The denver steak has been a hidden gem for years, but recently, more people have started to appreciate just how good it is. It’s very tender, highly marbled, and has a rich, beefy flavor. Plus, it’s perfect for quick, high-heat cooking. It deserves a spot next to premium cuts like ribeye and strip steak as a top-tier cut. Want to know what makes denver steak so amazing, where it comes from, and why it’s worth a try? Keep reading.
What is Denver Steak?
Denver steak is a well-marbled and flavorful cut of beef from the chuck primal. It comes from the serratus ventralis muscle, which gives it great marbling and makes it one of the most tender cuts on the cow. With a rich, beefy flavor and a super tender texture, denver steak is a solid alternative to premium cuts like ribeye or new york strip. For a long time, denver steak was underrated and inexpensive, but as more people have caught on to how good it is, its popularity and price have increased.
Denver steak is perfect for sous vide and quick, high-heat cooking, whether grilling or pan-searing. One important thing to remember: always slice it against the grain after cooking. Luckily, the grain is easy to spot, so slicing it correctly isn’t a challenge. This simple step makes all the difference, keeping each bite more tender.
Denver steak isn’t easy to find, especially in large-scale production, because it takes a lot of work to prepare. It comes from the serratus ventralis muscle, which has a lot of connective tissue that butchers need to trim away carefully. Since each animal only yields a few of these steaks, big meat processing plants usually don’t bother. They focus on speed and volume, so this cut often ends up as ground beef instead. However, local butchers, who care more about quality than mass production, are more likely to take the time to trim and prepare it properly. They’re your best bet if you’re looking for this flavorful but lesser-known cut.
What Are the Other Names for Denver Steak?
Here are the most popular other names for the denver steak in the United States:
- Chuck Under Blade Center Steak,
- Chuck Under Blade Steak,
- Denver Cut
Where Does a Denver Steak Come From on a Cow?
The denver steak comes from the chuck primal, specifically the chuck roll subprimal, which sits just beneath the shoulder blade and above the ribs. Butchers break the chuck roll into the chuck eye roll and the under blade, then cut the denver steak from the center of the under blade. It’s cut from the serratus ventralis muscle, known for its rich marbling and tenderness.
What Does Denver Steak Taste Like?
Denver steak has a rich beefy flavor and a tender texture. It comes from one of the most marbled muscles in the cow. The intramuscular fat (marbling) gives it a touch of sweetness, similar to other highly marbled steak cuts. When cooked to medium-rare, around 135°F, the steak offers a juicy, satisfying bite. Remember t to slice it against the grain after cooking for maximum tenderness.
What Are the Best Methods for Cooking Denver Steak?
Here are the best cooking methods for denver steak:
- Pan-Searing Only: Pan-searing is a great way to cook a thick denver steak (ideally about 1.5 inches thick). A quick, high-heat sear in a hot skillet will give the steak a beautiful crust while keeping it medium-rare (juicy, tender, and flavorful). It takes some practice from beginners to avoid overcooking, but the results are worth it.
- Sous Vide: Cooking a denver steak sous vide is the easiest and most foolproof method to achieve a perfectly cooked steak from edge to edge. Slowly bring the steak to the right temperature with sous vide and then finish it with a quick, high-heat sear to create a decent crust. The result is tender, evenly cooked steak every time – a great option for anyone who doesn’t cook steak often and worries about overcooking it.
- Grilling: Grilling a denver steak over direct high and indirect low heat gives it a great crust and a delicious smoky flavor. Start by searing it over very high heat to build that crust, then move it to indirect heat to finish cooking gently to the perfect internal temperature. This method works best for thicker cuts, around 1.5 inches. If the steak is an inch thick or less, keep it over direct heat the entire time.
- Pan-Seared and Oven-Finished: Pan-searing and finishing in the oven is easier for beginners than just pan-searing and gives good results, though it takes more time. Start by searing the denver steak in a hot skillet to build a nice crust, then move the whole skillet to a low-temperature oven to finish cooking gently. This method works well for thicker cuts.
