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The Denver BMS 8–9 steak is one of the most flavorful and tender cuts you can buy, especially when sourced from premium regions like Margaret River. With its high marbling and deep beef flavor, it’s a top choice for steak lovers who want more than just a standard grilled cut. But to unlock its full potential, you need to cook it right.
Whether you’re preparing it for a special dinner or a weekend treat, the right techniques will help you get the most out of every juicy bite.
BMS stands for Beef Marbling Score, and a rating of 8–9 means the steak is loaded with intramuscular fat. This fat doesn’t just add richness—it melts as the steak cooks, making the meat more tender and flavorful. That’s why cooking technique is so important. Done right, the Denver BMS 8–9 steak can rival even the most expensive cuts like ribeye or filet mignon.
Start by removing your steak from the refrigerator 30–40 minutes before cooking. Letting the Denver BMS 8–9 steak come to room temperature ensures even cooking. A cold center can lead to an undercooked interior and overcooked exterior.
Because this cut already has deep flavor from its marbling, it doesn’t need heavy seasoning. A sprinkle of sea salt and freshly cracked black pepper is enough. You can also add a pinch of garlic powder or smoked paprika if you want a subtle extra note.
Avoid using heavy marinades that may mask the beef’s natural taste.
High-heat searing is ideal for this cut. A cast iron skillet or a hot grill will help develop a golden crust on the outside while keeping the inside juicy and tender.
Avoid overcooking—medium-rare is the sweet spot for Denver BMS 8–9.
Don’t rely on guesswork. For best results, aim for these internal temperatures:
Remove the steak from heat 5°F below your target temperature—it will rise slightly while resting.
After cooking, let the steak rest for 5–10 minutes. This step is crucial. It allows the juices to redistribute throughout the meat, keeping it moist and flavorful when sliced.
Skipping this step can cause the juices to run out, leaving the steak dry.
Denver steak has a visible grain running across the meat. To ensure the most tender bite, always slice against the grain. This shortens the muscle fibers and makes chewing much easier.
Cut thin slices at a slight angle for restaurant-quality presentation.
Pair the Denver BMS 8–9 steak with:
These sides complement the steak’s richness without overpowering it.
For the ultimate result, start with a high-quality steak. The marbling score means nothing if the meat isn’t properly sourced and trimmed.
Wagyuwala offers the Margaret River Denver BMS 8–9, expertly cut for maximum flavor and tenderness. Their selection brings top-grade Wagyu directly to your kitchen, ready to be turned into a perfect steak night. Order online and explore more premium cuts at Wagyuwala.