Denver Steak – The Underrated Beef Cut That’s Winning America’s Grill

Introduction: Denver Steak Deserves a Spot on Your Plate

Denver steak is one of those cuts that flies under the radar — until you try it. Tender, marbled, and packed with flavor, it’s a steak that surprises even seasoned home cooks. At Cozzy Recipes, I’m always looking for cuts that deliver big taste without a big price. This one hits the mark.

Hi, I’m Chef Dija Louchi — the flavor-obsessed home cook behind Cozzy Recipes. I didn’t learn to cook in a fancy culinary school. I picked things up through trial, error, and a whole lot of kitchen chaos — from overcooked eggs to surprisingly great Sunday dinners. My recipes are all about comfort food that’s bold, cozy, and easy — and Denver steak fits that perfectly.

In this guide, I’ll show you why this chuck cut has become a favorite in my kitchen. You’ll learn where it comes from, how to cook it, and why it might just be the best cut you’re not using. Plus, I’ve packed in all the tips, techniques, and flavor tricks to make your next steak night a hit.

Denver Steak – The Underrated Beef Cut That’s Winning America’s Grill

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Description

My Denver steak recipe needs a simple marinade to let its natural tender and beefy flavor shine. It’s quickly cooked to perfection and melts in your mouth!

My family LOVES steak, so much that I try and cook it once a week. Now, we all know steaks are not the cheapest cuts of meat, so when I want to indulge them in restaurant-quality flavors without breaking the bank, my denver steak recipe fits the bill.

 

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Ingredients

Scale 1x2x3x

• 2–4 Browning Beef Denver Steaks, the thicker the better

• Flaked Kosher salt

• Fresh-cracked pepper

• 2 Tbs unsalted butter

• 1 finely chopped shallot (or 2 Tbs onion)

• 2 peeled and smashed garlic cloves

• 1 C mushrooms, cleaned and prepped for quick cooking (Morels when in season, or your favorite variety on hand)

• 1/4 C fortified wine (Sherry, Marsala, Port) or a good red wine

• 1/2 C beef stock

• 1–2 fresh thyme sprigs (or a pinch of dried leaves)

• Splash of heavy cream (if desired)

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Instructions

• Prep the Steaks
  Pat the steaks dry with paper towels.Rub both sides of the steaks with olive oil, salt, pepper, and garlic powder. Let the steaks sit at room temperature for 20 minutes to ensure even cooking.
   
• Heat the Pan
  Place the skillet over medium-high heat until it’s smoking hot. A hot pan ensures a perfect sear.
   
• Sear the Steaks
  Add the steaks to the hot pan. Cook for 3-4 minutes on one side without moving them. This develops a crust. Flip the steaks and cook for another 3-4 minutes for medium-rare.
   
• Check the Temperature
  Use an instant-read thermometer to check the internal temperature:125°F for rare, 135°F for medium-rare, 145°F for medium
• Add Butter and Herbs (Optional)
  For added richness, toss butter and a sprig of thyme or rosemary into the pan during the last minute of cooking. Spoon the melted butter over the steaks as they cook.
• Rest the Meat
  Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5-7 minutes to lock in the juices.
   
• Slice and Serve
  Slice the steaks against the grain for maximum tenderness. Serve immediately with your favorite sides.

Notes

• Use Cast Iron: A well-seasoned cast iron skillet gives the steak the best crust.
• Rest the Steak: Resting is key to a juicy steak—don’t skip this step!
• Grill Option: For a smoky flavor, finish the steak on a grill instead of in the skillet.

What Is Denver Steak?

A Hidden Gem from the Chuck Cut

Denver steak is sourced from the chuck underblade—a part of the cow not usually linked to tenderness, which makes its soft texture a pleasant surprise. But thanks to its marbling and the way it’s sliced, it cooks beautifully with just a quick sear or grill. It brings the tenderness of a flat iron, the bold flavor of a ribeye, and the wallet-friendly price of a sirloin—all in one cut.

What makes it special? Unlike most shoulder cuts, it cooks beautifully without hours of slow roasting or braising. That means dinner’s on the table fast — with flavor that tastes like you spent hours.

Where It Comes From: Butcher’s Breakdown

Butchers carve the Denver cut from the serratus ventralis muscle, deep in the chuck primal, under the shoulder blade. That section doesn’t get much movement, which means the meat stays tender.

