Certified ONYA® Denver Steak with Dijon Butter Sauce

Certified ONYA® Denver Steak with Chef Andrew Gruel

If you’re on the hunt for a flavorful, tender steak that’s a bit off the beaten path, the Certified ONYA® Denver steak is a cut you don’t want to overlook. This unique steak, expertly showcased by Chef Andrew Gruel, offers both exceptional taste and texture, with a fascinating backstory and cooking method that will elevate your next meal. Let’s dive into everything you need to know about the Denver steak—from its origins and anatomy to the best way to prepare it at home.

The Origins and Anatomy of the Denver Steak

Despite its name, the Denver steak has no direct connection to the city of Denver. It was actually developed as part of a collaborative experiment by meat scientists from the University of Florida and the University of Nebraska. Funded by the beef industry’s promotional campaigns, including the “Eat More Beef” initiative, this cut was created to introduce consumers to flavorful, lesser-known steaks.

The Denver steak comes from the chuck primal, which is the shoulder area of the steer. This part of the animal is well-exercised, resulting in rich marbling and a deep beefy flavor. The chuck transitions into the ribeye, so Denver steaks share some characteristics with ribeye steaks in terms of taste and cooking approach.

More specifically, the Denver steak is cut from the underblade muscle, which lies beneath the blade bone in the chuck. This muscle is surrounded by connective tissue and silver skin, which skilled butchers remove to isolate this tender, flavorful cut. The Denver steak is closely related to the flat iron steak, which comes from the top blade portion of the shoulder. Both cuts are prized for their balance of tenderness and robust flavor.

What Makes the Denver Steak Unique?

The chuck is known for its combination of connective tissue, gelatin, and marbling, which together create a steak that is both intensely flavorful and tender when cooked properly. The Denver steak stands out because it has no fat cap, but plenty of internal marbling, making it a lean yet juicy option.

One of the most important aspects when preparing Denver steak is understanding the grain of the meat. Since the chuck muscles get a lot of use, the muscle fibers run in distinct directions. Cutting against the grain is essential to tenderize the steak and maximize its eating quality.

Best Practices for Cooking Denver Steak

Chef Andrew Gruel recommends a cooking method similar to the one used for flat iron steaks: a reverse sear. Here’s a step-by-step guide to get it just right:

1. Preheat your oven to 225°F 
2. Pat the steak dry and rub it with beef tallow for flavor and moisture.
3. Season it generously with salt
4. Place the steak on a sheet pan and slow cook it in the oven until it reaches an internal temperature of 105-110°F.
5. Remove the steak from the oven and let it rest briefly.
6. Heat a cast iron or carbon steel pan until wisps of smoke appear, then add a small amount of beef tallow.
7. Sear the steak on all sides with quick 30-second flips, ensuring an even caramelized crust known as the Maillard reaction. Don’t forget to sear the ends as well for extra flavor.
8. Let the steak rest for 5 to 10 minutes before slicing.

This method yields a rare-plus steak with a beautiful sear and tender interior. The Denver steak is also fantastic when finished on the grill, where it absorbs smoky flavors well thanks to its fat content and muscle structure.

Finishing Touch: A Simple Dijon Butter Sauce

To complement the Denver steak, Chef Gruel creates a quick and flavorful pan sauce. He uses a product called Nourish Fond Delight, a regenerative, sustainably sourced beef broth infused with ginger, cayenne, lemon, and black pepper. Here’s how to make the sauce:

• After searing, deglaze the pan with a splash of the broth.
• Add a touch of Dijon mustard and tamari 
• Reduce the sauce slightly without adding butter to keep the flavors clean and bright.
• Drizzle the sauce over the rested steak before serving.

This sauce enhances the natural beefiness of the Denver steak without overpowering it, making every bite a well-balanced experience.

How to Slice and Serve Denver Steak

When it’s time to slice, remember to cut against the grain to ensure tenderness. Chef Gruel slices the Denver steak on a slight bias to maximize tenderness and showcase the beautiful marbling and muscle structure. The steak has a little connective tissue running through it, but when sliced properly, it remains incredibly tender and flavorful.

Why Choose Denver Steak?

The Denver steak is an outstanding choice for steak lovers looking for something unique yet accessible. It’s more affordable than other premium cuts like ribeye or fillet mignon but delivers comparable, if not superior, tenderness and flavor. The isolated muscle within the chuck is somewhat insulated from the constant motion of the shoulder, which helps maintain its tenderness despite coming from a well-used area.

In summary, the Certified ONYA® Denver steak is:

• Richly marbled and full of flavor
• Exceptionally tender when cooked and sliced correctly
• Perfect for reverse searing or grilling
• Great value compared to traditional premium steaks
• Ideal with a simple, flavorful pan sauce

Final Thoughts

If you haven’t tried the Denver steak yet, it’s time to explore this hidden gem. Whether you order it right here from us at BetterFed Beef, or find it at a quality butcher, the Denver steak offers a delicious and affordable alternative to more common cuts. Follow the low-and-slow oven cooking method with a hot pan sear, finish with a bright Dijon butter sauce, and enjoy a steak that’s bursting with flavor and tenderness.