Denver steaks???

RRog17

Picked up a nice looking pack of Denver Steaks today. I’m not too familiar with these. How should I cook them?

GregW

This is what I found:
The Denver steak is from the Chuck, or shoulder. Well-marbled and boneless, it packs a lot of flavor and is generally priced lower than cuts from the rib, loin, and flank. This cut is best cooked medium rare, like its cousin the Flat Iron. You can cook it by broiling, grilling, or sautéing in a cast iron pan.

More good info:
http://www.foodrepublic.com/2016/04/06/beef-talk-what-is-a-denver-cut/

StillH2OEgger

I've never heard of it either. Let us know your thoughts.

northGAcock

How’d it turn out? 

RRog17

northGAcock said:

How’d it turn out? 

Haven’t cooked them yet. Decided to do some ribs since it was so nice outside yesterday.

The Cen-Tex Smoker

Denver steaks are cut from the flat iron part of the chuck. They are like a cross between a flank and a skirt in texture.  Very tough and chewy if you don’t slice across the grain. I broke down a whole flat iron and cut some Denver steaks out of that a few weeks ago. Very beefy. We didn’t love them but these came from a grass fed cow. I’ve had other flat iron that tasted better but they have all been pretty hornry. I have never had much luck with steaks cut from the shoulder but I think the flat iron is probably your best bet. They are all very flavorful. I just can’t get the texture right. 
 

fishlessman

alot of the pics im seeing looks like the newengland version of sirloin tip which is really flap steak. if thats what it is its a hot cook til just past med/rare approaching medium and cut it on the plate the long ways, not the short. its tough if too rare or past medium.  ive only seen flap in newengland and french canada if thats what it is. beefy, marinates well

The Cen-Tex Smoker

fishlessman said:

alot of the pics im seeing looks like the newengland version of sirloin tip which is really flap steak. if thats what it is its a hot cook til just past med/rare approaching medium and cut it on the plate the long ways, not the short. its tough if too rare or past medium.  ive only seen flap in newengland and french canada if thats what it is. beefy, marinates well

It is similar but I eat a ton of flap. It’s my favorite steak. This is different. You are right that it’s tough if too rare or too done. I had a while flat iron and we couldn’t get one of these steaks right. 

RRog17

Would sous vide do them any justice?

northGAcock

Looks to me like you are aging them

The Cen-Tex Smoker

RRog17 said:

Would sous vide do them any justice?

That would be the route I wold go with them. A nice 4 hour soak would probably do them some good.,