The Denver Steak is a hidden gem, and one that very few butcher shops carry. We love this beautifully marbled cut because it is as versatile as it is delicious. Our preferred cooking method is to sous vide, then char it on the grill. You can also braise it like short ribs, or sear it in a hot cast iron pan. Regardless of the preparation method, you're in for dry aged meaty goodness. For a smaller, faster cooking option, try the Petite Denver. Hungry for more? Watch our co-founder James explain this cut.
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.
This cut is incredibly versatile. Our preferred method is to sous vide them at 130°F 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.
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