🥩 Featured Cut of the Week: Denver Steak

The Butcher’s Hidden Gem You Need to Know About

If you’ve never heard of the Denver steak, you’re not alone. It’s one of the best-kept secrets in the butcher world—and for good reason.

This cut is tender like a New York strip, marbled like a ribeye, and often half the price of either. It’s the kind of steak that sneaks up on you, then steals the show.

Here’s everything you need to know about sourcing it, cooking it, and why it deserves a spot in your rotation.

🔍 What Is the Denver Steak?

The Denver steak comes from the underblade section of the chuck primal—specifically, the serratus ventralis muscle. That might sound like a fancy anatomy term, but here’s the important part:

It’s a part of the chuck that’s rarely used, which means it's naturally tender, and when cut properly, it yields thick, juicy steaks with impressive marbling.

🔪 Unlike many other chuck cuts that are tough and stew-worthy, the Denver is steakhouse quality—but you won’t find it in every butcher case unless you ask.

💡 Why It’s a Butcher’s Favorite

• Great marbling → similar to ribeye in texture

• Medium grain → tender but still has chew

• Affordable → usually $10–15/lb compared to $25+ for prime ribeye

• Under the radar → not overhyped or hard to find if you know where to look

💥 It’s the kind of steak that proves you don’t need a filet mignon budget to eat like a king.

🔪 How to Source It

Denver steak may not be readily available pre-cut at your average grocery store. Here’s how to find it:

• Ask your butcher for “Denver steak from the chuck underblade”

• Buy a whole chuck underblade roast and cut it yourself

• Look for specialty meat shops or online meat suppliers that carry lesser-known cuts

• Tip: Ask if they cut “flat iron” steaks—same area, but Denver is the deep muscle, and more tender

🔥 How to Cook Denver Steak

This cut deserves the steakhouse treatment. That means high heat, a good sear, and time to rest.

👨‍🍳 Quick Cooking Method

1. Season generously with salt & pepper (or use your favorite steak rub)

2. Sear over high heat in a cast-iron pan or on the grill

3. Cook for 3–4 minutes per side until medium-rare (130–135°F)

4. Add butter, smashed garlic, and thyme to baste in the last minute

5. Let it rest 5–10 minutes, then slice across the grain

🔥 Bonus move: Finish with chimichurri, compound butter, or garlic-herb oil for a full-flavor finish.

🍽️ Best Ways to Serve It

• Steak & potatoes with a pan sauce or reduction

• Sliced thin for steak sandwiches

• Over salads with bleu cheese and balsamic

• Topped with chimichurri for a Latin-inspired plate

• Taco-style when sliced ultra thin and dressed up

💡 Because it’s so well-marbled, it works as both a centerpiece steak and a flavor-packed addition to any dish.

📉 What to Avoid

• Don’t cook it past medium. Overcooking will waste the marbling.

• Don’t forget to slice against the grain—it makes all the difference

• Don’t mistake it for other chuck steaks (top blade, eye of chuck)—this cut is much more tender

👊 Final Thoughts

The Denver steak is the definition of a hidden gem—tender, rich, affordable, and versatile. It’s a cut that proves you don’t need the most famous steak on the menu to have the best one on your plate.

Whether you're breaking it down yourself or asking your butcher to cut it clean, it's worth adding to your weekly rotation.

📸 Cooked one recently? Tag us @TheMeatClass