Here’s a quick snapshot:

Why Choose This Underrated Cut Over Other Steaks

What Makes It Stand Out

This underrated beef cut isn’t just another budget-friendly option — it stands out for its bold flavor, rich marbling, and surprisingly tender texture. Many home cooks are impressed by how juicy and satisfying it is, even though it comes from the shoulder region. Thanks to its fine intramuscular fat and the way it’s sliced, it delivers a rich, beefy bite without the high cost of ribeye or strip.

If you’re aiming for rich, restaurant-style flavor without leaving your kitchen, this cut delivers in all the right ways. Whether you sear it in cast iron or throw it on the grill, it turns out tender and delicious with very little effort.

It’s quick-cooking, easy to prep, and always crowd-pleasing — a real MVP in weeknight cooking or weekend gatherings.

How It Compares to Ribeye, Sirloin, and Strip Steak

Let’s see how this flavorful steak stacks up:

While it may not have the fame of ribeye, this chuck underblade steak holds its own in flavor and texture. It’s ideal for cooks who want a less fatty yet deeply flavorful option that performs well under high heat and doesn’t need hours of prep.

Cooking Methods That Elevate Denver Steak

Best Ways to Cook Denver Steak: Grill, Pan, or Sous Vide

Denver steak is one of the most satisfying cuts to cook — quick, juicy, and packed with flavor. Whether you’re searing it indoors or firing up the grill, this cut delivers incredible results with minimal effort. All it takes is the right heat and a little technique to bring out its rich character.

Here are three proven ways to get the best out of your Denver steak:

1. Grilling for Bold Flavor

Grilling is a top method for Denver steak lovers because it gives the cut that classic steak house char. Use high heat, season with salt, pepper, and garlic powder, and grill for about 3–4 minutes per side. Let the meat rest to keep it juicy.

2. Cast Iron Perfection

Searing Denver steak in a hot cast iron skillet creates a beautiful crust while locking in moisture. Heat the pan until it’s nearly smoking, add a light oil, and cook the steak for 3–5 minutes per side. Finish with a dab of butter and herbs like rosemary or thyme for extra flavor.

3. Sous Vide for Precision

Want restaurant-style doneness every time? Sous vide is a fantastic way to cook Denver steak evenly. Set your sous vide to 129°F for medium rare and cook for 2 hours. Then sear both sides in a hot pan for a perfect finish.

Denver Steak Temperature and Doneness Guide

Cooking to the right internal temperature is key to unlocking maximum tenderness and flavor from Denver steak. Here’s a breakdown:

For best results, aim for medium rare. Once removed from heat, let your Denver steak rest for 5 minutes before slicing. This allows juices to redistribute and keeps the steak tender.

And don’t forget — always slice against the grain. This small step makes a big difference in how tender the steak feels when you take a bite.

How to Prepare Denver Steak Like a Pro

Marinating, Seasoning, and Tenderizing for Maximum Flavor

Preparing Denver steak doesn’t require complicated steps — just a few simple techniques that bring out the best in this cut. Thanks to its marbling, it already has plenty of natural flavor, but the right prep can make it even better.

Should You Marinate Denver Steak?

While this steak is tender on its own, a quick marinade can add depth. If you’re grilling or pan-searing, aim for a marinade that balances acid, oil, and herbs. A 30-minute soak in olive oil, garlic, lemon juice, and rosemary will do the trick without overpowering the beef.

If you prefer dry seasoning, keep it simple: coarse salt, cracked pepper, and a touch of smoked paprika. The goal is to let the meat shine.

Pro Tip: Skip Over-Tenderizing

Unlike tougher shoulder cuts, Denver steak doesn’t need pounding or long tenderizing time. In fact, overdoing it can ruin its texture. A light marinade and a quick rest at room temperature before cooking are all it needs.

Slicing Against the Grain and Resting: The Secret to Tender Bites

Even the best-cooked steak can fall short if you don’t slice it correctly. Denver steak, like many chuck cuts, benefits immensely from slicing against the grain. It breaks down the muscle strands, making each bite softer and easier to enjoy.

How to Identify the Grain

Look at the surface of the cooked steak — you’ll see lines running in one direction. That’s the grain. Cut across those lines to keep each slice as tender as possible.

