If you’ve been shocked by the price of steak lately, you’re not alone.

Ever since moving from New Jersey to South Carolina, I’ve noticed that a good ribeye or New York strip can put a serious dent in the grocery budget. Back in Jersey, steak night was a regular occurrence. These days, being retired means I’m a little more mindful of where every dollar goes.

But I think I’ve found the answer.

Meet the Denver steak.

I originally picked up these beautiful cuts after a butcher recommended them for chicken fried steak. What I discovered was something completely unexpected. These steaks were incredibly tender, richly marbled, and packed with flavor. In fact, they’ve temporarily replaced my beloved ribeyes and New York strips.

Denver steaks come from the chuck portion of the cow and have gorgeous marbling throughout. When cooked properly, they’re buttery, juicy, and surprisingly affordable compared to many premium cuts.

For this meal, I seasoned them generously with sea salt, black pepper, garlic powder, and my favorite secret weapon—fennel pollen. If you’ve never cooked with fennel pollen, you’re missing out. It adds a subtle sweetness and depth that elevates everything from steak to roasted vegetables.

The steaks were seared in butter and olive oil, then basted with even more butter, fresh rosemary, and garlic until perfectly rare to medium-rare.

To balance all that rich beefy goodness, I paired them with a classic French bacon and egg salad. Crisp lettuce, smoky bacon, perfectly cooked eggs, and a tangy homemade vinaigrette create a meal that’s hearty enough for dinner yet fresh enough for a warm South Carolina evening.

If you’re looking for a quick meal that feels like something you’d order at a steakhouse, this combination is hard to beat.

Butter-Basted Denver Steak

Serves 4

Ingredients

• 4 Denver steaks
• Sea salt, to taste
• Organic ground black pepper, to taste
• Garlic powder, to taste
• Fennel pollen, to taste
• 2–4 tablespoons grass-fed butter
• 1 tablespoon organic extra virgin olive oil
• 1 sprig fresh organic rosemary
• 1 large organic garlic clove, smashed

Instructions

1. Remove steaks from the refrigerator and allow them to sit at room temperature for about 30 minutes.
2. Season generously with sea salt, black pepper, garlic powder, and fennel pollen.
3. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
4. Sear steaks on both sides until a beautiful crust forms.
5. Add the remaining butter, rosemary, and smashed garlic.
6. Continuously baste the steaks with the herb butter until they reach your preferred doneness. I prefer mine rare to medium-rare.
7. Remove from the skillet and allow the steaks to rest before serving.

French Bacon and Egg Salad

Serves 6

Ingredients

For the Vinaigrette

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard (I used Lusty Monk)
• 1 teaspoon organic cane sugar
• 1 garlic clove, finely chopped
• 9 tablespoons organic extra virgin olive oil

For the Salad

• 6 large organic pasture-raised eggs
• 4 ounces bacon, cut into strips
• 1 large head lettuce or mixed organic lettuces
• Handful organic flat-leaf parsley, chopped
• Sea salt, to taste
• Organic black pepper, to taste

Instructions

1. In a jar, combine the vinegar, Dijon mustard, sugar, and garlic.
2. Add the olive oil and shake vigorously until emulsified.
3. Place eggs in a saucepan and cover with water.
4. Bring to a boil, then simmer:
   • 6 minutes for softer eggs
   • 12 minutes for firm yolks
5. Drain and rinse under cold water for 2 minutes. Set aside until cool enough to handle.
6. Heat 1 tablespoon olive oil in a skillet and cook the bacon over medium heat until crisp.
7. Tear lettuce into a large serving bowl.
8. Add parsley, sea salt, and black pepper.
9. Peel eggs and cut into quarters.
10. Add eggs to the salad.
11. Pour the hot bacon over the salad.
12. Drizzle with vinaigrette, toss gently, and serve immediately.

The Perfect Pairing

The rich, buttery Denver steak paired with the bright tang of the French bacon and egg salad creates the perfect balance of flavors and textures. It’s proof that you don’t need an expensive ribeye to enjoy an incredible steak dinner.

Sometimes the butcher knows best.

And if you spot Denver steaks at your local market, grab them. They just might become your new favorite cut too.

Want more recipes like this?
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