This new steak is growing in popularity, and with good reason. Not only is it delicious, but it’s also relatively cheap to buy compared to other more well-known premium cuts of meat.
Denver steaks are one of the increasingly popular cuts of meat derived from the ancient beef known for its rich roasts but also yield some lesser-known steaks.
The Denver steak is a juicy, flavorful cut of steak similar to a flank steak (or a cross between a rib eye and a New York strip). Learn how to cook or grill a perfectly cut Denver steak and toss it in a herbaceous red chimichurri sauce.
What is Denver steak?
It’s an incredibly tender cut that features generous marbling and is rich in great meaty flavor. It hails from the region of the Chuck but is buried deep in the cheap, chewy primal and is packed with nutrients and meaty goodness.
Denver steaks are made from the serratus ventralis muscle, which comes off the underside of the chuck roll blade. Beef Chuck is the shoulder of the beast and gets a lot of exercises. That means most beef tenderloin muscles are pretty tough.
Typically 4 oz to 6 oz in size and ¾ inch thick, it offers good value for money.
Where does Denver’s steak cut on the cow come from?
This section is the heavily used movement muscle of the shoulder, so it’s known to be quite strong. It is surrounded by connective tissue and tendons.
Because of this, chuck is considered a low-value cut of meat and one of the least profitable for butchers.
The Denver steak comes from the serratus ventralis muscle, which is hidden in the lining under the shoulder blade. This puts little stress on that muscle, making it one of the most delicate cuts on the chuck.
Pulled in one piece, any seasoned butcher will know how to cut the Denver steak against the grain as this produces maximum tenderness.
How does Denver steak taste?
Upchuck meat is generally tasty. A Denver steak is beautifully marbled and has a rich, meaty flavor. It was ranked as the fourth tenderest cut of meat, so it has a nice texture and stays juicy as long as it’s cooked properly.
Where to buy Denver steak
Pulling out a Denver steak requires an experienced butcher because the muscle fibers in the front runner are in a different direction than the back, adding to the challenge. It can be difficult to find this somewhat teardrop-shaped cut at your local supermarket or butcher.
What cut is Denver Steak
The Denver Cut consists of two muscles:
- Denver steaks come only from the serratus ventralis muscle,
- Denver roasts come from both muscles.
- Denver roast beef requires more chewing than Denver steak and is generally only used in slow-cooked recipes where tenderness is not an issue.
Denver Steak Nutrition Facts
- 192 calories
- 11 grams of fat, with 4.7 grams of saturated fat
- 78 milligrams of cholesterol
- 87 milligrams of sodium
- 22 grams of protein
- 15% daily value of iron
- 8% daily value of potassium
How to grill Denver steak
Grilling the perfect steak starts with choosing a great cut, and the Denver steak is perfect for that. Since there is no excess fat, you can skip the trimming step while avoiding large grill flames.
Now I want to share a steak-barbecue secret from my time at an upscale southern grill restaurant: Salting your steaks goes from good to awesome to magical.
Use one teaspoon of kosher salt per pound of steak and rub on both sides of the cut. Then put it in your fridge for at least a few hours. I like to salt my steak in the morning and grill it for dinner.
As the salt settles, it changes the beef’s protein structure, resulting in a perfect sear once it hits the grill.
Then, when you’re ready to grill, create a two-piece grilling surface. Whether you use charcoal, gas, or wood, one side of your grill should be very hot and the other lukewarm.
Sear Denver steaks for a minute on each side of the meat, turning periodically to cook evenly.
Where does the cold side of the grill come into play? It’s all down to the texture and doneness you’re looking for. With a little practice, you’ll be able to see when your steak is perfectly browned on both sides, browned but not completely blackened.
Then simply place it on the other side, where the residual heat will continue to cook it without burning.
Finally, let the Bistec rest for at least 10 minutes after removing it from the Ghave taken rill. Then slice it (with the grain) and give it a final coat of sea salt to bring out all of its flavors, then serve it with your favorite steak sides!
Other Names for Denver Steak
Denver Steak is also commonly known as:
- Ribeye under the steak tray
- Boneless short ribs
- Below the middle of the sheet
Denver Steak with Red Chimichurri
Grill, large skillet or cast iron skillet
- Denver steak
- 4 lb Denver Steak (or Wagyu Denver Steak)
- Chimichurri Red Adobo and sauce
- 1 bunch coriander
- 3 large red Fresno chilies
- 1 cup extra virgin olive oil
- ¼ cup rice wine vinegar
- ¼ cup red wine vinegar
- 6-8 garlic cloves pressed or finely chopped
- 2 tablespoons crushed red peppers
- salt and pepper to taste
- Denver steak
- Let your steaks rest at room temperature for about 30 minutes before cooking. Although not required, it allows the meat to cook more evenly.
