denver steak

Denver Steak is a relatively new and increasingly popular cut of beef, known for its tenderness and flavorful profile. Here are some key points about Denver steaks:

Origin and Cut

Denver steaks are cut from the serratus ventralis muscle, which is located in the underblade portion of the beef chuck primal cut. This area is underneath the shoulder blade and is one of the less worked muscles in the chuck, making it more tender than other cuts from the same primal123.

Characteristics

• Tenderness: Denver steaks are ranked as one of the more tender cuts of beef, often compared to filet mignon and ribeye cap in terms of tenderness12.
• Marbling: They are well-marbled, which contributes to their juicy texture and rich, beefy flavor. The marbling is similar to that of a New York strip or ribeye, but without the thick fat cap of a ribeye124.
• Flavor: The flavor is described as beefy and similar to a chuck roast, but with the tenderness of more premium cuts25.

Cooking Methods

Denver steaks can be cooked using various methods:

• Grilling: Preheat the grill to medium-high heat. Cook for 4-5 minutes per side or until it reaches the desired doneness12.
• Pan-searing: Use a hot cast-iron skillet. Cook for 1-2 minutes per side or until it reaches the desired doneness23.
• Stovetop-Oven: Sear on the stovetop and then roast in the oven at 325°F for 5-7 minutes for medium-rare1.
• Sous Vide: Sous vide at 130°F for about 4 hours, then char on the grill for a crispy finish3.

Preparation Tips

• Slicing: For maximum tenderness, the steak should be sliced across the grain. If the butcher slices the muscle from back to front, the steaks may not be uniformly sliced against the grain, which can make them chewy if overcooked1.
• Resting: Let the steak rest for at least 10 minutes before slicing to allow the muscle fibers to relax and the juices to redistribute2.

Availability

Denver steaks are not commonly found in every supermarket or meat shop due to the specialized skill required to extract the serratus ventralis muscle. They can often be found through specialized beef vendors or ordered online134.

Storage

If not cooked immediately, Denver steaks can be stored in the refrigerator for 3-5 days or frozen for up to three months. For freezing, it is recommended to rewrap the steak in freezer bags or butcher paper to maintain freshness1.