22/05/2021
This Is the Best Steak You’ve Never Heard Of!
You're probably familiar with filet mignon and ribeye steaks, but have you ever tried a Denver steak?
A few weeks ago, I was at the butcher shop looking for something to cook for dinner. I’m familiar with a bunch of different types of steak, but I usually end up buying a Rib Steak.
Before I could ask for my regular order, a steak caught my eye; it was well-marbled like a New York strip but shaped like a sirloin, all without the typical fat cap you see on most steaks.
I took a closer look and saw an unfamiliar name: Denver steak.
When I asked the butcher for more info, I was shocked to learn that this beautiful-looking steak was cut from the chuck (a notoriously tough section of beef), but it’s the fourth most tender steak after the tenderloin, flat iron and ribeye cap. I was intrigued and bought one without asking any more questions. I had to get this thing home and taste it for myself.
So what is a Denver Steak?
The Denver steak—also called the Denver cut, bottom chuck steak or underblade steak—comes from the cow’s front shoulder. The chuck subprimal is well-known for containing rich, beefy-flavored cuts, but you don’t normally think of them as grilling steaks. This muscle gets a lot of work, so the meat can be tough if it’s not cooked low-and-slow.
Cuts like the flat iron and Denver steak are different, though. You see, the chuck muscle is divided by a large, blade-shaped bone. The muscles that surround this blade gets less work than the rest of the shoulder, resulting in super tender steaks. It’s a bit like finding a diamond in the rough!
Even though this steak isn’t new, it’s not well-known. It takes a deft hand and a skilled butcher to remove this muscle like our team of butchers at .