The Denver steak has a unique flavor that will please any palate. The best thing about this cut of meat? It can be cooked in many ways, from grilled and spiced with marinades to sous vide for maximum tenderness.
If you're looking for a new type of steak to grill this summer, this might be just what you need!
What Is Denver Steak
The Denver cut comes from the under blade portion of the chuck roll (the shoulder), and it sits directly underneath the shoulder blade bone. Because it gets little use, the muscle does not get tough from being worked - unlike other beef cuts, which come from parts of the cow that work hard every day.
For example, Denver steak is not as chewy as the round steaks (from lower down on the cow) or even bottom rounds (located near the back end).
What Cut is Denver Steak
The Denver cut is made up of two muscles - the cow's serratus ventralis and longissimus dorsi.
- Denver steaks come from just the serratus ventralis muscle,
- Denver roasts come from both muscles.
The Denver roast requires more chewing than Denver steak, it's usually only used in slow-cooked recipes where tenderness isn't as much of an issue.
How To Cook Denver Steak
Start by taking the steaks out of the refrigerator and placing them on the counter 30 minutes before you're ready to begin cooking. Removing the cold chill on the meat is the goal. This step is essential to perfectly cooked steaks and max tenderness.
Cooking cold steaks means overcooked steak on the outside and undercooked inside.
Cook Times
Timing will vary depending on the thickness of your steak. Suggested times below are based on 1-inch steaks
| Medium Rare | 2 minutes aside |
| Medium | 3 ½ minutes aside |
| Well Done | 5 minutes aside |
Heat up a pan, preferably stainless steel or cast iron, and melt a pat of butter in it, along with olive oil or peanut oil. Then place each of your steaks into the pan and get a nice sear.
Finish the steaks in a preheated oven of 300 degrees for 5 minutes.
Remove the steaks and rest them covered with aluminum foil for 5 minutes.
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What is Denver Steak and How To Cook It
Suggested Equipment
Ingredients
- Denver Steaks 3 pound
- Sea Salt 1 tablespoon
- Fresh Cracked Black Pepper 1 teaspoon
- Garlic Salt 1 teaspoon
Instructions
How To Cook
- Start by taking the steaks out of the refrigerator and placing them on the counter 30 minutes before you're ready to begin cooking. Removing the cold chill on the meat is the goal. This step is essential to perfectly cooked steaks and max tenderness.Cooking cold steaks means overcooked steak on the outside and undercooked inside.
- Heat up a pan, preferably stainless steel or cast iron, and melt a pat of butter in it, plus olive oil or peanut oil. Then place each of your steaks into the pan and get a nice sear. (Pat the steaks dry before cooking to get a nice sear), then season with salt, pepper, garlic salt.Finish the steaks in a preheated oven of 300 degrees for 5 minutes. Remove the steaks and rest them covered with aluminum foil for 5 minutes.
Cooking Times
- Timing will vary depending on the thickness of your steak. Suggested times below are based on 1-inch steaks- Medium Rare ( 2 minutes aside)- Medium ( 3 ½ minutes aside)- Well Done ( 5 minutes aside)
What is Denver Steak
- The Denver cut comes from the under blade portion of the chuck roll (the shoulder), and it sits directly underneath the shoulder blade bone. Because it gets little use, the muscle does not get tough from being worked - unlike other beef cuts, which come from parts of the cow that work hard every day.
Notes
- Denver steaks are very inexpensive and still provide a tasty meal for those on a budget.
- To trim Denver steaks, lay the meat flat and remove any excess fat or silver skin. Then, cut away any remaining muscle tissue to ensure that the Denver steak will be tender and delicious when it is cooked.
- Denver steaks can be prepared in a variety of ways, such as grilling or roasting with herbs, spices, or sauces. The Denver steak can also be sliced thinly against the grain before serving, so it is not chewy.
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