Meet the beef steak you never knew you were missing. The Denver Steak with it’s beefy flavor and tender texture is becoming increasingly more popular and will make you wonder why it isn’t already a staple in your kitchen. In this recipe, the steak is seasoned simply, pan seared and finished in the oven. Served with a rich, bold creamy blue cheese sauce, a satisfying combo that hits all the right notes for any steak lover.
What Is A Denver Steak?
The Denver Steak is a cut that comes from the chuck primal, serratus ventralis muscle, just below the shoulder blade. The same area where the famous 7-bone chuck roast lives. Most chuck cuts are heavily used muscles, and can be tough. The Denver Steak, due to it’s location under the blade bone is one cut that isn’t used as much by the animal, rendering it well marbled. Which means it responds to a quick cook time, rather than a roast that requires hours to become tender.
- Yield: One cow will yield two Denver Steaks.
- Tip: Buy a Denver Steak from a butcher you trust and ask if the steak has been cut from “under the blade”.
Why Is It Called Denver Steak When It Comes From The Chuck?
Interesting story: The name and cut comes from a project from the 2000’s, The Cattlemen’s Beef Checkoff Program, a project designed to discover, identify and promote cheaper cuts of meat coming from the chuck primal area. The program was successful, as it trained butchers to invent three new steaks. The Denver, the Flatiron and Teres Major. The steak’s name has no historical meaning, it was simply a marketing concept debuted in 2009.
How To Cook It
This is a pro-level steakhouse method made simple is one I learned in Culinary School. Denver steak is simply seasoned with salt and pepper, pan seared, then finished in the oven. I’m serving it with a rich, creamy blue cheese sauce similar to my creamy blue cheese dressing, that takes it over the top. The result? Melt in your mouth tender steak with a fancy steakhouse restaurant feel. Blue cheese and steak are, without a doubt, a perfect match.
Flavor, Texture and Value
The Denver Steak has the qualities of both a Ribeye and a New York Strip Steak in one! This cut carries all the depth of flavor associated with the chuck while remaining super tender like a fine steak. The steak is beautifully marbled with fat which melts during the cooking process, making it incredibly flavorful and moist. The Denver steak is typically less expensive than a Ribeye or New York Strip.
Availability: Where To Buy It
You typically won’t find a Denver steak at your local supermarket. Considered a “butcher’s cut”, similar to lesser known cuts, like The Chuckeye Roast and The Merlot Steak. It takes a skilled butcher to know how to extract this cut. Check with your local specialty meat butcher shop, or find an on-line source. Example, I order them from a cattle ranch in Wyoming, Bootheel 7 Ranch. This is also where I found another hard to find cut, The Baseball Top Sirloin.
I was first introduced to Denver Steak while attending Culinary School. Our Executive Chef praised it as an emerging popular cut that every chef should be familiar with and know how to cook well. That day, we spent hours preparing Denver Steaks, experimenting with different seasonings, sauces and compound butters to compliment this unique cut of beef.
Let’s get started:
Ingredients You’ll Need
In Culinary School we served Denver Steaks with a variety of sauces. One of my favorite was this an easy blue cheese sauce. I’ll show all ingredients.
- Denver Steaks: The two steaks pictured above weigh 1.5 pounds. In my books that’s enough for four people when serving with sides.
- Heavy Cream will make a luscious, rich blue cheese sauce.
- Shallot: A shallot’s flavor is milder and more delicate than onion. Whether diced, minced or sliced, they can be used to season about any savory dish. I don’t think a day went by in Culinary School that we didn’t use them.
- Butter and Flour work together to thicken the sauce.
- Blue Cheese: Any type of blue cheese will work for this recipe. I prefer Stilton or Gorgonzola. Purchase a wedge of blue cheese rather than already crumbled in a plastic container. The wedge will offer a creamier texture, which will melt easier.
Best Method To Cook A Denver Steak
How To Pan Fry A Denver Steak – Finish In Oven
- Step 1: Pan Sear The Steak: All the steak to come to room temperature (allow at least 30 minutes) pat the steak dry using a paper towel. Melt butter in an oven-proof skillet over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear on one side for two minutes, or until golden browned. Turn the steak and cook the other side for another two minutes. Feel free to tilt the pan and spoon butter over the steak as sit cooks. I normally don’t do this, but some chefs like the buttery flavor this method adds
- Move the pan to a pre-heated 400 degree oven to finish cooking. I recommend medium rare, at 135 degrees. Use a digital meat thermometer to determine internal temperature.
How To Slice Denver Steak
- Step 3: Move to a cutting board and use a piece of foil to tent for about 10 minutes. Use a Chef’s knife to slice the steak against the grain.
Blue Cheese Sauce
- Step 1: Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles subside, add the diced shallot and cook until tender, about 2 minutes.
Why Wait Until Bubbles Subside When Cooking with Butter? When cooking with butter, it’s important to wait for the foaming to subside before adding food. During the melting process, bubbles appear, meaning that water is evaporating from the butter. This evaporation is necessary for butter to reach a higher cooking temperature. If you add food before the water is gone, the food will absorb the butter, rather than cook in it.
- Step 2: Make the roux: Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
- Step 3: Add The Dairy: Stir in the cream and whisk until smooth and starting to thicken. Then stir in the crumbled blue cheese.
