Denver steak

There are three specialty steaks that come from the Chuck. Denver is one, the others are Flat iron and Shoulder fillet

They all belong to the same sort family as Bavette, Tri Tip, Onglet/Hanger and Spider steak – that’s to say small, very specific cuts that many people haven’t heard of. They’re all slightly different – but they all have one thing in common.

Flavour.

Chuck, where Denver steaks come from, is renowned for it’s flavour. Which is why gourmet burger restaurants use Chuck for their burgers.

Denver steak is a bit of a cross between Sirloin and Ribeye. It’s got a good chunky texture and a bit of marbling so it stays juicy – as long as it’s cooked properly.

These boneless steaks are about an inch thick and there’s only 12 of them per cow. You can tenderise them if you want to – but they don’t really need it.

Cook to Rare or Medium-rare. And, as with many steaks, you need to slice this against the grain – and then serve.