Denver Steak

One of the great things about belonging to the Herdshare is getting to try new and different cuts of meat that you normally can’t find.  Some butcher shops call them “secret steaks”.  

One of those secret cuts is the Denver steak. This cut comes from the chuck, or shoulder of the animal. Steaks from the chuck are known to have good flavor, but should not be cooked past medium or they will get dry and tough. 

There are a few ways to prepare your denver steak. It comes out of your packaging as a thick, large steak. You can cook it as is, or cut it into smaller steaks and cook them as you would any other steak.  

If you leave it a large steak, any marinade or rub will need plenty of time to do its work.  Overnight would be best.  When you are ready to cook it, sear it for about 5 minutes on each side.  This can be on the grill, or in a pan.  After searing, move the steak to a cooler spot on the grill, or put it in a 350 degree oven to finish cooking to your desired doneness.  A meat thermometer can really help with knowing if your steak is ready.  When it is done, remove your steak from the heat and let it rest for a few minutes and then slice across the grain into individual servings.

Of course the Denver steak can also be used for many other things, such as kabob meat, a small roast, or stew meat.