Denver.
Chuck's other secret. More marbling than flat iron, fourth most tender cut on the cow, and cheaper than it should be. When the butcher figures out how good it is, it won't stay this affordable.
- Origin
- Chuck (Under-Blade)
- Marbling
- Excellent
- Difficulty
- Forgiving
- Sweet Spot
- Med-Rare
Chuck's Other Secret.
The Denver steak was named and popularized around the same time as flat iron — both products of the Beef Value Cuts Initiative, a joint research project by the Beef Checkoff and universities including the University of Nebraska and University of Florida. Researchers went muscle by muscle through the chuck primal (the shoulder) looking for tender, underused cuts that could be sold as steak instead of getting ground into hamburger.
They found two big winners in the chuck. The infraspinatus, on top of the shoulder blade, became flat iron. The serratus ventralis, tucked underneath the shoulder blade, became Denver. Same primal, different muscles, both revolutionary — but Denver has one advantage flat iron doesn't: significantly more marbling.
Per USDA tenderness testing, Denver ranks as the fourth most tender cut on the entire cow. Only the tenderloin and two other loin cuts beat it. That's remarkable for something that sits in the shoulder — anatomically it should be a working muscle. It's not, because the serratus ventralis is more of a stabilizer than a mover, and Denver stays tender as a result.
The catch: not every butcher knows the Denver name yet. Older shops may still call it "under-blade" or "boneless chuck steak" or just leave it labeled generically. Ask for "Denver cut" or "underblade Denver" specifically — and if the butcher looks confused, ask them to cut the serratus ventralis muscle from the chuck. A good butcher shop will know.
The Facts
- PrimalChuck (serratus ventralis)
- Also CalledUnderblade, Denver Cut, Chuck Underblade
- DiscoveredBeef Value Cuts Initiative (~2009)
- Tenderness Rank4th on the entire cow
- Typical Thickness1"
- Portion Size10–14 oz per steak
Flavor Profile
- Beef FlavorRich · Beefy · Chuck-forward
- TendernessHigh (better than most premium cuts)
- MarblingExcellent — more than flat iron
- JuicinessHigh — fat renders beautifully
- TextureFine grain, one clear direction
- The Money BiteCenter with intramuscular fat
Simple or Bold.
Denver's marbling means it can hold its own against aggressive seasoning — coffee rubs, chile blends, full-strength steakhouse rubs all work. But it's also excellent with just salt and pepper, because the flavor of the meat itself is rich enough to stand alone. Truly a two-approach cut with no wrong answer.
Salt & Pepper.
Denver has enough marbling to reward a real dry brine. Salt heavy, at least 40 minutes ahead. Overnight is ideal for a 1" steak — the salt penetrates deep and the surface dries out for better crust formation.
- 01Kosher salt, generous — heavier than for a ribeye
- 02Coarse cracked black pepper
- 03Dry brine 40 minutes to overnight
- 04Pepper right before the sear
Big Beefy Crust.
The Denver's beef-forward flavor pairs with coffee, chile, and brown sugar in a way that turns a $10 steak into something restaurants charge $28 for. Dark, complex, mahogany crust.
- 012 tbsp finely ground dark-roast coffee
- 021 tbsp ancho chile powder
- 031 tbsp brown sugar
- 041 tbsp kosher salt
- 051 tsp smoked paprika
- 061 tsp garlic powder
- 071 tsp coarse black pepper
- 08Apply 30–60 min before cooking
Direct Heat. Both Rigs Win.
Denver is forgiving. Both grill and cast iron work at high heat — the marbling gives you a bit more temperature tolerance than the grainy family (skirt, hanger, flank). You still don't want to overshoot medium, but the fat buffers small mistakes better than lean cuts.
Grill Hot & Fast
Direct high heat. The rendering fat causes controlled flare-ups that char the surface — perfect Maillard territory. 3–4 minutes per side for a 1" Denver. Pellet grills at high sear temps work here too.
- Heat
- 600°F+ direct
- Zone
- Direct only
- Sear Time
- 3–4 min per side
- Best Fuel
- Lump charcoal + oak
Cast Iron + Butter
Screaming hot pan, neutral oil, hard sear both sides. Butter, thyme, garlic in the last minute for baste. The rendered Denver fat + butter is one of the best pan-drip situations you'll ever get.
- Pan Temp
- 500°F+
- Fat
- Neutral oil, then butter baste
- Sear Time
- 3–4 min per side
- Bonus
- Drippings → mushroom pan sauce
Fire Setup. By Rig.
For a 1" Denver. Every rig configured for a hard sear on both sides — no reverse sear needed because Denver isn't thick enough to benefit.
Kettle / Weber
Full chimney lump, spread even. Grate over full coal bed. Direct heat only.
3+ Burner Gas
All burners on high, preheat 10 minutes. Full grate hot. Marbling means flare-ups — welcome them but be ready to move if they run wild.
Pellet w/ Sear Zone
If your pellet has a sear box or slide-out grate, use it. Otherwise crank to max sear setting and let it preheat 10 minutes.
Stovetop / Oven
Preheat empty on max heat 5+ minutes. Neutral oil right before the steak. Butter baste last minute.
Med-Rare. Some Room to Medium.
