Cooking Denver Steak: The Process

• In a mixing bowl, combine the olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, salt, and pepper. Whisk everything together until well blended. This marinade not only adds flavor but also helps tenderize the steak.
• Place the Denver steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s thoroughly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes. For even better results, let it marinate for a few hours or overnight.
• If you’re using a grill, preheat it to medium-high heat. For a stovetop skillet, heat it over medium-high heat as well. A hot cooking surface is essential for achieving a nice sear on the steak.
• Remove the steak from the marinade and allow any excess to drip off. Place the steak on the grill or skillet. Cook for about 5-7 minutes on one side, depending on the thickness of the steak. Flip it over and cook for another 5-7 minutes, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 130-135°F.
• Once cooked, transfer the steak to a cutting board and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.
• Using a sharp knife, slice the Denver steak against the grain into thin strips. This technique helps ensure each bite is tender. Serve the steak on a platter or as part of your favorite dish.