Quick Denver Skillet steaks are a hidden gem, offering juicy, beefy flavor that rivals expensive cuts, ready in minutes. Also called under blade or chuck underblade steak, the Denver cut cooks up fast and pairs perfectly with classic sides like twice baked potatoes or air fryer roasted red potatoes for an easy weeknight dinner.
Why You'll Love This Skillet Steak Recipe
The Denver steak cut cooks quickly and easily, making them perfect for busy weeknight dinners or a casual weekend cookout. So, fire up your grill or pan, and get ready to experience deliciousness in under 30 minutes!
- Fast and Easy: This recipe cooks in under 30 minutes, making it ideal for busy weeknights.
- Simple Ingredients: Requires just a handful of pantry staples to create a delicious and satisfying meal.
- Customizable: Easily adjust the cooking time and seasonings to suit your preferences.
What Are Denver Steaks?
Denver steak goes by a few different names, depending on the butcher, region, or how it's fabricated from the chuck. Here are the most common ones you'll see:
- Under Blade Steak - because it comes from the underblade section of the chuck.
- Boneless Short Rib (from chuck) - sometimes labeled this way since it has similar marbling and richness.
- Chuck Underblade Steak
- Center Cut Chuck Steak
- Zabuton - the Japanese name for the same cut, especially when used in yakiniku-style cooking.
- Chuck Flap (not to be confused with sirloin flap) - occasionally mislabeled this way.
- Denver Cut Steak
If you're scanning a meat case and don't see "Denver," look for something from the chuck that's well-marbled, rectangular, and cut across the grain. It's one of those underrated, butcher-favorite cuts that cooks up surprisingly tender when handled right.
Ingredients Overview
Denver steaks, kosher salt, and black pepper are the foundation. Use a high-smoke-point oil for searing, then finish with butter, garlic, and fresh herbs for extra flavor.
- Denver Steaks: The star of the show! Look for Denver steaks at your local butcher shop or grocery store.
- Olive Oil: Helps to keep the steaks moist during cooking.
- Garlic: Add depth of flavor and savory notes to the steak.
- Salt and Pepper: Essential for enhancing the natural flavor of the beef.
- Optional Seasonings: Feel free to experiment with additional herbs and spices like rosemary, thyme, or a steak seasoning blend.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Cook Denver Steaks
You can use any non-stick skillet or pan to quick fry these fast cooking, tender steaks. Just use some olive oil or non-stick spray, get the pan nice and hot, and sear both sides until you get the level of doneness you prefer. They are literally ready in minutes.
Step 1: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides. If using, add smashed garlic cloves, fresh herbs, or steak seasoning to the pan.
Step 2: Heat olive oil in a large skillet over medium-high heat. You can use any regular vegetable oil, or a non-stick spray as well.
Step 3: Once hot, sear the steaks for 2-3 minutes per side for medium-rare, or desired doneness.
Pro Tip
For thicker steaks, or a more well-done finish, cook for an additional 3-5 minutes, or until desired internal temperature is reached.
Step 4: Remove the steaks from the pan and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for a more flavorful and tender steak.
Serving Suggestions
Pair your Denver steaks with a variety of sides for a complete meal. Mashed potatoes, roasted summer vegetables, or a simple salad are all great options. Top your steak with a pat of compound butter or a flavorful chimichurri sauce for an extra burst of flavor.
Serve sliced steak on a bed of rice cooker steamed white rice in a bowl with your favorite vegetables for a quick and easy weeknight meal.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Change the Herbs: Try rosemary, thyme, or a sprig of sage for a different aromatic finish.
- Add Heat: Sprinkle in red pepper flakes or a pinch of cayenne with the seasoning.
- Garlic Upgrade: Use roasted garlic instead of smashed cloves for a softer, sweeter note.
- Steakhouse Style: Finish with a splash of Worcestershire or a pat of compound butter.
- Different Cut: Sub in ribeye, strip steak, or flat iron if Denver isn't available.
- Smoky Twist: Add a dash of smoked paprika to the seasoning blend.
- Marinade: Feel free to experiment with different marinades based on your preferences. Try an Italian dressing marinade, a soy sauce-based marinade, or a simple marinade with olive oil, fresh herbs, and garlic.
- Thickness: If your steaks are thicker than 1 inch, adjust the cooking time accordingly.
