Tháng 6 18, 2024 3 min read
Denver steak, a cut from a very tender muscle near the shoulder blade, offers the tenderness of a ribeye but often at a more affordable price. It's a versatile cut that can be grilled, broiled, or pan-fried, making it a popular choice among steak enthusiasts.
Denver steak, also known as Chuck Denver or Under Blade Steak, is cut from the chuck primal. This cut is well-marbled, tender, and ideally cooked over high heat to achieve a crisp exterior while maintaining a juicy interior. Overcooking can dry it out, so aiming for a medium-rare internal temperature of around 135°F is recommended.
Grilling and Searing: The best way to cook a Denver steak is over direct, high heat. Preheat your grill to 500°F and cook the steak for about three minutes on each side for medium-rare.
Stir-Frying: Denver steak can also be sliced thin for stir-frying. For best results, slightly freeze the steak before cutting it against the grain into thin slices.
Is Denver Steak a Good Cut? Yes, it's known for its tenderness and flavor, comparable to more expensive cuts like the ribeye.
Cost: Denver steak typically costs between $10 and $15 per pound and might be easier to find at specialty butchers rather than supermarkets.
Best Cooking Methods: High-heat methods such as grilling or reverse searing are ideal. It's also suitable for stir-frying when cut into thin slices.
Denver Steak vs. Flat Iron Steak: While both cuts come from the shoulder, Denver steak is from under the shoulder blade, whereas flat iron steak is a top blade cut.
Cooking from Frozen: You can cook Denver steak from frozen if using high-heat methods.
According to the USDA, a grilled Denver steak contains 1602 calories, 185 grams of protein, and 95.4 grams of fat per serving.
Denver steak, a lesser-known gem among beef cuts, hails from the chuck primal, specifically the serratus ventralis muscle, which ranks as the fourth most tender muscle in a cow. Despite its superior tenderness and marbling, Denver steak remains relatively underappreciated and thus offers a cost-effective alternative to premium cuts like the ribeye.
Denver steak shines when exposed to high heat, making grilling or pan-searing the best methods to bring out its rich, beefy flavors. Achieving the perfect sear without overcooking is crucial. Preheat your grill to 500°F and aim for an internal temperature of 135°F for medium-rare, ensuring each bite is juicy and tender.
While grilling is the preferred method, Denver steak’s versatility extends to stir-frying. By slightly freezing the steak, you can slice it thinly against the grain, perfect for quick, flavorful stir-fries. This adaptability makes it an excellent choice for various culinary applications, from classic American steak dinners to Asian-inspired dishes.
Beyond its taste and tenderness, Denver steak is also a powerhouse of nutrition. A serving provides a significant amount of protein, essential for muscle building and repair, alongside healthy fats that offer sustained energy.
Despite its lack of historical ties to Denver, the name has helped market this exceptional cut, drawing attention to its quality and affordability. Whether you're a seasoned griller or a home cook looking to explore new cuts of beef, Denver steak offers a delightful culinary experience that's both economical and delicious.
Denver steak, with its blend of tenderness, flavor, and versatility, deserves a spot on your grill or in your skillet. Its nutritional benefits and cost-effectiveness make it a practical yet indulgent choice for any meat lover. So next time you visit your local butcher, ask for Denver steak and discover a new favorite.
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