Denver's marbling gives it slightly more temperature tolerance than the leaner grainy cuts. Medium-rare is peak, but medium is genuinely serviceable — the fat renders enough to keep it juicy. Past medium is where things fall apart.
Steakman Picks · Medium-Rare
Rare
Cool red. Fat hasn't fully rendered — you'll leave some marbling on the plate.
Med-Rare
Warm pink. Fat renders. Perfect eating temperature — Denver's sweet spot.
Medium
Still juicy thanks to marbling. Acceptable if someone insists.
Med-Well
Fibers tightening, juice going. Marbling won't save it here.
Well Done
Cook chuck roast in the oven for hours instead. Denver has no upside past medium.
Carryover cook: Denver carries over 5–6°F. Rest 8 minutes loosely tented on a warm plate. The rendered fat needs a chance to redistribute — cut too early and you'll lose the marbling as a puddle on the board.
Six Steps. Every Time.
Denver is one of the easiest quality cuts to cook well. The marbling forgives small mistakes, the shape is regular, and there's no weird trim or grain-direction puzzles. This is the value-cut education cook.
- 01
Get the Right Cut
Ask specifically for "Denver cut" or "underblade Denver." Not every store labels it correctly. If the butcher doesn't know the name, ask for the serratus ventralis muscle from the chuck primal. Real butchers get it.
- 02
Dry Brine Real
Kosher salt both sides, minimum 40 minutes. Overnight uncovered on a rack in the fridge is better — the surface dries out for maximum crust formation.
- 03
Screaming Heat
600°F+ grill or 500°F cast iron. Denver's marbling can handle aggressive heat and rewards it with better crust.
- 04
Sear Both Sides Hard
3–4 minutes per side. Don't move. Look for deep mahogany-brown crust with some char at the edges of the fat pockets.
- 05
Butter Baste the Last Minute
If in cast iron: knob of butter, sprig of thyme, smashed garlic. Baste for 60 seconds. The rendered Denver fat + butter is one of the best flavor moments on the cow.
- 06
Rest 8, Slice Against the Grain
Pull at 128°F. Rest 8 minutes loosely tented. Grain runs in one clear direction — slice thin perpendicular to the fibers. Denver's fine grain means slices are naturally tender.
Gear We'd Actually Use.
Denver rewards good tools without demanding fancy ones. This is one of the best cuts to practice serious cooking technique on — the marbling forgives, the shape is regular, the cost is low.
Weber Kettle 22"
Perfect Denver rig. Lump charcoal to sear temp. Direct heat, done.
Lodge 12" Skillet
Two Denvers fit comfortably. Butter baste room to spare. Weeknight friendly.
Thermapen One
Denver has some temp tolerance, but "pull at 128°F" is still the target. Fast probe reads matter.
Coffee-Chile Blend
Denver's beefy chuck flavor pairs with coffee-based rubs better than any other cut. Your steakhouse trick.
Sharp Chef's Knife
Denver's fine grain slices clean with a sharp blade. Nothing fancy — just don't cook it and slice with a dull one.
The Denver FAQ.
What is a Denver steak?
Denver steak comes from the chuck primal — specifically the serratus ventralis muscle, which sits under the shoulder blade. It's one of the cuts identified and named by the Beef Value Cuts Initiative in the mid-2000s, along with flat iron. Denver has more marbling than flat iron, ranks as the 4th most tender cut on the cow per USDA testing, and costs a fraction of premium loin steaks.
Denver steak vs flat iron — which is better?
Depends on what you want. Flat iron is slightly more tender and has a cleaner, more consistent shape. Denver has more marbling, richer flavor, and a slightly beefier bite. If you value tenderness above everything, flat iron. If you value flavor and don't mind a bit more chew, Denver. Both come from the chuck primal and both are excellent value cuts.
Where do I find Denver steak?
Ask your butcher for "Denver cut" or "underblade Denver." Not every grocery store carries it — the cut is newer to consumer awareness and older butchers may still call it "boneless chuck" or "underblade steak." A real butcher shop will know what you're asking for. Costco and some higher-end grocers stock it under the Denver name.
How should I season a Denver steak?
Denver has enough marbling to stand up to aggressive rubs — coffee, chile-based, or a full steakhouse blend all work well. But it also cooks beautifully with just kosher salt and coarse pepper. Because the muscle sits deep in the chuck primal, the flavor is strong and beefy — you can't really overwhelm it with seasoning.
Why is Denver steak so cheap?
Consumer awareness lag. The cut has only been marketed under the "Denver" name since the late 2000s — for decades before that, it was ground into hamburger or sold as generic "boneless chuck steak." As more butchers and consumers learn about it, the price will rise. Right now it's one of the best steak values in the meat case.
The Chuck Sleeper Family.
Denver's siblings — the value cuts hiding in the chuck primal.
Flat Iron
Chuck's other headline cut. Slightly more tender, slightly less marbled. Same value story.
Chuck Eye Steak
"Poor man's ribeye." Beefy, marbled, chuck-primal cousin. Great value.
Teres Major
Also called "shoulder tender." Filet-mignon texture from the chuck primal. Rare find.
Tri-Tip
Different primal (sirloin), same "value cut with premium eating experience" story.