Always Rest Before Slicing

After cooking, rest your Denver steak for 5–10 minutes under a loose tent of foil. This helps the juices settle back into the meat instead of spilling out onto your cutting board. You’ll get more flavor in every bite and less mess on your plate.

Denver Steak vs Other Cuts

Is It the Same as Short Rib? Not Even Close

Many people confuse this chuck-based steak with short rib, but they couldn’t be more different. Although both cuts are located near each other on the cow, they differ in both texture and cooking method.

The Denver cut comes from the underblade portion of the chuck, a muscle that remains relatively tender when sliced correctly. It’s best for grilling, pan-searing, or sous vide — fast, high-heat methods that bring out its rich flavor and marbling.

Short rib, on the other hand, is a much tougher cut with more connective tissue. It requires slow cooking, like braising, to become fork-tender and flavorful. Where the Denver cut is leaner and quick-cooking, short rib is fatty, decadent, and best served after hours of low-and-slow heat.

Is It the Same as a New York Strip? Here’s the Truth

While these two cuts might seem similar at first glance, they differ in more ways than one.

The New York strip comes from the short loin — a part of the cow known for consistently tender, meaty cuts. It’s a premium option with a firmer texture and classic steakhouse appeal. It’s also more expensive.

By contrast, this flavorful cut from the chuck delivers a beefy bite with extra marbling at a fraction of the cost. It has a more open grain, a bit more chew, and handles high heat beautifully.

If you’re looking for steakhouse flavor on a weeknight budget, this juicy alternative might be your new favorite.

Nutrition and Health Benefits of Denver Steak

A Lean Cut Packed with Protein and Flavor

When you think of beef that’s both tasty and nutritious, Denver steak might not be the first to come to mind—but it should be. This chuck-derived cut is surprisingly lean, making it a smart choice for those who want to enjoy steak without overloading on fat.

In fact, compared to richer cuts like ribeye, Denver steak offers a better balance of protein and fat. It’s also lower in calories than most people expect, especially when trimmed properly and cooked without heavy oils or sauces.

Here’s a quick breakdown of what you’re getting in a 6-ounce cooked portion:

Is Denver Steak a Healthy Choice? Here’s the Truth

In moderation, absolutely. Thanks to its high protein content and essential micronutrients like iron, zinc, and vitamin B12, Denver steak is an excellent source of fuel for active lifestyles, strength training, or recovery meals.

Its moderate fat content makes it satisfying while still being suitable for low-carb and keto-style diets. Just be mindful of portion sizes and cooking methods. Avoid heavy butter sauces or frying in excess oil if you’re watching calories or saturated fats.

Pair it with simple sides like roasted vegetables, quinoa, or leafy greens, and you’ll have a balanced, nutrient-dense meal that feels indulgent without going overboard.

Buying Denver Steak

Where to Find Denver Steak: Butcher, Grocery Store, or Online

Denver steak isn’t always front and center in the meat case, but that doesn’t mean it’s hard to find. Because it’s a less mainstream cut, it might be labeled differently or tucked away under other names like “chuck underblade steak” or “beef chuck flap.”

Here are the best places to shop:

Local Butcher Shops

Your best bet for fresh, well-trimmed cuts is always a trusted butcher. Ask specifically for Denver cut from the underblade, and they’ll likely know what you mean. They may even custom slice it for better grain alignment and tenderness.

Specialty Grocers and Meat Counters

Higher-end grocery chains like Whole Foods, Sprouts, or regional markets often carry less common cuts like Denver steak — especially if you check around grilling season. Look near the chuck section in pre-packed or butcher-assisted areas.

Online Meat Retailers

If you can’t find it locally, websites like Porter Road, Crowd Cow, or Snake River Farms often sell premium-grade Denver steak with nationwide delivery. Many also offer grass-fed or Wagyu versions, ideal for special occasions or recipe testing.

How to Choose the Best Cut: What to Look For

Even if you find the right label, not all steaks are created equal. Here’s how to pick the best Denver steak every time:

1. Marbling is Key

Look for visible intramuscular fat — those little white lines throughout the meat. This gives the steak flavor and juiciness when cooked. Avoid cuts that look dry or overly lean.

