The Denver steak has its origins in a project funded by the Cattleman’s Beef Board called the Beef Checkoff Program. The goal of The Beef Checkoff Program is to identify and promote new and potentially more affordable cuts of meat. The Denver steak is the result of a research project from the 1990’s by meat-science professors at the University of Florida and the University of Nebraska.
The moniker “Denver steak” has no historical significance; it is not as if the cut is more popular in the Rocky Mountain foothills. It is actually the marketing brainchild of Beef Checkoff Program and was “unveiled” with the cut in 2009.
So, in more ways than one, the Denver steak—both an innovation and a bit of a beef industry marketing effort—is a most American creation.
One last thing to know about the Denver steak: Among the thousands of cuts identified during the research project that led to the discovery of the cut, the Denver steak is the fourth most tender muscle section of the animal.
You will undoubtedly discover this once you take your first bite of the tender cut.
Cooking a Denver Steak
According to most —but not all—chefs, the best way to cook a Denver steak is to do so rather quickly on a very hot grill. The key to a great Denver steak experience, however, is how you slice this particular cut.
As we’ve pointed out before, how you cut your steak can have a tremendous impact on taste and tenderness; cutting the wrong way and you will make a potentially delectable steak tough and less flavorful.
This is especially true for a Denver steak. Like many other muscular cuts, it should be cut against the grain for maximum taste and tenderness. Now you know more about the cut, get out there and throw one on the grill.