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The Denver Steak



What is a Denver Steak?

The Denver steak is a cut taken from the shoulder area of the cow, specifically a section underneath the shoulder blade bone. This muscle doesn't get used much by the animal, which gives the cut a tender profile. It's a boneless cut of beef, which can be further tenderized by pounding. It's a bit of a cross between a New York strip and a ribeye. It is similar to a flank steak, but with a more uniform thickness. Denver steaks are typically sliced thin and served in sandwiches or as part of a salad, and have a rich, beefy flavor. For safe consumption, it’s recommended to cook Denver steak to an internal temperature of 145°F.

Denver Steak Cut Cow Guide

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.

DENVER STEAK FAQ

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What is another name for Denver steak?

The Denver steak is also referred to as the Denver cut, bottom chuck steak or underblade steak.

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