Denver Steak: The Ultimate Guide to Cooking the Perfect Cut

Right, let’s talk Denver steak. You might be thinking, "Denver steak? What's that?" And fair enough, it's not the most well-known cut, but trust me, it's a game-changer. It's a cut of beef that's becoming increasingly popular, and for good reason. It's got this amazing flavour, it's incredibly tender, and it's surprisingly affordable. I've been cooking Denver steak for years now, and I've learned a thing or two about getting it absolutely perfect. So, whether you're a seasoned chef or a complete beginner, I'm going to walk you through everything you need to know about Denver steak, from understanding the cut itself to cooking it to absolute perfection. Buckle up, this is going to be a good one.

(Part 1) What is Denver Steak?

Denver steak comes from the chuck primal, specifically the shoulder clod – the area between the chuck and the brisket. It's a relatively new cut, having only recently gained popularity in the last few years, which is a bit of a shame because it’s absolutely delicious.

But what makes it so special? Well, first of all, it's got a really nice marbling of fat, which gives it this incredible juiciness and flavour. It's also a pretty lean cut, which is great if you're trying to watch your calories. And if you're looking for something that's tender and easy to cook, Denver steak is your best bet.

Denver Steak vs. Other Cuts

Now, you might be thinking, "Denver steak sounds great, but what's the difference between it and other cuts, like chuck steak or ribeye?"

Let's break it down:

• Chuck Steak: Chuck steak is also from the chuck primal, but it's generally tougher and less marbled than Denver steak. It's often used for stewing or braising, but it can be grilled or pan-fried if you cook it long enough to tenderize it. You might find it labelled as "7-bone" steak, which refers to the bone that runs through the centre of the cut.
• Ribeye: Ribeye is a more expensive cut, coming from the rib primal. It's known for being incredibly tender and juicy, with a lot of marbling. It's best cooked quickly over high heat to keep it juicy.
• Denver Steak: Denver steak falls somewhere in between chuck steak and ribeye in terms of tenderness and marbling. It's a great all-rounder cut, perfect for grilling, pan-frying, or even braising.

I find that Denver steak offers a good balance of flavor and tenderness, making it perfect for a variety of cooking methods. It's also more budget-friendly than a ribeye, so it's a fantastic choice for a tasty and affordable meal.

(Part 2) The Anatomy of Denver Steak: Understanding the Cut

To really appreciate Denver steak, it helps to understand where it comes from and what makes it unique. Here’s a closer look at the anatomy of the cut:

The shoulder clod is a tough, well-exercised muscle that’s responsible for the cow’s movement and lifting. This muscle is full of connective tissue, which can make it tough if it's not cooked properly. However, the marbling of fat within the shoulder clod is what makes Denver steak so special. This fat melts during cooking, tenderizing the meat and adding incredible flavour.

Denver Steak and Top Blade Steak: What's the Difference?

You might also come across Denver Top Blade Steak. This is a thicker, more marbled version of Denver steak, with a more intense flavour. It's often considered the “premium” cut from the shoulder clod and is a great choice for grilling or pan-searing due to its thicker size.

(Part 3) How to Choose the Perfect Denver Steak

Right, so you've decided to give Denver steak a try. Now, it's time to pick the perfect piece. Here's what you need to look for:

• Marbling: Look for a good amount of marbling throughout the steak. This means there's a good amount of fat running through the meat, which will make it more tender and flavorful. The fat should be evenly distributed, not just concentrated in a few areas.
• Color: The meat should be a nice, bright red color, with no signs of discoloration or bruising. If the meat is brown or has a greyish tinge, it might be old or not stored properly.
• Texture: The steak should feel firm and springy to the touch. You should also feel a slight give, but it shouldn't feel mushy. If the steak feels soft or mushy, it might be spoiled.

It's also worth noting that Denver steak is sometimes sold as a boneless roast. In my experience, they're perfect for slow roasting in the oven. You can get some fantastic results this way, and the meat is so tender, it practically melts in your mouth.

