Denver steak is cut from a very tender muscle near the shoulder blade. It is as tender as a ribeye and usually less expensive. The Denver steak should be cooked over high heat, taking care to avoid overcooking.
Tender, well-marbled Denver steak should be cooked over high heat. The goal is to get a crisp sear on the exterior while keeping the interior from overcooking.
Like all meat from the chuck primal, Denver steak is prone to drying out. Aim for an internal temperature of 135 degrees Fahrenheit (medium-rare). Then make sure to cut against the grain for the most tender possible bites.
Denver steak also makes tender meat for stir-fry. Freeze the steak slightly, then cut thin slices across the grain.
Direct, high heat is the best way to cook Denver steak. Preheat your Traeger to 500 degrees Fahrenheit and cook for approximately three minutes on each side for medium-rare -- until the internal temperature reaches 135 degrees.
Yes, it's a terrific steak cut. A Denver steak has as much tenderness and flavor as the more expensive ribeye.
It's usually sold for between $10 and $15 per pound. You may not be able to find it at supermarkets -- a specialty butcher that breaks down their own cattle is a better bet.
This steak is done when the internal temperature reaches 135 degrees Fahrenheit. This cut can dry out fast, so avoid overcooking.
High-heat methods like direct grilling or reverse searing are the best ways to eat Denver steak. You can also slice it thin for stir-frying.
Denver steak and flat iron steak are different cuts. Both come from the shoulder, but the Denver comes from under the shoulder blade. The flat iron is a top blade cut.
Yes, if you're cooking over high heat, you can cook it frozen.
The muscle that Denver steak is cut from (serratus ventralis) is the fourth most tender on the animal according to a study by the University of Nebraska. The study spurred beef producers to recommend that the cut be sold more often by retailers. The flat iron cut was identified in the same way.
The name "Denver steak" was invented to help market the cut. There's no historic connection between the city and this particular cut.
The National Cattlemen's Beef Association identifies Denver steak with UPC number 1098. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a grilled Denver steak contains 1602 calories, 185 grams of protein, and 95.4 grams of fat.
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