What Is a Denver Steak? A Beginner’s Guide to This Underrated Cut

Rediscovering the Joy of a Juicy Cut You Never Knew You Loved

You’ve likely listened of ribeye, sirloin, and filet mignon. Maybe you’ve even become a creature of habit, ordering the same steak every time you’re at a restaurant or prepping for a weekend BBQ. But have you ever paused and asked yourself if you’re missing something better, something more flavorful and unexpected? Let me present you to a mystery weapon in the meat world: the Denver steak. This guide is here to walk you through everything you need to know about this lesser-known gem that could easily become your new favorite.

What Is a Denver Steak?

Denver steak, also known as the Denver cut, is a tender, well-marbled slice of beef that comes from the underblade section of the chuck. You might be surprised by this because the chuck is typically known for tougher cuts suitable for slow cooking.  Be that as it may, the Denver steak opposes that stereotype.

Where Does It Come From?

• Anatomy: The Denver steak is cut from the serratus ventralis muscle, found underneath the shoulder blade.
• Tenderness: Despite its origin, it ranks as one of the most tender cuts after the filet and ribeye.
• Flavor: Rich, beefy, and slightly buttery in taste.

Originally developed through a study by the Beef Checkoff Program, this cut was designed to make use of underutilized parts of the cow while offering a delicious and tender option for consumers.

Why the Denver Steak Is So Underrated (and Why You Should Try It)

You might be wondering why such a tasty cut hasn’t taken the spotlight. The truth is, the Denver steak has been buried in the chuck section for decades, often ground into burger meat or overlooked by consumers.

Here’s why you ought to consider giving it a try:

• Affordability: It costs less than ribeye or Modern York strip.
• Flavor: It delivers a robust beef flavor that rivals higher-end cuts.
• Versatility: Perfect for grilling, searing, or sous vide.
• Texture: The fine marbling ensures a juicy and tender bite.

If you’re someone who values taste without overpaying, the Denver steak might be exactly what your dinner table has been missing.

How to Cook Denver Steak Like a Pro

You don’t need to be a Michelin-starred chef to make a Denver steak taste extraordinary. With the right technique, you can elevate this cut to restaurant-quality levels in your own kitchen.

Best Cooking Methods for Denver Steak

• Grilling: Ideal for summer BBQs
• Pan-Searing: Perfect for a quick weeknight dinner
• Sous Vide + Sear: Foolproof method for perfect doneness

Pro Tip: Avoid braising or slow-cooking this cut — it’s already tender and doesn’t need the extra time.

Step-by-Step Pan-Searing Method

1. Bring to Room Temperature: Let the steak rest on your counter for 30 minutes.
2. Pat Dry and Season: Use paper towels to dry, then season generously with salt and pepper.
3. Heat Your Pan: Use a heavy skillet, preferably cast iron, and heat until very hot.
4. Add Oil: Use a high smoke point oil like avocado or grapeseed.
5. Sear Each Side: Cook for 3–4 minutes per side.
6. Add Butter and Aromatics: In the final minute, add butter, smashed garlic, and rosemary or thyme.
7. Baste: Spoon the dissolved butter over the steak repeatedly.
8. Rest: Let it rest for 5–10 minutes before slicing against the grain.

Denver Steak Recipes You’ll Love

Nothing beats the fulfillment of a home-cooked steak that dissolves in your mouth. Here’s one of the simplest yet most delicious ways to prepare a Denver steak.

Classic Denver Steak with Garlic Butter

Ingredients Table:

Ingredient	Quantity
Denver steak	2 (6–8 oz each)
Salt & black pepper	To taste
Garlic cloves	2 (smashed)
Fresh rosemary	1 sprig
Butter	2 tbsp
Avocado oil	1 tbsp

Instructions:

• Follow the pan-searing method described above.
• Add garlic and rosemary during the last minute of cooking for an aromatic finish.
• Let rest, then slice and serve with your favorite side dishes.

Where to Buy Denver Steak and What to Look For

Not every grocery store carries Denver steak openly, but that doesn’t mean it’s out of reach.

Choosing Quality Denver Steaks

• Marbling: Look for fine, even marbling
• Grade: Choose USDA Choice or Prime for best results
• Appearance: Deep red color with some visible fat strands

Best Places to Buy

• Local Butcher Shops: Ask for it specifically; many will cut it fresh for you.
• Online Retailers: Try sites like Snake River Farms, Porter Road, or Crowd Cow.
• Gourmet Grocery Stores: Whole Foods, Central Market, or similar high-end markets

Denver Steak vs. Other Cuts — How It Stacks Up

Cut	Tenderness	Flavor Profile	Cost	Best Use
Denver	High	Rich, beefy	Affordable	Grilling, searing
Ribeye	Very high	Buttery, fatty	Expensive	Grilling
Sirloin	Medium	Lean, mild	Mid-range	Grilling, slicing
Flat Iron	High	Deep, juicy flavor	Mid-range	Searing, sandwiches

The Denver steak holds its own among more famous cuts, offering a flavor-packed experience at a much better value.

Common Mistakes to Avoid When Cooking Denver Steak

Even the best cut can fall flat if handled incorrectly. Here are the best pitfalls to avoid:

• Overcooking: Keep it at medium-rare (130–135°F)
• Skipping the Rest Period: Always rest the steak for 5–10 minutes
• Slicing the Wrong Way: Slice against the grain to maintain tenderness
• Cooking Cold: Let it come to room temp before hitting the pan

Nutritional Profile of Denver Steak

You care about what goes into your body, and Denver steak checks a lot of boxes:

• Calories: About 210 per 6 oz serving
• Protein: High (23g+)
• Fats: Balanced, with healthy monounsaturated fats
• Micronutrients: Wealthy in press, zinc, and vitamin B12

Perfect for high-protein, low-carb, or keto-friendly diets.

FAQ: All About Denver Steak

Is Denver steak tender?

Yes, it’s surprisingly tender given its origin in the shoulder section. Proper slicing and cooking ensure a soft, juicy bite.

How should I slice Denver steak?

Always cut against the grain to keep the fibers short and tender.

Can I marinate Denver steak?

Absolutely. A light marinade of soy sauce, garlic, and olive oil works great. Just don’t overpower the natural flavor.

What’s the best doneness level?

Medium-rare (130–135°F) is ideal for a juicy, flavorful result.

Why is it called Denver steak?

The name was the result of a marketing test. There’s no historical connection to the city, but the name stuck because it sounded approachable.

Conclusion: The Denver Steak Deserves a Spot on Your Grill

If you’re looking to shake things up at dinner and explore beef beyond the usual suspects, the Denver steak is a smart, flavorful, and affordable choice. Whether you’re grilling on the patio or searing in a cast iron pan, this cut delivers serious taste without draining your wallet.

So next time you’re shopping for steaks, don’t just grab what you always do. Ask for the Denver. Cook it right. Savor every bite. You deserve it.

Ready to Try It?

Leave a comment below with your favorite way to cook steak or any questions you have. Share this guide with fellow meat-lovers who need to know about this hidden gem. And don’t forget to subscribe for more underrated cooking tips and recipe ideas!