Where to Buy Denver Steak

You can usually find Denver steak at most good quality butchers, supermarkets, or online retailers that specialize in meat. In the UK, my go-to for good quality beef is the local butcher, but I know some supermarkets also stock it. Just make sure you ask for it specifically, as it may not be labeled as Denver steak on the shelf.

When you're choosing your Denver steak, it's important to buy it from a reputable source. This will ensure that the meat is fresh and of high quality. You might also want to ask your butcher for recommendations on the best Denver steak they have available.

(Part 4) How to Cook Denver Steak: The Ultimate Guide

Now, for the fun part: cooking! Denver steak is incredibly versatile, and there are lots of different ways to cook it. Here, I'm going to walk you through some of my favorites, covering everything from pan-frying and grilling to slow-roasting and braising.

1. Pan-Frying Denver Steak

This is a quick and easy way to cook Denver steak, perfect for a weeknight meal. Here's how:

• Bring the steak to room temperature: Let it sit out on the counter for about 30 minutes before cooking. This will help the steak cook more evenly.
• Season generously: Pat the steak dry with paper towels and season liberally with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, or herbs.
• Heat a pan: Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add a tablespoon of olive oil or butter to the pan. The pan should be hot enough to sizzle when you add the steak.
• Sear the steak: Once the pan is hot, add the steak to the pan and cook for 2-3 minutes per side, or until nicely browned. This step helps to seal in the juices and create a flavorful crust.
• Reduce heat: Reduce the heat to medium-low and continue cooking for another 3-4 minutes per side, or until the steak reaches your desired level of doneness. You can use a meat thermometer to check the internal temperature.
• Rest: Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, making it more tender.

I like to add some garlic and herbs to the pan after searing the steak for a bit of extra flavor. You can also deglaze the pan with a little bit of wine or stock for a delicious sauce.

2. Grilling Denver Steak

For those warm summer evenings, grilling is the perfect way to cook Denver steak. Here's how to grill it to perfection:

• Preheat the grill: Heat your grill to medium-high heat. The grates should be hot enough to sear the steak quickly.
• Clean and oil the grates: Make sure your grill grates are clean and lightly oiled to prevent sticking. This will help the steak cook evenly and prevent it from sticking to the grates.
• Season the steak: Season the steak generously with salt and pepper. You can also use other seasonings like garlic powder, onion powder, paprika, or herbs.
• Grill the steak: Place the steak on the grill and cook for 3-4 minutes per side, or until nicely browned. You'll want to get a good sear on the steak to lock in the juices.
• Reduce heat: Lower the heat to medium-low and continue cooking for another 4-5 minutes per side, or until the steak reaches your desired level of doneness. You can use a meat thermometer to check the internal temperature.
• Rest: Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more tender.

You can also add some wood chips to your grill for a smoky flavor. I particularly love the flavor of hickory or mesquite wood chips.

3. Slow-Roasting Denver Steak

For an incredibly tender and flavorful Denver steak, slow-roasting in the oven is the way to go. This method allows the connective tissue in the steak to break down, resulting in a melt-in-your-mouth texture. Here's how:

• Preheat oven: Preheat your oven to 325°F (160°C).
• Season the steak: Season the steak generously with salt, pepper, and any other desired herbs or spices. You can use a rub, marinade, or simply salt and pepper.
• Roast the steak: Place the steak in a roasting pan and roast in the preheated oven for 1.5-2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. You should also be able to easily pierce the steak with a fork.
• Rest: Remove the steak from the oven and let it rest for 15-20 minutes before carving and serving. This will allow the juices to redistribute throughout the meat, making it more tender.

While the steak is roasting, you can make a delicious pan sauce by deglazing the roasting pan with wine or stock. You can also add some vegetables to the pan in the last 30 minutes of cooking.

