Limited Edition Collector Blades
How to Cut Denver Steak (and Cook It Right)
How do you cut Denver steak? Trim the outer fat and silverskin, cut the muscle into steaks about 1" thick across the grain, then cook hot and fast and slice thin against the grain to serve. Our pick is the Chef's Knife 8", Shogun Series, Elite ($129), an 8" chef's knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. It's long enough to portion the steaks in one stroke and thin enough to slice cooked steak cleanly.
Denver steak is cut from the chuck, beneath the shoulder blade. It's well marbled and more tender than most chuck cuts, which has made it a popular budget-friendly alternative to more expensive steaks.
Denver steak at a glance
| Feature | Details |
|---|---|
| Primal | Chuck (shoulder) |
| Texture | Tender with good marbling |
| Best cooking | Grill, cast iron, broiler |
| Doneness | Medium-rare to medium |
| Serving | Sliced against the grain |
If you buy the whole muscle
Some butchers sell the whole muscle rather than cut steaks. Here's how to portion it:
Trim. Remove the thick outer fat and any silverskin with a thin boning knife, sliding the blade just under the membrane.
Find the grain. Note which way the fibers run.
Portion. Cut steaks about 1" thick across the grain. Some cooks prefer to cut with the grain into long steaks, then slice across the grain after cooking; either works if you serve it sliced thin.
Cooking and slicing
- Pat dry and season generously with salt.
- Sear over high heat, turning once or twice.
- Rest for about 5 minutes.
- Slice thin across the grain with long, smooth strokes.
Common questions at the counter
Denver steak may also be labeled with other names depending on the store, so ask your butcher if you can't find it. If they don't stock it, a whole chuck roast often contains the muscle, and a butcher can cut it for you.
Serving ideas
Thin-sliced Denver steak works well in steak salads, fajitas, rice bowls and sandwiches, or simply served with chimichurri. Because it's well marbled, it stays juicy even when sliced thin and served over rice or greens.
Knife care after steak night
Hand-wash your knife right after use and dry it immediately. Cutting on a wooden or composite board instead of a plate or stone surface keeps the edge sharp longer, and a few strokes on a honing rod before each cook keeps the edge aligned. A sharp knife is safer too, because it needs less force and is less likely to slip.
Related guides: how to cut flat iron steak and why cutting against the grain matters.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Portions and slices cleanly.
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For trimming fat and silverskin.
FAQ
What knife should I use for Denver steak?
A sharp 8" chef's knife. The Dalstrong Shogun Series 8" Chef's Knife ($129) portions raw steaks and slices cooked ones cleanly with its AUS-10V edge.
Where does Denver steak come from?
The chuck, beneath the shoulder blade.
Do you slice Denver steak against the grain?
Yes, thin and across the grain for tenderness.
Is Denver steak tough?
Not when cooked to medium-rare or medium and sliced against the grain.
How thick should Denver steaks be?
About 1" works well for searing.
