver steaks to sear for 3-5 minutes and flip:

After flipping the steaks a second time, check the internal temp.

If the Denver steaks are not done enough yet, sear for another 3-5, check the temp.

Keep repeating until the steak is done to your liking.

This is called the Just-Keep-Flipping or Flip-Forever method.

Just Keep Flipping Method for cooking Steak

It simply entails browning a steak on one side, flipping it, browning on the other side and continuing to repeat the process until the steak is cooked to the desired doneness. This method usually produces an epic flavor crust far superior to the diamond grill marks of the typical sear, rotate, flip, sear, rotate method.

To me, this is pure open fire cooking. Season the meat, apply heat, flip before it burns and keep repeating till done.

Indeed, I love it.

So keep searing and flipping and checking that internal temp:

If the browning gets to be too much on one side of the steak that there is risk of burning, slide the steaks over to the indirect heat zone and close the lid to bake until the steaks are done:

Here’s some proof of that epic flavor crust:

The steaks need to rest for a couple minutes:

Now for the slice:

The first one was a lovely rare:

The second one was medium rare:

Denver Steak Recipe Recap

This Denver steak recipe was quite simple, but I definitely recommend both the recipe and the steak. The steak was tender, juicy and delicious and I was able to cook it in about 15 minutes. Subsequently I don’t hate the portion size. The older I get, the more I need to be looking at 10 ounce steaks rather than 30 ounce steaks.

If you have any questions or comments about this Denver steak recipe, feel free to leave them below or send me an email.

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Denver Steak Recipe Card

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Denver Steak Recipe

In this Denver Steak Recipe we explain what the Denver Steak is, season it with SPG, and grill it hot and fast over charcoal

Course Entree, Main Course, Steak

Cuisine American, American Fare, Steak

Keyword Charcoal, Charcoal Grill, Coulotte, Coulotte Steak, Denver Cut, Denver Steak, Denver Steak Recipe, Denver Steaks, Flip Forever, Flip Forever Method, Just Keep Flipping, Just Keep Flipping Method, Kamado, Kamado Grill, Primo Grill, Primo Kamado, Primo Kamado Grill, Primo Oval, SPG, SPG Rub, SPG Seasoning, Steak, Steak Temps, Steaks

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Servings 3 People

Ingredients

• 3 Denver steaks About 10 ounces each
• Salt, pepper, garlic seasoning
• Fire

Instructions

• Season the steaks with the salt, pepper, garlic seasoning all the way around
• Prepare the grill for two zone grilling with one side with the hot coals and no direct heat on the other. Target temp of the hot side is 500F at the grill grates.
• Sear the steaks over the hottest part of the fire for 3-5 minutes. Flip the steak and sear for another 3-5 minutes. Flip over again and check the internal temp. If it isn't done to your liking, allow it to sear for another 3-5 minutes. Keep flipping, checking the temp and searing until it reaches your desired doneness.
• Remove the steaks from the grill and allow to rest for 3-5 minutes and slice against the grain and serve.

Video

https://youtube.com/shorts/Er0vTpCR3pE

Additionally, here are some more pics of the process that didn’t quite make the cut above the recipe card:

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