Denver Steak

The Denver steak requires expert knife skills to separate the connective tissue surrounding it. The Denver is:

• cut from the chuck - located on the shoulder of the beast
• the most heavily-marbled muscle section of the beast
• the fourth most tender muscle section of the beast

This is an intensely-flavoured, well-marbled, tender steak that is a deserving alternative to the classics. Like many other muscular cuts, slice against the grain to ensure maximum taste and tenderness.

Simply season with coarse sea salt and black pepper and cook using the fast-flip method in a heavy, cast-iron skillet on a high heat.

Bizarrely, the Denver steak has its origins in a project funded by the Cattleman’s Beef Board called the Beef Checkoff Program whose raison d'être is to promote American beef consumption both domestically and abroad. For example by identifying and promoting new and more affordable cuts of meat.

The Denver steak is amongst thousands of cuts identified during a 1990s research project by ‘meat-science professors’ at the Universities of Florida and Nebraska. It’s both an innovation and a slice of America’s beef industry marketing muscle. 

Swaledale Butchers' Denvers are expertly-butchered from traditional breeds of cattle slowly grown on lush pasture in the Yorkshire countryside. Left to mature on-the-bone to relax and tenderise, this traditional technique also dehydrates the muscle and, much like the reduction of a sauce, ensures intense flavour.

How Val likes his Denver steak:
It makes for a perfectly sized breakfast steak sporting two runny fried eggs and a punchy brown sauce.

Finger-licking good in a cream sauce containing a little stock, chopped gherkins, fresh dill and a little braised cucumber with the seeds scooped out.

Grass-fed, heritage breed beef, dry-aged on the bone for >28 days

1. Take Denver steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet until smoking hot
4. Add the Denvers to the dry pan resisting the urge to move them and turn after 2 minutes
5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 6-8 minutes
6. Remove from pan and rest for 8 minutes
7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour