Denver Steak
Denver steak is cut from the chuck, specifically the serratus ventralis muscle that sits beneath the blade bone. It was identified as a standalone steak cut by the Beef Checkoff in the early 2000s, which is why it's newer to butcher cases than cuts like ribeye or sirloin. Despite coming from the chuck, a famously tough primal, the Denver is one of the most tender cuts in it, ranking close behind tenderloin and ribeye in tenderness studies. It has good marbling, a loose grain, and a beefy flavor that holds up well to a hot, fast sear.
Varieties
Denver steak is sometimes confused with the similarly named 'Denver ribs,' which are chuck short ribs and an entirely different cut from a different part of the chuck.
Buying tips
Look for a deep red color, visible marbling flecked through the muscle, and a grain that runs in loose, slightly wavy lines rather than tight and fibrous. Some butchers still sell this cut labeled as 'chuck under blade steak' or 'chuck petite tender,' since the Denver name is a relatively recent marketing designation.
Substitutes
Flat iron steak — 1:1
Also cut from the chuck and similarly tender; cook it the same way, hot and fast, to medium-rare.
Top blade steak — 1:1
Comes from right next to the Denver on the chuck; has a thin connective tissue line running through it that softens with cooking but is worth slicing around.
Bavette (sirloin flap) — 1:1
Looser grain and slightly more chew, but similar beefy flavor; slice thin against the grain like a Denver.
Skirt steak — 1:1
Thinner and cooks faster, so pull it off heat sooner; needs a thinner, more angled slice against the grain to stay tender.
Chuck eye steak — 1:1
A tougher, more affordable stand-in; benefits from a shorter rest and a slightly lower finishing temperature since it has less marbling.
Storage
Keep raw Denver steak in its original vacuum packaging in the coldest part of the refrigerator and use within 3 to 5 days, or freeze for up to 6 months wrapped tightly in plastic and foil. Cooked leftovers keep in a sealed container in the fridge for up to 4 days.
How to use
Best cooked hot and fast on a grill, cast iron pan, or under a broiler to medium-rare (130 to 135°F internal), since overcooking flattens the tenderness advantage this cut has over other chuck steaks. Rest for 5 to 10 minutes, then slice thin against the grain. Works well in fajitas, steak salads, sandwiches, and stir-fries, or served whole alongside a pan sauce.
What it pairs with
Pairs well with chimichurri, a red wine pan sauce, or a simple garlic-herb compound butter. Good alongside roasted potatoes, grilled peppers and onions, or a sharp arugula salad to cut the richness.
Nutrition
A 4-ounce cooked serving has roughly 200 to 230 calories and about 25 grams of protein, along with iron, zinc, and B12. It carries more fat and marbling than leaner cuts like sirloin, which contributes to its flavor and tenderness.
FAQ
Is Denver steak the same as flat iron steak?
No, though they're close neighbors on the chuck and cook similarly. Flat iron comes from the top blade area with the connective tissue removed, while Denver comes from the serratus ventralis muscle beneath the blade bone.
Why is Denver steak cheaper than ribeye if it's almost as tender?
It's a relatively new cut for retail, identified by meat science research rather than long culinary tradition, so demand and recognition are still lower than for classic steakhouse cuts, which keeps the price down.
Can Denver steak be marinated?
It doesn't need much help since it's already tender, but a 30 to 60 minute marinade with acid and oil adds flavor without turning the texture mushy. Longer than a few hours isn't necessary and can make the surface mealy.
What's the best way to slice Denver steak?
Look for the direction the muscle fibers run, usually diagonal across the steak, and slice thinly against that grain. This is what makes the biggest difference in perceived tenderness on the plate.
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