This Denver Steak Recipe is a newer chuck steak that ranks fourth in terms of tenderness.

This inexpensive steak dinner is simple to prepare, whether you grill it, pan-sear it, or bake it in the oven!

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WHAT IS A DENVER STEAK

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The Cattleman’s Beef Board held a competition in 2009 to find an affordable new cut of beef. What was the winning entry?

A boneless rectangular cut from the center of the chuck shoulder underblade. They named it Denver steak in honor of their home state of Colorado.

Unlike most chuck steaks, the serratis ventralis muscle in this cut has a lot of marbling, making it the fourth most tender cut of beef.

Other names for it include underblade steak and boneless chuck short ribs, and it is known as zabuton in Japan, which means “pillowy soft.”

While this cut is rarely found in supermarkets, any local butcher can easily produce it.

According to the USDA, a 6 oz serving has 309 calories, which is comparable to flank steak and less than many other steaks.

WHAT DOES THE DENVER STEAK LOOK LIKE?

Denver steaks aren’t filets, so they’re not thick, but they’re tender. They are so tender that they rank fourth among all steak cuts in terms of tenderness.

They are cut in a quadrilateral shape, and their level of marbleization allows customers to easily identify the “grain” on the surface. This is good because you need to cut the steak against the grain for the best texture and flavor.

HOW LONG TO COOK A DENVER STEAK

A 1-inch thick Denver steak will take 12-14 minutes to cook to medium-rare, depending on thickness and desired doneness.

As a result, rather than relying solely on cooking time, it is best to measure the internal temperature of the meat.

Simply insert the probe into the center of the steak and use the chart below to determine the temperature:

Steak Doneness	Remove from heat	After resting
Rare	125°F	130°F
Medium rare	130°F	135°F
Medium	140°F	145°F
Medium well	150°F	155°F
Well done	160°F	165°F

Denver steak, due to its marbling, can be cooked to medium or medium-well without drying out like some other cuts.

HOW TO COOK AND CUT A DENVER STEAK

A Denver steak is unlikely to be thicker than one inch. As a result, it’s best to flash grill it on high heat for no more than 45 seconds on each side.

Of course, this is to achieve a medium rare finish. It is not advised to fully cook these kinds of steaks.

Consider this: the Denver steak is the flat iron steak’s first cousin in terms of flavor and texture. Having said that, both steaks should be treated as muscular cuts of beef. Always cut against the grain.

COOKING A DENVER STEAK

It is unusual to find a Denver steak in a typical meat department.

This is why you should contact your local butcher about obtaining these cuts for your neighborhood store. When you get your hands on these incredible steaks, the possibilities are endless.

Marinating and seasoning

These steaks are thick and exceptionally tender. Consider marinating the steaks in a brine made up of the following ingredients to enhance their texture and flavor:

the oil of olives
rosemary
garlic powder
adobo, or to taste, a salt/pepper mixture
Allow the steaks to marinate in the mixture (in a zip-lock bag) for 6 to 48 hours for maximum flavor.

Process

Preheat your grill too high.
The Denver steak should be flash-grilled for no more than one minute on each side. It is recommended to cook for 45 seconds on each side to achieve a medium-rare finish.
The olive oil will help with the cooking process by keeping the meat from becoming overcooked and creating a crispy texture on the surface.

SERVING IDEAS

Denver steak frites are served with French fries at steakhouses! Baked potatoes, mashed potatoes, boiled potatoes, corn on the cob, sautéed mushrooms, or a green salad are all excellent sides.

Horseradish and homemade steak sauce are always winners with this steak in terms of condiments!

Frequently Asked Questions

Is Denver steak tough?

The serratus ventralis muscle, which comes from the under blade portion of the chuck roll, is used to make Denver steaks. That means that the majority of the muscles in the beef chuck are quite tough.

How do you tenderize a Denver steak?

Remove it from the fridge 30-60 minutes ahead of time for more even cooking. To remove excess moisture, pat dry with paper towels. Season the meat liberally with salt to flavor and tenderize it, or make your own steak seasoning.

Is a Denver steak the same as a flat iron steak?

However, cuts such as flat iron and Denver steak are distinct. The chuck muscle, you see, is divided by a large, blade-shaped bone. The muscles surrounding this blade do less work than the rest of the shoulder, resulting in extremely tender steaks. This steak isn’t new, but it’s not well-known.

Why is it called Denver steak?

The term “Denver steak” has no historical significance; the cut isn’t particularly popular in the Rocky Mountain foothills. It was actually the Beef Checkoff Program’s marketing idea, and it was “unveiled” with the cut in 2009.

Denver Steak Recipe [Perfect Cook]

(1 votes, average: 5.00 out of 5)

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5 from 1 reviews

Author: Jamasine J
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

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Description

This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that is both inexpensive and simple to prepare!

Ingredients

Scale

1 1/2 pounds denver cut steak, at least 1 inch thick (see note)
2 tablespoons canola oil, see note
1 teaspoon coarse salt, or to taste
1 teaspoon black pepper, freshly ground, or to taste
4 cloves garlic
fresh rosemary, optional

Instructions

Remove the steaks from the refrigerator 30-60 minutes before cooking time for more uniform cooking.
Preheat the oven to 425°F and place the oven rack in the center.
Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.) Use oven mitts!
To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels. Then, rub 1 tablespoon of the oil on all sides before seasoning both sides with salt and pepper.
Swirl the remaining 1 tablespoon oil into the hot pan to coat. Place the steak in the pan with kitchen tongs, laying it away from you to avoid splatter.
For 2 minutes, sear the first side. Sear the other side of the steaks for 2 minutes. Optionally, sear the edges of the steaks by holding them vertically and pressing them against the pan until brown.
To the pan, add the garlic cloves and rosemary. Transfer the pan to the oven and spoon the juices over the meat.
Bake for 2-3 minutes before using an instant-read thermometer to check doneness: medium-rare is 130°F, and medium is 140°F (see recipe notes for other donenesses). If the steaks aren’t done yet, flip them and cook for a few minutes longer.
Transfer the steaks to a plate or a cutting board. Cover with aluminum foil and set aside for 5 minutes to allow the juices to return to the meat.
To serve, cut the steaks crosswise against the grain.

Notes

Meat: Denver steaks at least 1 inch (2.5cm) thick are juicier and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.

Oil: Any high-temperature oil will do, such as canola oil, sunflower oil, or refined olive oil (avoid extra virgin olive oil, which will smoke).

Doneness is defined as 120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well, and 160°F/71°C for well-done.

Category: Beef
Method: Steak
Cuisine: American