4. Braising Denver Steak

For a truly melt-in-your-mouth experience, braising is a great option for Denver steak. Braising involves searing the meat and then simmering it in liquid until it’s incredibly tender. Here's how to do it:

• Sear the steak: Heat a heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil or butter to the pan and sear the steak for 2-3 minutes per side, or until nicely browned.
• Transfer to a dutch oven: Transfer the steak to a Dutch oven or other heavy-bottomed pot.
• Add vegetables and liquid: Add chopped vegetables like carrots, onions, and celery to the pot. Pour in enough red wine or beef broth to cover the steak and vegetables.
• Braising: Bring the pot to a simmer, then cover and cook for 2-3 hours, or until the steak is incredibly tender. You should be able to easily pierce the steak with a fork.
• Rest and serve: Remove the steak from the pot and let it rest for 10-15 minutes before carving and serving.

The braising liquid can be thickened into a delicious sauce to serve over the steak. It's a great option for a special occasion meal.

(Part 5) Internal Temperature Guide for Denver Steak

One of the most important things when cooking steak is to get the internal temperature right. Here's a guide to the internal temperatures for different levels of doneness:

Level of Doneness	Internal Temperature (°F)	Internal Temperature (°C)
Rare	125-130	52-54
Medium-Rare	130-135	54-57
Medium	140-145	60-63
Medium-Well	150-155	65-68
Well-Done	160	71

Of course, everyone has their own preference for how they like their steak cooked. But I find that medium-rare is the perfect level of doneness for Denver steak. It's still nice and juicy, but it's cooked through enough so it's safe to eat.

To get an accurate reading, it's always best to use a meat thermometer. A meat thermometer will give you an accurate reading of the internal temperature, ensuring your steak is cooked to your liking.

(Part 6) The Best Sides for Denver Steak

You've got your Denver steak cooking, but what to serve with it? Well, the best sides for Denver steak really depend on how you're cooking it. Here are a few ideas:

For Pan-Fried and Grilled Denver Steak:

• Roasted vegetables: Roasted potatoes, asparagus, or Brussels sprouts are a classic combination. You can roast them with herbs, spices, and a drizzle of olive oil for added flavour.
• Creamy mashed potatoes: Perfect for soaking up all those delicious juices. You can add butter, cream, and herbs to make your mashed potatoes extra creamy and flavourful.
• Summer salad: A fresh salad with a light vinaigrette. A simple salad with mixed greens, tomatoes, cucumbers, and a light vinaigrette will cut through the richness of the steak.
• grilled corn on the cob: A classic summer side dish. Grilled corn on the cob is a delicious and easy side dish that pairs perfectly with grilled steak.

For Slow-Roasted and Braised Denver Steak:

• Creamy polenta: A rich and creamy side that complements the savory steak. Polenta is a versatile side that can be made with different flavours, such as cheese, herbs, or mushrooms.
• Risotto: A hearty and flavorful side that can be made with a variety of ingredients. Risotto is a classic Italian dish that’s perfect for pairing with braised steak.
• Roasted root vegetables: roasted carrots, parsnips, and beets are a delicious and colorful option. You can roast them with herbs, spices, and a drizzle of olive oil for added flavour.
• Sautéed mushrooms: A simple but satisfying side dish. Sautéed mushrooms are a delicious and easy side dish that pairs perfectly with braised steak.

Of course, you can always get creative and experiment with different side dishes. But these are some of my personal favorites.

(Part 7) Denver steak sauces: Elevate Your Meal

A great steak deserves a great sauce! Here are a few sauce ideas that pair perfectly with Denver steak:

• Red Wine Sauce: Rich and flavorful, a red wine sauce is a classic choice. You can use a good quality red wine, such as Cabernet Sauvignon or Merlot, to make a delicious red wine sauce.
• Mushroom Sauce: Earthy and savory, a mushroom sauce is another great option. You can use a variety of mushrooms, such as cremini, shiitake, or portobello, to make a delicious mushroom sauce.
• egg yolks, butter, and herbs.
• Peppercorn Sauce: A spicy and flavorful sauce that packs a punch. Peppercorn sauce is a great way to add a touch of spice to your steak. You can use black, green, or pink peppercorns to make your own peppercorn sauce.
• Blue Cheese Sauce: For those who love blue cheese, a blue cheese sauce is a decadent option. Blue cheese sauce is a rich and creamy sauce that's perfect for steak lovers who enjoy a strong flavour.

