Denver steaks are one of the increasingly popular cuts of meat that come from the Chuck primal. This cut is going to have a beefy flavor - but should have enough marbling for tenderness.
You can cook Denver steaks on the grill, stovetop, or stovetop-oven combination. If grilling, you will want to marinate the meat first and grill over medium-high heat; the stovetop will take 2 to 3 minutes for medium-rare and a few minutes longer for more well done. If you choose to first sear on the stovetop and then roast in the oven, plan on 325 F for 5 to 7 minutes for medium-rare. No matter which method you choose, searing it—either at the start or end of cooking time—is ideal. Be sure to slice against the grain.
The Denver Steak comes from a large muscle below the Chuck Eye in the beef’s shoulder, so it gets a lot of exercise. That means most of the muscles in the beef chuck are pretty tough. The serratis ventralis, however, is one of the exceptions; it's situated directly underneath the shoulder blade bone and doesn't get used much. This makes it one of the more tender muscles in the beef chuck.