Denver Steak [What is It + How to Cook It] (2024)

Hello meat enthusiasts! Today we’re diving into the world of Denver steak, a delicious cut of beef that’s been gaining popularity among steak lovers in recent years. But what exactly is Denver steak? How does it differ from other cuts of beef? And most importantly, how do you cook it to perfection? From your experienced butchers, we’re here to guide you through all the ins and outs of this delectable cut. So grab a drink, fire up the grill, and let’s get to it!

What is Denver Steak?

Denver Steak is a beef cut that comes from the chuck primal of a beef animal, just below the shoulder blade. This cut is actually boneless short rib (which is an alternate name for this cut). It is also referred to as the chuck under blade steak.

While much of the chuck cuts are heavily used muscles, the denver steak is one cut that isn’t used as much. What makes Denver Steak stand out from other chuck cuts is its exceptional tenderness and juiciness. Unlike some other beef cuts that get a lot of use and can be tough, Denver Steak comes from a muscle that doesn’t work as hard, resulting in a more tender texture.

It has a beautiful marbling of fat that melts when cooked, making it incredibly flavorful and moist. Think of it as the beef version of a buttery croissant – when done right, it’s absolutely divine.

Ready to cook the best steak ever…from home!

Grab our Steakhouse at Home Ebook! It’s an instant download so you can start using it tonight!

This delicious and tender cut of meat is actually the result of a research project funded by the Cattleman’s Beef Board called the Beef Checkoff Program. Meat-science professors at the University of Florida and the University of Nebraska first discovered the tenderness of this cut in 2007. They official unveiled the cut in 2008. The program’s goal was to identify and promote new and potentially more affordable cuts of meat, and the Denver steak is one of their successful discoveries.

It’s interesting to note that the name “Denver steak” doesn’t actually have any historical significance – it was simply a marketing decision made by the Beef Checkoff Program when the cut was first introduced.

Despite its origin story being a bit of a marketing effort, the Denver steak (aka serratus ventralis) is truly a discovery that’s worth getting excited about. In fact, it’s the fourth most tender muscle section of the cow out of the many cuts that were identified during the research project. In terms of tenderness, it’s just below the Tenderloin Steak, Flat Iron Steak, and Ribeye Cap.

To create the Denver steak, skilled butchers will remove the blade muscles that are used for braising, ground or stew. They’ll also remove the blade eye (which was attached to the ribeye). What remains is the denver steak. Butchers will tidy up this cut by squaring it off and removing any excess fat. This technique came about as a way to turn an unknown cut of meat into a delicious steak.

Butchers merchandise the denver steak as a whole steak or they will cut it into several smaller steaks (cutting from top to bottom and at an angle).

So, why should you give Denver Steak a try? For starters, it’s an affordable cut that delivers big on flavor. It’s also versatile and can be cooked using a variety of methods.

How to Cook It

Cooking the perfect Denver steak is all about maximizing its tenderness and flavor. Since this is such a tender cut the best method is hot and fast. A hot grill or pan are the best methods. You can marinate this cut if you like, but putting it straight on the grill with salt and pepper works well too.

Once your grill or pan is hot (we mean really hot!). Sear this steak for a few minutes on each side and then transfer to the oven to finish (or remain on the grill to finish). Like all steaks (and meat!), make sure you don’t overcook it. Let the denver steaks rest to allow the juices to redistribute throughout the meat and ensure a tender and juicy steak.

Once it’s rested we can slice it, so let’s dive into that next!

How to Slice It

Once your Denver steak is cooked to your desired level of doneness, it’s important to slice it properly to ensure optimal tenderness and flavor. The grains of the serratus ventralis muscle in the Denver steak run in different directions, which means that you’ll need to look for the direction of the grain and cut perpendicular to it to achieve the most tender slices.

To do this, start by letting your steak rest for a few minutes to allow the juices to settle. Then, locate the direction of the grain by looking for the long lines of muscle fibers that run through the meat. Once you’ve identified the direction of the grain, use a sharp knife to slice the steak against the grain into thin strips, cutting perpendicular to the lines of muscle fibers. This will result in slices that are more tender and easier to chew, allowing you to fully appreciate the rich, beefy flavor of the Denver steak.

Another way to do this is to find the location on the steak where the grains change direction and cut the steak along this intersection. With the denver steak now in 2 portions you can cut each piece in slices, cutting against the grain.

Keep in mind that slicing against the grain may require a bit of practice and patience, especially if you’re new to working with this particular cut of meat. But with a little bit of care and attention, you’ll be able to slice your Denver steak like a pro and enjoy every delicious bite.

Denver Steak Recipes

This steak can be prepared much like you would other steaks. Here are a few suggestions:

• keep it simple with salt and pepper
• serve it with a herbed butter or gorgonzola sauce
• or use the marinade from this recipeKorean Short Ribsfor a delicious sweet, ginger and soy infusion

Denver Steak Substitutes

Denver steak isn’t easy to find. With only 2 per animal, this delectable steak is somewhat rare (no pun intended!) to get a hold of. If you aren’t able to find it at your local butcher shop, here are a few substitutes that are just as delicious:

• flat iron
• skirt steak
• flank steak
• vegas steak
• petite tender (trees major)

In short, Denver Steak is a cut that’s definitely worth seeking out. Whether you’re a die-hard steak lover or just looking to mix things up at the dinner table, give it a try – you won’t be disappointed.