Denver steak is a boneless beef steak fabricated from the serratus ventralis muscle in the chuck, generally associated with the underblade section. It is valued for its marbling and flavour and can be relatively tender when the connective tissue and seams are properly removed. It is a modern North American retail and foodservice cut.
The serratus ventralis lies beneath the shoulder blade area. It is separated from the surrounding muscles and trimmed to create a flat, boneless steak. The amount of marbling, thickness and trim vary by carcass and supplier. Denver steak is not a generic name for all underblade or chuck steaks.
Denver steak is commonly grilled or pan-seared over high heat, then rested and sliced across the grain. It can also be marinated or used in steak salads and sandwiches. Remove any tough connective tissue before cooking and avoid overcooking the relatively lean portions.
Example: season a Denver steak simply, sear on a hot plancha and serve with herb butter, roasted vegetables or a light jus.
Denver steak and flat iron both come from the chuck underblade area but are fabricated from different muscles. Flat iron is cut from the top blade after removing its central connective seam; Denver steak is from the serratus ventralis.
Chef’s tip: confirm the muscle and trim with the supplier. A product labelled “underblade steak” may not be the same fabrication as a Denver steak.
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