The Denver Steak comes from a large muscle below the Chuck Eye in the beef’s shoulder. While out on pasture, the shoulder gets quite the workout, so Denver Steaks have an extra deep beef flavor.
This cut is incredibly versatile. Our preferred method is to sous vide them at 125 degrees 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 braise low and slow, or simply season with salt and pepper and toss it in a hot cast iron skillet. If you go the quick, searing route, make sure to keep your steak rare to enjoy peak tenderness.