- (Optional) Pierce the Denver steak with a fork or knife. Prick the meat about every ½ inch or so to tenderize the meat.
- Marinate Denver steak in chimichurri for up to 4 hours. If you don’t have time to marinate, you can serve it with the chimichurri sauce. However, marinating makes the meat tastier and more tender.
- Brush the Denver steak with oil and sprinkle with sea salt or kosher salt.
- Add oil to a skillet or cast iron skillet and heat over medium-high heat. Your pan should be hot before you add the steak.
- Place Denver steak in a pan. Don’t move the steak to give it time to caramelize.
- Sear for about 3 minutes on each side or until the steak is cooked through to the desired level. See notes for cooking temperatures.
- Remove the Denver steak from the pan and let it rest on a plate for 5 minutes. Lightly place a piece of aluminum foil on top to retain heat while resting.
- When cutting the steak, make sure to use a sharp knife. Cut into ¼ to ½ slices, depending on your preference.
- For a more tender bite, it’s important to cut the Denver steak against the grain. The grain refers to the muscle fibers of the meat. Find muscle fibers and cut in the opposite direction. Cutting these muscle fibers makes the meat tender rather than tough or tough.
Chimichurri Marinade and Sauce:
- In a food processor, combine cilantro, red Fresno chilies, olive oil, rice wine vinegar, red wine vinegar, crushed garlic, crushed red pepper, salt, and pepper.
- Process until fully combined.
- Reserve ⅓ of the serving for the sauce to serve over the finished Denver steak or as a dipping sauce.
- Marinate the Denver steak for 2 to 4 hours (weather permitting). The longer you marinate, the more tender and flavorful the meat will be.
Cooking Temperatures: Steak rare, cook at 125 degrees F, medium at 135 degrees F, medium at 145 degrees F, medium at 155 degrees F, and well done at 160 degrees F.
Grilled Denver Steak: Heat the grill to high.
Cook for approximately the same cooking times as indicated in the recipe. Optional: Rotate each side a quarter and turn halfway through cooking to preserve grill marks.
Flank Steal, Flap Steak, and Skirt Steak – If you can’t find a Denver steak, these cuts are similar alternatives. Follow the same cooking instructions.
Denver steaks by Temperature
Roll up Denver steaks by temperature, not time. The pull from the oven will be 5°F below the temperatures listed in this article as finishing the meat increases the temperature. Use a meat thermometer to ensure accuracy.
- Rare: 125°F – 130°F
- Medium Rare: 130°F – 140°F
- Medium: 140°F – 150°F
- Medium Well: 150°F – 160°F
- Well Done: 160°F+
1–2 Denver Steaks
2 TBS Soy Sauce
2 TBS Worcestershire Sauce
In a Ziploc bag, add the soy and Worcestershire sauce. Place your Denver steaks in the bag and let all the air out. Marinate for up to 6 hours.
Preheat your grill to medium-high heat. Allow the steaks to come to room temperature.
Grill over medium-high heat for 2-3 minutes per side, depending on whether you like it medium rare. If you like your steak more done, add a few minutes to the cooking time.
How to cook Denver steak in a smoker
Follow these simple grilling steps:
- Pat the steaks dry and bring them to room temperature.
- Preheat your broiler over high heat until sizzling when you add a drop of oil.
- If you like, rub it with some duck or goose fat to make a wafer-thin layer on the meat.
- Just before placing it on the grill, lightly season the meat with salt and pepper or any other seasoning of your choice.
- Cook over high heat until a golden crust forms, then turn only once and reduce the heat to medium when the second side is also crusty around the edges.
- It takes 2-3 minutes on each side until half has been done.
- Finally, drizzle with a large knob of butter while it sits on the grill for a few more moments.
- Remove from the heat, making sure to let them rest for at least 3-4 minutes before sticking them in.
Denver steak is a delicious and juicy cut of beef that is perfect for any occasion. It is sure to please any carnivore looking for a hearty and satisfying meal. If you’re looking for a great steak option in Denver, look no further than Denver Steak.