Tips for Success
Helpful tips to help you when making this recipe:
- Start with Room Temp: Let the steaks sit out 30-45 minutes so they cook evenly.
- Dry the Surface Well: Pat completely dry before seasoning for the best crust.
- Preheat the Pan Properly: A hot skillet is key - you should hear a strong sizzle the second the steak hits the pan.
- Use an Instant Read Thermometer: Use an instant read meat thermometer to ensure the steaks cook to your desired doneness. For medium-rare, aim for an internal temperature of 145°F.
- Don't Move It Too Soon: Let it develop a deep crust before flipping.
- Rest Before Slicing: Let the steaks rest after cooking to allow the juices to redistribute for a more flavorful and tender bite.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigerate: Store cooked Denver steaks in an airtight container for up to 3-4 days.
- Freeze: Wrap tightly in foil or plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat Gently: Warm leftovers in a skillet over low heat or in the oven to retain juiciness.
- Serve Cold: Thinly slice refrigerated steak for steak salads, sandwiches, or wraps.
- Separate Sauces: Keep any pan sauces or toppings in a separate container to maintain texture and flavor.
Related Recipes
- Grilled Top Sirloin Steak
- Grilled Corn On The Cob
- Cajun Cornbread
- Cold Wild Rice Salad
- Amish Coleslaw (no mayonnaise)
Frequently Asked Questions
Denver steaks are often labeled as under blade steak, chuck underblade steak, or center cut chuck. Some butchers may also call it boneless chuck or, in Japanese markets, zabuton.
Ask for a well-marbled cut from the chuck underblade section, and mention that you want a steak from the serratus ventralis muscle. This helps the butcher locate the exact cut even if it's not labeled "Denver."
If Denver steak isn't available, well-marbled chuck steaks like flat iron or chuck eye can work as a substitute. Just be aware that cooking times and tenderness may vary slightly.
Denver steaks have a good amount of flavor on their own, so marinating isn't necessary. However, if you have extra time, marinating can add extra depth of flavor. Just be sure to use a marinade that is acidic (like citrus juice or vinegar) to tenderize the meat, as Denver steaks are already relatively tender.
Absolutely! Denver steaks cook quickly and are perfect for grilling. Follow the same seasoning steps, then preheat your grill to medium-high heat. Sear the steaks for 2-3 minutes per side for medium-rare, or desired doneness.
The best way to ensure perfect doneness is by using a meat thermometer. For medium-rare, the internal temperature of your Denver steak should reach 145°F.
Yes, resting the steak for about 5-10 minutes after cooking allows the juices to redistribute, keeping the meat moist and flavorful.
Grilling Recipes
Get The Recipe!
Skillet Denver Steak Recipe
Ingredients
- 1 lb Denver steaks two 8 oz steaks, about 1-inch thick
- Salt to taste
- Black pepper freshly ground, to taste
- 2 Garlic cloves
- fresh herbs (rosemary, thyme), or steak seasoning)
- 1 tablespoon Olive oil
Instructions
- Pat the Denver steaks dry with paper towels. Season generously with salt and pepper on both sides. If using, add smashed garlic cloves, fresh herbs, or steak seasoning to the pan.1 lb Denver steaks , Salt, Black pepper , 2 Garlic cloves , fresh herbs
- Heat olive oil in a large skillet over medium-high heat. You can use any regular vegetable oil, or a non-stick spray as well.1 tablespoon Olive oil
- Once hot, sear the steaks for 2-3 minutes per side for medium-rare, or desired doneness.
- NOTE: For thicker steaks, or a more well-done finish, cook for an additional 3-5 minutes, or until desired internal temperature is reached.
- Remove the steaks from the pan and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for a more flavorful and tender steak.
Notes
- Start with Room Temp: Let the steaks sit out 30-45 minutes so they cook evenly.
- Dry the Surface Well: Pat completely dry before seasoning for the best crust.
- Preheat the Pan Properly: A hot skillet is key - you should hear a strong sizzle the second the steak hits the pan.
- Use an Instant Read Thermometer: Use an instant read meat thermometer to ensure the steaks cook to your desired doneness. For medium-rare, aim for an internal temperature of 145°F.
- Don't Move It Too Soon: Let it develop a deep crust before flipping.
- Rest Before Slicing: Let the steaks rest after cooking to allow the juices to redistribute for a more flavorful and tender bite.
Nutrition
Pin It For Later ⤵
Kelly Bloom says
My family loved this!