Denver Steak

If Denver is the capital of Colorado, the Denver steak is the capital of flavor. This cut comes from the same muscle as the ribeye, but it’s a little different in texture.

Also called the “zabuton” in Wagyu beef, the Denver steak is extraordinarily marbled and surprisingly tender. So tender, it’s been likened to a plush sitting cushion (we didn’t make that up).

Cook it up and serve it with dipping sauce and some wasabi to see just how delicious this melt-in-your-mouth cut can be.


Miso Denver Steak

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Course: Main Course
Cuisine: Asain
Protein: Beef
Cut: Denver Steak
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4 people


  • 1 pkg ButcherBox Denver Steak
  • c miso
  • c mirin
  • c rice wine
  • 4 cloves garlic
  • 1 Tbsp fresh ginger grated

Miso Carrots

  • 6 ea carrots cut into ¼” slices
  • 2 c orange juice
  • ¼ c miso
  • 1 ea orange zested


  • Preheat immersion circulator water bath to 135°F
  • Place Denver Steaks in heavy duty freezer bag. Add miso, mirin, rice wine, garlic and ginger
  • Seal bag halfway and slowly immerse in water bath, allowing air to escape. Seal completely and cook for 8 hours.
  • Remove from water bath and let rest in juices for at least 10 minutes.
  • Preheat skillet and sear on all sides, for 2 minutes per side.
  • Slice thinly against the grain.

Miso Carrots

  • Place sliced carrots, orange juice and miso in saucepan.
  • Simmer on low heat until tender.
  • Drain carrots and reserve ½ c of liquid.
  • Place carrots back in pan and sauté until caramelized. Add reserved carrot liquid and cook 3 more minutes or until liquid is nearly gone.
  • Toss carrots with orange zest.
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