On Denver Steaks
So, I am beginning to notice something. Every few weeks, I tend to do a special on meat. Tasty, tasty meat. In case you haven’t noticed, I have much love and adoration for good beef. And when I am feeling nice, I will share what I know. In that vein, I present the Denver Steak!
Pretty, huh? Look at that marbling… Almost makes you think of wagu. It goes for about $5.99 a pound. I KNOW!!! The New York Times called it “the inexpensive distant cousin of the New York Strip”. It’s from the chuck roast, and it’s official name is the 116G Beef Chuck, Under Blade, Center. Quite a mouthful. I’m going to stick with the Denver cut. Just thinking about it gets my mouth watering. When you cook it, that fat melts and makes the steak soo juicy and delicious. Sorry, I just…
I have long been a fan of the New York strip. It is my favorite cut, (excluding the filet mignon, but you have to wrap that with bacon to compensate for the leanness.) but now that I have had the Denver… Frankly, this is cheaper and tastier. I love me some quality bargain beef. Mostly because I am cheap. Really, really cheap.
Now, there are two main uses for this cut: stir-fry and steak. As such, you can Denver cut meat in two styles, for each dish. I will sell various family members for a really good steak, so guess which style I like. No, not the stir fry, you fool. *rolls eyes*
So, as such, I had a Denver steak. I rubbed it down with adobo (Goya brand. Yes, I have talked about this before.) the night before, so it could soak in and get even more delicious.
Because my favorite way to have a steak is seared on both sides, and blue in the middle, I slapped that sucker on a cast iron and listened to it sizzle.
Try this steak. Heck, even if you are a vegetarian try this steak. I promise that there is no way that you will dislike it. Hey, it is cheap enough that you can afford to buy it and try it. One final word on the Denver cut- Nom.
