What is a Denver Steak?
Denver steak comes from the chuck underblade, an area with surprisingly tender muscle segments despite being part of a hardworking region. It’s well-marbled, flavorful and more tender than many expect from a chuck cut. The meat has a fine texture and rich taste.
Denver steaks excel with pan-searing or grilling over medium-high heat. They’re not ideal for long braises, which break down their natural structure unnecessarily.
Introduced through modern butchery techniques, the Denver gained attention as chefs highlighted hidden gems within the chuck. It’s generally viewed as budget-friendly compared with premium cuts.
Steaks weigh 6–10 oz. A 4 oz serving averages about 220 calories, 23g protein and 14g fat.
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Denver Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 12-14 mins | 145°F |
| Grill | 400°F | 9-11 mins | 145°F |
| Sous Vide | 125°F | 3.5-4 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Denver steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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