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Discover the Denver Steak

Two raw Denver steaks on metal tray with garnish

Although relatively unknown compared to popular cuts like rib eye or filet mignon, the beef chuck Denver steak offers a unique combination of flavor, tenderness, and leanness that deserves recognition. In this blog post, we will take a closer look at the Denver steak, including its origins, flavor profile, leanness, and how to cook it to perfection.


Origins and Characteristics

The Denver steak comes from the beef chuck primal cut, specifically the shoulder area. It is sourced from the muscle called the serratus ventralis, located under the shoulder blade. Historically, this cut was not widely recognized but has gained popularity in recent years due to its exceptional taste and texture.


Beef Chuck Denver Steak Flavor Profile

When it comes to flavor, the Denver steak boasts a rich and robust taste.  The marbling within the meat contributes to its succulence, enhancing the overall taste experience. This makes it an excellent choice for steak enthusiasts seeking a bold and satisfying flavor.


Leanness and Tenderness

While some cuts of steak are known for their marbling, resulting in a higher fat content, the Denver steak is relatively, naturally lean. It contains just enough marbling to maintain tenderness and juiciness, making it an appealing option for those looking for a leaner alternative without sacrificing taste. The Denver steak’s natural tenderness can be further enhanced with proper cooking techniques.


How to Cook Beef Chuck Denver Steak

Here are a few tips to on how to cook beef chuck Denver steak to perfection:

  • Preparation: Start by allowing the steak to reach room temperature for about 30 minutes before cooking. This ensures even cooking throughout the meat.
  • Seasoning: Next, generously season the steak with kosher salt, freshly ground black pepper, and Christensen Ranch Steak Seasoning to enhance its natural flavors.
  • Cooking Method: Due to its tenderness, the Denver steak is well-suited for grilling, pan-searing, or broiling. Aim for a medium-rare to medium level of doneness to preserve the steak’s juiciness and prevent it from becoming tough.
  • Resting: Finally, after cooking, allow the steak to rest for a few minutes, tented with foil. This allows the juices to redistribute, resulting in a more flavorful and tender final product.
  • Serving: Slice the steak against the grain, which helps to further enhance its tenderness. Consider pairing it with a delicious chimichurri sauce, a compound butter, or a red wine reduction for added depth of flavor.


The Denver steak may be a lesser-known cut, but its impressive flavor, leanness, and tenderness make it a worthwhile addition to any steak lover’s repertoire.

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