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 is a little different in texture.
Also called the zabuton in Wagyu beef, the Denver steak is surprisingly tender. So tender, it’s been likened to a plush sitting cushion (we didn’t make that up). It might remind you of a flat iron steak, and the secret to tenderness is cutting thin slices against the grain.
Sear it up or put it on the grill to see just how delicious this melt-in-your-mouth cut can be.
Our Favorite Recipe for Denver Steak
This sous vide miso Denver steak is tender, sweet, and savory.
- 1 pkg ButcherBox Denver Steak
- ⅔ c miso
- ⅓ c mirin
- ⅓ c rice wine
- 4 cloves garlic
- 1 Tbsp fresh ginger grated
- 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.
- 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.