Denver Steak
Denver Steak
The Denver Steak is a hidden gem, and has gained tons of popularity in the past few years. We love this beautifully marbled cut because it is as versatile as it is delicious. Our preferred cooking method is to sous vide, then char it on the grill. You can also sear it first, then braise it with beef broth, red wine and aromatics and treat it liek a boneless short rib.
Regardless of the preparation method, you're in for dry aged meaty goodness.
Cooking Notes
This cut is incredibly versatile. Our preferred method is to sous vide them at 130°F for ~4 hours to tenderize. To finish, let them cool down, pat dry, season with plenty of salt, and char over high heat. You can also cook this steak in a cast iron skillet or sear first then braise low and slow with beef broth, red wine and aromatics and treat it like a boneless short rib. If you go the quick, searing route, make sure to keep your steak rare to enjoy peak tenderness and cut thin to win. We also have some great recipes at the bottom of the page.
How to Prepare
Grilled
Skillet
Smoked
What to Expect
The Denver Steak comes from the top of a section of the beef's shoulder called the chuck roll. While out on pasture, the shoulder gets quite the workout creating the Denver’s notorious shattered glass marbling. These steaks range from 6 - 10 oz and can always be found in the case.
Recipes
