Petite Denver Steak
The Denver Steak has long been a favorite of both our butchers and our customers, but we heard from some of you that it was just too big. Your feedback matters, so we’re now offering this smaller version of the same delicious cut. This marbled cut is a hidden gem that you won't find just anywhere, and is a great starting place for your journey into butcher's cuts. While the Denver Steak is one of our most versatile, we suggest keeping it basic with the Petite Denver and sticking to a hot sear with salt and pepper.
The Denver Steak comes from a section of the beef's shoulder called the chuck flap. While out on pasture, the shoulder gets quite the workout, so Denver Steaks have an extra deep beef flavor. Our expert butchers use a method called "seam butchery" to meticulously extract these delicious steaks. It takes a lot of extra time and skill but is well worth it.
You’ll want to cook this cut quickly over high heat. Season the outside with salt and pepper. Pre-heat some oil in a pan until it’s nice and hot. Sear until medium rare (125°F), under 10 minutes. After resting, slice and sprinkle with some flake or finishing salt. Note that this cut can become tough when cooked past medium-rare, so get your handy instant-read thermometer out.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process