You can even make a simple pan sauce by deglazing the pan with wine or stock after cooking your steak. To deglaze the pan, simply add a little wine or stock to the pan and scrape up any browned bits from the bottom of the pan. This will create a delicious and flavorful sauce.

(Part 8) Tips for Serving Denver Steak Like a Pro

Now, you've cooked your perfect Denver steak and you're ready to serve it up. Here are a few tips for serving it up like a pro:

• Let it rest: Let the steak rest for 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into the steak immediately after cooking, the juices will run out and the steak will be dry.
• Slice against the grain: Slice the steak against the grain to make it easier to chew. The grain of the meat refers to the direction of the muscle fibers. Slicing against the grain will cut through the muscle fibers, making the steak more tender.
• Don't overcook: It's easy to overcook steak, so make sure you check the internal temperature regularly. Overcooked steak will be tough and dry.
• Serve hot: Denver steak is best served hot and fresh. If you let the steak cool down too much, it will lose its flavour and become less appealing.

(Part 9) Denver Steak: Recipes and Inspiration

Looking for some inspiration for your next Denver steak meal? Here are a few recipes that you might enjoy:

• Grilled Denver Steak with chimichurri sauce: This recipe combines the smoky flavor of grilled steak with the fresh and vibrant flavors of chimichurri sauce. Chimichurri sauce is a South American sauce made with herbs, garlic, olive oil, and vinegar.
• Pan-Seared Denver Steak with Roasted Garlic and Herb Potatoes: This recipe is a simple and satisfying weeknight meal. The roasted garlic and herb potatoes are a delicious and easy side dish that complements the pan-seared steak perfectly.
• Slow-Roasted Denver Steak with Balsamic Glaze: This recipe is perfect for a special occasion meal. The balsamic glaze adds a sweet and tangy flavour to the slow-roasted steak.
• Braised Denver Steak with Root Vegetables: This recipe is a hearty and comforting meal that is perfect for a cold winter night. The braised steak is incredibly tender and flavorful, and the root vegetables add a touch of sweetness and earthiness to the dish.

(Part 10) FAQs

Here are some common questions about Denver steak:

• Q: How long should I cook Denver steak?

  A: The cooking time for Denver steak will depend on the thickness of the cut and your desired level of doneness. As a general guideline, a 1-inch thick steak will take about 4-5 minutes per side for medium-rare. However, it’s always best to use a meat thermometer to ensure that the steak is cooked to your liking.

• Q: Can I freeze Denver steak?

  A: Yes, you can freeze Denver steak. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. When you're ready to use it, thaw the steak in the refrigerator overnight.

• Q: What is the best way to reheat Denver steak?

  A: The best way to reheat Denver steak is in a preheated oven at 350°F (175°C) for 10-15 minutes. You can also reheat it in a skillet over medium heat, but be careful not to overcook it. Reheating Denver steak in the oven or in a skillet will help to keep it moist and tender.

• Q: What are some good wine pairings for Denver steak?

  A: A good red wine pairing for Denver steak is a Cabernet Sauvignon or Zinfandel. You can also try a full-bodied Pinot Noir. These wines have enough tannins and acidity to stand up to the rich flavour of the steak.

• Q: What is the difference between Denver steak and top blade steak?

  A: Denver steak and top blade steak are both from the chuck primal, but they come from different parts of the shoulder clod. Top blade steak is thicker and more marbled than Denver steak. This means that top blade steak is generally more flavorful and tender than Denver steak.

(Part 11) Final Thoughts

So there you have it, your ultimate guide to cooking the perfect Denver steak. It's a cut that I truly believe deserves more attention. It's affordable, incredibly flavorful, and versatile enough for any occasion.

I've shared all my tips and tricks for choosing, cooking, and serving the best Denver steak, but remember, the most important thing is to experiment and find what you like best. Don't be afraid to try new things and get creative with your Denver steak recipes. And most importantly, enjoy the delicious results!