Denver Steak
If you're on the hunt for a cut of beef that packs a punch without breaking the bank, the Denver steak is your secret weapon, offering a robust flavor and tenderness that rivals the priciest beef cuts.
What Is a Denver Steak?
Denver steak is known for its rich flavor and tenderness. It’s cut from the chuck primal, which is located near the shoulder of the cow (the under-blade section). Known for its marbling and tenderness, it’s typically cooked by grilling, pean-searing, and broiling to bring out its beef flavor and succulent texture. This steak has gained popularity for offering a premium eating experience at a more affordable price point.
Denver Steak Nutritional Facts
According to the USDA, a grilled Denver steak contains 1602 calories, 185 grams of protein, and 95.4 grams of fat.
How To Cook Denver Steak
Cooking a Denver steak is fairly straightforward:
Tender, well-marbled Denver steak should be cooked over high heat. The goal is to get a crisp sear on the exterior while keeping the interior from overcooking.
Like all meat from the chuck primal, Denver steak is prone to drying out. Aim for an internal temperature of 135°F (medium-rare). Then make sure to cut against the grain for the most tender possible bites.
Denver steak also makes tender meat for stir-fry. Freeze the steak slightly, then cut thin slices across the grain.
How To Cook Denver Steak on The Traeger
Direct, high heat is the best way to cook Denver steak. Preheat your Traeger to 500°F and cook for approximately three minutes on each side for medium-rare -- until the internal temperature reaches 135°F.
Denver Steak Internal Temperatures
- For rare, aim for 120-130 °F internally.
- For medium-rare, aim for 130-135 °F internally.
- For medium, aim for 135-145 °F internally.
- For medium-well, aim for 145-155 °F internally.
- For well-done, aim for 155-165 °F internally.
How To Prepare a Denver Steak
Preparing a Denver steak is straightforward and easy, but will yield wildly delicious results. You can use many homemade or store-bought rubs to bring out the flavor of your steak. If you go the homemade route, salt and pepper, garlic powder, fresh herbs, brown sugar, and chili powder are always good options.
If you go the store-bought route, Traeger Spicy Fajita Rub, Traeger Anything Rub, Traeger Original Rub, Traeger Beef Rub, and Traeger Blackened Saskatchewan Rub will enhance the natural flavor of your beef while giving it an extra epic kick.
Denver Steak FAQs
Is Denver Steak a Good Cut?
Yes, it's a terrific steak cut. A Denver steak has as much tenderness and flavor as the more expensive ribeye.
How Much Does Denver Steak Cost?
It's usually sold for between $10 and $15 per pound. You may not be able to find it at supermarkets -- a specialty butcher that breaks down their own cattle is a better bet.
How Do You Know When Denver Steak Is Done?
This steak is done when the internal temperature reaches 135 degrees Fahrenheit. This cut can dry out fast, so avoid overcooking. Watch the video below to learn how learn steak doneness by feel from the pros.
What Is Denver Steak Best For?
High-heat methods like direct grilling or reverse searing are the best ways to eat Denver steak. You can also slice it thin for stir-frying.
Is A Denver Steak the Same As A Flat Iron Steak?
Denver steak and flat iron steak are different cuts. Both come from the shoulder, but the Denver comes from under the shoulder blade. The flat iron is a top blade cut.
Can Denver Steak Be Cooked from Frozen?
Yes, if you're cooking over high heat, you can cook it frozen.
