Grilled Denver Steak and Shrimp for a Crowd (Serves 12)

Grilled Denver steak and shrimp is the kind of surf and turf that makes a backyard cookout feel like an event. If you’ve been sleeping on the Denver cut, this is the post that fixes that.

Cut from the chuck roll, the Denver is one of the most marbled, flavour-packed steaks you can put on a grill — and it’s significantly cheaper than a ribeye. Pair it with plump, butter-basted shrimp, and you’ve got a spread that makes people ask for the recipe before they’ve finished eating. The best part? This entire cook is designed to feed twelve people without losing your mind at the grill.

Here’s exactly how to pull it off.

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Why the Denver Steak Is Perfect for a Crowd

The Denver steak comes from the serratus ventralis muscle, tucked deep in the beef chuck — one of the most flavourful sections of the animal according to the Beef It’s What’s For Dinner resource. It’s one of the most tender muscles in that entire section — most of that chuck ends up slow-braised or ground, which means the Denver has been quietly flying under the radar. At medium-rare, the fat melts into the meat and the texture is almost buttery.

For feeding a crowd, the Denver earns its spot on a few counts. It’s consistently available at most butchers, it holds up well on a hot grill, and at the price point, you’re not going to feel sick running six of them. Ask your butcher to cut them 1 to 1¼ inches thick — anything thinner and you lose the pink centre before you get a proper sear.

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Ingredients (Serves 12)

The steaks

• 4–5 lbs Denver steak (4–6 steaks, 1 to 1¼ inches thick)
• 3 tbsp coarse kosher salt
• 2 tbsp cracked black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp avocado or canola oil

The shrimp

• 3 lbs large shrimp, peeled and deveined (16/20 count)
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• Zest of 2 lemons
• 2 tbsp fresh parsley, chopped
• ½ tsp chilli flakes
• Salt and pepper to taste

Compound butter

• 4 tbsp unsalted butter, softened
• 1 garlic clove, grated
• 1 tsp fresh thyme leaves
• ¼ tsp smoked paprika
• Pinch of kosher salt

To serve

• Flaky sea salt
• Lemon wedges
• Fresh herbs for garnish

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Getting the Prep Right

Getting the prep right is what makes grilled Denver steak and shrimp for a crowd feel effortless on the day.

The night before

Season steaks generously on both sides with the salt, pepper, paprika, and garlic powder. Set them on a wire rack over a sheet pan — uncovered — in the fridge overnight. This dry brine pulls moisture out and then draws it back in, seasoning the meat deeply and giving you better crust on the grill. It’s the most impactful 5-minute task on this list.

Make the compound butter while you’re at it. Mix the softened butter with the grated garlic, thyme, paprika, and salt. Roll it into a log in plastic wrap and refrigerate until you’re ready to grill.

One to two hours before grilling

Pull the steaks from the fridge and let them come up to room temperature. Cold steak on a hot grate means the outside overcooks while the centre is still climbing. Room temperature meat cooks evenly and takes less time.

Thirty minutes before

Toss the shrimp with the melted butter, garlic, lemon zest, chilli flakes, salt, and pepper. Thread them onto metal skewers — about 5 or 6 shrimp per skewer — so you can flip them as a unit without any falling through the grate. Keep them refrigerated until the grill is ready.

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At the Grill

Set up a two-zone fire. On a charcoal grill, bank the coals to one side. On gas, crank two burners to high and leave one on low. You want a screaming-hot zone for searing and a cooler zone to finish and rest the steaks.

Get the grates ripping hot — aim for 450 to 500°F — then brush them clean and oil lightly with a folded paper towel dipped in oil, held with tongs.

Brush the steaks lightly with oil and sear over direct heat, 2 to 3 minutes per side. Don’t move them early — you’re building a crust. Rotate 45 degrees at the halfway point if you want crosshatch marks.

Move the steaks to the cooler zone. Insert a probe thermometer and pull them at 5°F below your target — they’ll carry-over cook while resting. Drop a slice of compound butter on each steak as soon as it comes off the direct heat.

While the steaks rest, grill the shrimp over direct heat — about 1½ to 2 minutes per side. They’re done when they curl into a loose C and turn opaque pink. Don’t walk away: overcooked shrimp turn rubbery fast.

Rest the steaks for a full 10 minutes tented loosely with foil, then slice against the grain into ½-inch strips.

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Temperature Guide

Grilled Denver steak and shrimp is best when the steak hits medium-rare to medium. Beyond that, the cut gets chewy and you lose the benefit of all that marbling. Denver steak shines at medium-rare to medium. Beyond that, the cut gets chewy and you lose the benefit of all that marbling.

Doneness	Pull temp	Final temp
Medium-rare	125°F	130–135°F
Medium	130°F	135–140°F
Medium-well	140°F	145–150°F

The USDA recommends a minimum internal temperature of 145°F for whole cuts of beef, though most grillers pull Denver steak earlier for medium-rare results.

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Managing the Cook for 12 People

The key to pulling off grilled Denver steak and shrimp for 12 people is grilling the steaks in two batches. The first batch rests while the second is on the grill — both will be done around the same time. If you need to hold them longer, they’ll keep in a 170°F oven loosely foiled for up to 20 minutes without losing quality. Don’t slice until everyone’s ready to eat.

Plate everything family-style. Fan the sliced steak across a large cutting board or platter, pile the shrimp alongside, and set out extra compound butter, lemon wedges, and flaky salt so people can finish their own plates.

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Day-Of Timeline

Getting grilled Denver steak and shrimp on the table for 12 people is all about working ahead. Here’s how the day breaks down:

• Night before: Dry brine steaks. Make compound butter. Mix shrimp marinade (keep separate from shrimp until morning).
• 2 hours before: Pull steaks from fridge. Marinate shrimp. Thread skewers. Prep sides.
• 45 minutes before: Light the grill and let it preheat fully.
• 25 minutes before: Start grilling steaks in batches.
• 10 minutes before: Grill shrimp. Slice steaks. Set up the serving board.
• Serve: Family-style with sides alongside.

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What to Serve With It

Grilled Denver steak and shrimp pairs well with anything that can share the grill or come together while you’re focused on the protein. Grilled corn with chilli lime butter is the obvious move and always disappears. Crispy smashed potatoes or an arugula and shaved parmesan salad round out the plate without adding to your grill load. Grilled bread with herb oil to start is never a bad idea either.

If you’re building out a full spread, our BBQ grilled sweet potato bowl works great as a side and can be prepped ahead while the steaks are on

For drinks: a bold Malbec or smoky Tempranillo with the steak, a crisp Albariño or cold lager with the shrimp.