Whilst the Denver isn't as popular as some of the other cuts of beef like a tenderloin, or a ribeye, it doesn't mean that it's not a quality piece of beef.
It's a very good example of getting amazing quality and a cheaper cut per pound. You will probably have to visit the local butcher to find one, but the marbling makes it worth it!
The Denver steak is a relatively new cut of beef. It was first introduced in 2013 by the American Angus Association, but the main problem is that it requires a very skilled butcher to get the cut of meat away from the bone properly for a good steak.
It's a cross between the chuck eye steak and the boneless chuck roast. The Denver steak is well-marbled and has a lot of flavours, but requires a lot of preparation.
It's a great option for those who want to save money on their beef purchase, but still want a quality piece of meat.
The Denver steak is considered one of the more tender steaks because of the marbling within the meat. The fat content makes it tender and juicy, with a fantastic taste that's not too overpowering.
It's a versatile cut of beef that can be cooked in a variety of ways, but we recommend cooking it medium-rare to get the best flavour.
The Denver steak is located on the chuck primal cut of the cow. This is located on the front shoulder of the animal and contains a few different cuts of meat, including the Denver steak. This part of the cow doesn't get much work so it stays soft and tender.
The Denver steak is a fairly new cut of beef, so it might be difficult to find at your local grocery store. However, you can ask your butcher if they can special order it for you, and I'm sure they'll be happy to oblige! If not, the internet can always be a good place to go.
The Denver steak should be stored in the fridge, wrapped in butcher paper or in a sealed container. It will last around 3-4 days in the fridge. If you're going to freeze it, we recommend sealing it in an airtight bag or container and freezing it for 2-3 months.
Keeping it as airtight as possible is important to keep the flavours in the meat and away from bacteria too.
A Denver steak typically contains around 255 calories, 23 grams of protein, and 16 grams of fat. It's a good source of Vitamin B12 and Zinc, as well as being a low-carbohydrate option.
Denver steaks are best-cooked medium-rare to rare, so we don't recommend cooking them any further than that. They're also a bit thicker than your average steak, so you might want to consider using the reverse sear method.
This is where you cook the steak indirectly at a lower temperature until it's about 10 degrees shy of your desired internal temperature. Then, you sear it quickly on each side to get a nice crust and finish cooking it. This helps to prevent the Denver steak from drying out.
Lots of different chefs will have their own different ways to prepare and cook a steak so experiment to find out what you love best!
You can throw it in the oven for a quick cook and it'll still be nice but for the maximum amount of tenderness, a reverse sear is always the best option.
First, you'll want to remove the steak from the fridge and let it come to room temperature. This will help it cook more evenly. Next, season the steak with your favourite steak seasoning. We like to use a simple blend of salt, pepper, and garlic powder.
Once it's seasoned, you can either cook it right away or let it sit for an hour or so to absorb the flavours. If you have the time, we recommend letting it sit!
If you're using a charcoal barbecue, build two distinct cool and hot areas. Slide your coals to one side and allow the other to cool down. If you're using a gas grill, only turn on one burner up to full temperature and leave the other on low. Preheat your oven to 250-275°F if you're using an oven.
Place the steak on the cooler side of the grill/oven and cook it for around 2-3 minutes per side. If you're using an oven, cook it for about 10-12 minutes, flipping it once halfway through.
Once the Denver steak has reached your desired level of doneness, remove it from the heat and let it rest for a few minutes. This will help to keep all of those delicious juices inside the meat!
Now, turn up the heat on your grill/oven to high and sear each side of the steak for 30-60 seconds. This step is important because it helps to create that crusty exterior that we all love.
Once it's seared, remove the Denver steak from the heat and let it rest for 3-5 minutes. This will help to distribute the juices throughout the meat so they don't all run out when you cut into it. Slice it against the grain and serve immediately!
Denver Steaks are a delicious and fairly new cut of beef that is perfect for any meat lover. While they can be a bit difficult to find, your local butcher should be able to special order them for you. Denver steaks are best-cooked medium-rare to rare, so we don't recommend cooking them any further than that. They're also a bit thicker than your average steak, so you might want to consider using the reverse sear method.