The appeal of the Denver Steak cut lies in its unique combination of tenderness similar to filet mignon, its New York strip shape, and the rich flavor reminiscent of ribeye, all at a more accessible price point.
Denver steaks are so versatile! These steaks can be enjoyed on their own, sliced for sandwiches or salads, or served with eggs for breakfast.
What is Denver Steak Cut?
Denver steak comes from the chuck primal section of the cow which is located around the shoulder. More specifically, it is cut from the serratus ventralis which is a highly marbled muscle that is also fairly tender. The National Cattlemen’s Beef Board (NCBA) originally named this cut of beef and although we do not know why, notably the NCBA’s headquarters are located in Denver. Other names for Denver Cut include Under Blade steak, Beef Under Blade Center Steak, Beef Chuck Underblade Center Cut Boneless, and Chuck Denver.
The NCBA, through the Beef Checkoff program, first introduced the Denver Cut along with five new cuts from the chuck roll in 2008. Researchers in the program identified butcher techniques that extracted cuts of beef that were formerly too tough or gristly for consumption.
Denver Steak Ingredients Notes
- Steak: Denver cut steaks are typically 1 inch thick and weigh about 8 to 14 ounces.
- Salt & Pepper: The must have ingredients to enhance the flavor of any steak.
- Olive Oil: Plain olive oil with its high smoke point is perfect for pan-searing steak at high temperatures. Any high heat oil such as avocado, vegetable, or canola oil will work as well.
- Butter and Aromatics: I used garlic, and rosemary for this recipe. Garlic brings sweetness and pungency, while rosemary brings an earthy, woodsy flavor with hints of lemon and mint to the steak.
Refer to the recipe card below for the complete ingredients list with measurements.
How To Cook Denver Steak
- Season the Steaks: Sprinkle both sides with salt and black pepper after patting the steak with a paper towel to remove any excess moisture.
- Sear: Transfer the steaks to a hot, heavy skillet, preferably cast iron, and sear the steaks. Then, continue to sear on the other side for a few minutes.
- Baste: Remove the steaks from the pan while it’s still on the heat, then add the butter and aromatics. Once the butter melts and starts to bubble, return the steak to the skillet and baste.
- Rest: Remove the Denver steaks from the skillet, loosely tent with foil, and let them rest for 5 minutes before serving.
Denver Steak Internal Temperature
Check steak doneness with a digital instant-read thermometer for a perfectly cooked steak.
| Steak Doneness | Internal Temp |
|---|---|
| Rare | 120-130°F |
| Medium Rare | 130-135°F |
| Medium | 135-145°F |
| Medium Well | 145-155°F |
| Well Done | 155°F and up |
As rule of thumb, remove the steak from the heat source about ten degrees before your target internal temperature is reached and let it rest for 5-7 minutes. The steak will continue to come up to desired temperature as it’s resting. For instance, remove from the heat source at 115-120°F for rare, 125-130°F for medium rare, and 130-135°F for medium.
Variations, Substitutions, and Cooking Tips
Change up the seasonings – This cut doesn’t need much, but that doesn’t mean there’s no room to experiment. Try different seasonings to discover your favorite: compound butter, sauces, herbs, spices.
Grill – To grill the steaks, all the beef needs are salt and black pepper or your favorite seasoning. Create a two-zone hot and warm fire on the grill. Begin searing the steak directly over the hot zone for two minutes on each side. Once done, move the steaks to the cooler side until the steaks reach their desired temperature.
Sous Vide – Vacuum-seal the seasoned Denver steak and sous-vide cook the steak for 3 hours at 130 degrees Fahrenheit. Finish by searing it briefly in a hot skillet with aromatic ingredients for a delicious crust.
Duck Fat – Substitute the butter with duck fat for a rich and indulgent flavor. Duck fat’s high smoke point makes it ideal for searing steaks too.
Where To Buy Denver Steaks?
Denver steaks are not commonly found in supermarkets due to the complexities of extracting this cut from the larger chuck. Many local butcher shops may also not stock Denver steaks, but some are willing to prepare a Denver cut, if requested in advance.
For the most convenient way to find Denver steaks, ordering online is an easy option and also my preferred option. I order a bunch these in advance, store them in the freezer and then thaw a few when we’re ready to enjoy them.
Numerous online butcher stores, including Oregon Valley Farm, Porter Road, Wild Fork Foods, Agridime, Meat N’ Bone, Crowd Cow, Alpine Butcher, and KC Cattle Company, offer this cut. Wagyu Denver Steaks, also referred to as the American Wagyu zabuton, are also available through Snake River Farms.
Denver Steak Recipe
The appeal of the Denver Steak cut lies in its unique combination of tenderness similar to filet mignon and the rich flavor reminiscent of ribeye, all at a more accessible price point.
Ingredients
- 2 10 oz Denver steaks
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 sprigs of fresh rosemary
Instructions
- Pat the steaks dry, then generously season all sides with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat until it begins to smoke, then add olive oil.
- Place the steaks in the skillet and sear for 6-8 minutes per side or until the internal temperature reaches 130 degrees Fahrenheit for medium rare.
- Transfer the steaks to a cutting board and reduce the skillet heat to medium.
- Add the butter to the skillet, followed by the garlic for 30 to 60 seconds and softened and aromatic
- Add rosemary to the skillet and return the steaks.
- Tilt the skillet away from you and baste each steak with the infused butter.
- Rest the steaks on the cutting board, loosely tented with foil, for 5 minutes. Slice the steaks against the grain on a bias and serve. This process results in perfectly seared, flavorful steaks with a delightful buttery finish.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1017Total Fat: 77gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 305mgSodium: 1736mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 75g
This data was provided and calculated by Nutritionix.
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