- Step 4: Stir: Whisk on low heat until smooth and creamy. The consistency will be like gravy. Set aside and keep warm while you cook the steak.
- Step 8: To Serve: Spoon a couple of dollops of the blue cheese sauce onto the plate and arrange a few slices of steak on top.
More Finishing Sauces
If you’re not a fan of Blue Cheese, try drizzling a Denver steak with either a Balsamic Fig Glaze, or a Balsamic Reduction. Both of these rich sauces are a great partner for beefy flavored steak. Always popular is this Whiskey Compound Steak Butter.
What To Serve It With
- Steak and potatoes seem like natural partners. Serve Denver Steaks with these Savory Cast Iron Skillet Potatoes, or these Slow Cooker Roasted Potatoes.
- Add some green with a simple Accompaniment Salad, or something a little fancier like this Hearts of Palm Salad with Avocado.
- Want to add a vegetable? Take a look at this easy cheesy Microwave Cauliflower, or this Honey Butter Skillet Corn.
Tips For Success
- Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
- Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
- Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
- Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
- Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
- Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.
Steak Internal Temperature Doneness Guide
- Rare: 125 – 130 degrees
- Medium Rare: 130 – 140
- Medium: 140 – 150
- Medium Well: 150 – 160
- Well: Over 160 degrees
Questions You May Have
A cast iron skillet is always a good choice to sear and cook meats. But, I find them heavy and hard to lift. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared meat. (I am an Amazon affiliate. If you make a purchase using the above link, I receive a small commission at no extra charge to you.)
Absolutely! Season the steak with salt and pepper, or a steak seasoning mix like Montreal Steak Seasoning. Preheat the grill to get the grates sizzling hot. Cook at 400 degrees, for about 5 – 6 minutes per side or until internal temperature reaches desired doneness. Use a digital real thermometer to determine internal temperature. Remove to a cutting board, tent and let rest before slicing against the grain and serving.
Yes. Remove as much moisture as you can from the steak, using a paper towel. Sear according to directions, however, once it hits the oven the cook time will increase. Keep a close eye on the steak using a digital read meat thermometer.
Uses and Serving Suggestions
- Make a Denver Steak Salad, using my Steak Salad Recipe.
- Try this cut for Steak Fajitas, or try using it to make a Steak Sandwich.
- Sauce Options: Not a fan of blue cheese? Try serving it with this Red Wine Mushroom Sauce. Or a favorite, top it with Chimichurri Sauce.
Storage
- Store any leftover steak, thin sliced and sealed well in the refrigerator for up to 4 days. To reheat gently fry in a steak pan until just warm. You don’t want to cook the steak again, just heat it up warm enough to eat it. I like to eat left over slices of steak with a fried egg, for a steak and egg breakfast.
- Store any leftover Blue Cheese Sauce in a air-tight container in the refrigerator for up to 4 days. The 50% power feature on the microwave is your best friend when reheating this sauce. Heat individual portions in the microwave in 30 second increments.
Explore More Beef Cuts For Pan Searing
And don’t miss my category for Beef recipes. You’ll find lots of great burgers, steaks and more, including this Southwest Inspired Steak Dinner for Beef Tagliata, which can either be cooked pan seared stove-top in a grill pan, or grilled.
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Pan Seared Denver Steak with Creamy Blue Cheese Sauce
Equipment
- 1 Oven proof skillet Cast Iron Skillet or French Carbon Steel Pan
Ingredients
- For The Blue Cheese Sauce
- 2 Tablespoons Butter
- ¼ Cup Shallot Diced
- 1 Tablespoon All purpose flour
- ¾ Cup Heavy Cream
- 3 ounces Blue Cheese crumbled, plus more for garnish
- For The Denver Steak
- 2 Tablespoons Butter
- 2 Denver Steaks about 1 ¼ pounds total
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Bring steaks to room temperature, allow at least 30 minutes. Preheat oven to 400 degrees.
- For The Blue Cheese Sauce
- Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles have subsided, add the diced shallot and cook until tender, about 2 minutes.
- Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
- Stir in the cream and whisk until smooth and starting to thicken. Stir in the crumbled cheese and whisk until melted. Remove from heat, keep warm and cook the steak.
- Pan Sear The Denver Steak
- Add butter to an oven proof skillet. A cast iron skillet or a French Carbon Steel Pan. Melt butter over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear until golden browned on one side, about two minutes, then turn and sear on the other side.
- Transfer the skillet to oven and cook until internal temperature reaches desired doneness. I recommend medium rare, at 135 degrees.
- Remove the steak to a cutting board and tent with foil and let rest 10 minutes. Slice immediately, against the grain and serve.
- Spoon a couple of dollops of the blue cheese sauce onto a plate. Add a few slices of the Denver steak.
Notes
- Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
- Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
- Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
- Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
- Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
- Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.
Nutrition
Pan Seared Denver Steak with Blue Cheese Sauce … It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I’ve heard of the Flatiron and Teres Major cuts of meat but not the Denver cut. The steak and blue cheese sauce sound fabulous. BTW, I’m having a hard time getting on your blog, most of the time I get a message that it is a private site.
I’ve never heard of this cut but it sounds like I should try and find it. The sauce sounds delicious.