2. Grain Direction Matters

Denver steak should be sliced across the grain to maximize tenderness. If buying pre-cut, try to spot the direction of the grain and ensure it’s been cut correctly.

3. Thickness

Aim for a cut that’s at least ¾ inch thick. Thinner slices may overcook quickly, while thicker cuts give you more control over doneness.

Popular Denver Steak Recipes and Serving Ideas

Go-To Recipe: Grilled Denver Steak with Chimichurri

When it comes to showcasing the bold, beefy flavor of Denver steak, simplicity wins. One of the easiest and most mouthwatering ways to prepare it is with a hot grill and a vibrant chimichurri sauce.

Quick Grilled Denver Steak Recipe:

• Prep Time: 10 minutes
• Cook Time: 8–10 minutes
• Resting Time: 5 minutes

Ingredients:

• 2 Denver steaks (¾ inch thick)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp garlic powder

For the chimichurri:

• ½ cup chopped parsley
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• ¼ cup olive oil
• Pinch of red chili flakes
• Salt to taste

Instructions:

1. Pat the steaks dry, rub with olive oil, and season.
2. Place it on a hot grill and sear each side for 4 to 5 minutes to achieve a juicy medium-rare.
3. Let rest 5 minutes, then slice against the grain.
4. Mix chimichurri ingredients and spoon over sliced steak.

Creative Ways to Serve Denver Steak

Denver steak is incredibly versatile. Beyond serving it sliced with sauce, here are other delicious ideas that bring comfort food vibes and impressive presentation:

1. Steak Tacos with Pickled Onions

Thinly slice grilled steak and layer into soft corn tortillas with pickled red onions, avocado, and chipotle crema. Great for Taco Tuesday or casual entertaining.

2. Denver Steak Bowls

Serve over garlic mashed potatoes or a bed of farro with roasted Brussels sprouts and balsamic glaze. It’s hearty, healthy, and meal-prep friendly.

3. Sliced for Sandwiches or Wraps

Let the steak chill slightly, then thinly slice and stuff into a baguette with horseradish mayo and arugula. For a lighter option, try wrapping it in spinach tortillas with a mix of grilled vegetables.

Tips for Storing Leftover Denver Steak

How to Store Leftovers Without Losing Flavor

Denver steak is just as satisfying the next day — if stored right. The goal is to keep its juiciness and texture intact, whether you’re planning to reheat or repurpose it into a new dish.

Refrigeration Tips:

• Cool quickly: Let the steak reach room temperature before storing (no more than 2 hours).
• Wrap tightly: Use plastic wrap or an airtight container to prevent air exposure.
• Store smart: Keep it in the coldest part of the fridge, ideally within a day of cooking.

Properly stored, Denver steak can last 3–4 days in the fridge without drying out or losing flavor.

Reheating Without Overcooking:

• Avoid the microwave: It often overheats and toughens steak.
• Warm it gently in a skillet over low heat, adding a bit of broth or butter to help lock in moisture.
• Oven method: In the oven, reheat at 275°F for 10 to 15 minutes wrapped in foil to ensure even warmth without drying it out.

Can You Freeze Denver Steak? Yes, Here’s How

Freezing Denver steak works well for both raw and cooked portions, as long as it’s packaged properly.

Freezing Raw Denver Steak:

• Wrap tightly in butcher paper, then foil, or use a vacuum sealer.
• Mark the packaging with the freeze date and store it for as long as six months.
• For best results, let it defrost in the refrigerator overnight before cooking.

Freezing Cooked Leftovers:

• Slice first for easier portioning.
• Wrap in freezer paper or use freezer-safe containers.
• Reheat using low-heat methods to avoid drying out.

Conclusion: Why Denver Steak Belongs in Your Weekly Rotation

If you’re looking for a cut that’s flavorful, tender, and friendly to your grocery budget, Denver steak deserves a permanent place on your shopping list. It’s the perfect balance of rich taste and reliable tenderness, all without the luxury price tag.

From quick weeknight meals to weekend grilling sessions, this underrated chuck cut proves it can stand up to more expensive steaks — and sometimes even outshine them. When sliced right, seasoned simply, and cooked with care, Denver steak transforms into a comfort food classic.

Whether you’re tossing it in tacos, pairing it with roasted veggies, or slicing it for sandwiches, this beefy all-star offers flexibility and flavor every time.

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