Don't sleep on the Denver cut. Dry-aged from Giant Eagle (local grocery store) for $12.49 / lbs. Dry brined in the fridge for 4 hours, let rest at room temp for an hour. Season and grille 3minutes per side and a quick edge stand (~1m per side) results in a tender medium. Cut can be a little chewy if cooked lower but for the pricepoint it is hard to beat. Smaller cut around 8 ounces each but check out the marbling.
by rymas1
23 Comments
Looks good.
That’s not true, the right way to eat a steak is the way I enjoy it. All other ways are inferior. /s
Well done via being boiled in a lettuce wrap.
Now that’s how I eat my steak!
Absolutely beautiful. Made me hungry
Even well done with ketchup?
Give me some right meow!
I typically prefer mine a little rarer than that, but I absolutely would smash TF outta that! Beautiful stuff!
Preferably cooked
You are absolutely right!
Damn right.
🖕
I love putting my steak into a sous vide bag and then boofing them and carrying them around during my work shift. Slow cooking them at 98f for 8-10 hours. Then removing them and searing them to bring up to the perfect temperature. More intimate this way.
/joke…Why, that’s heresy of the highest caliber! A steak should only be dry aged in an artisan built aging box. Then grill it medium rare, MEDIUM RARE! And only on natural wood charcoal! If you use anything other than salt to season youre an uncouth lout.
I always end up too rare on those. Too rare when it’s fatty just doesn’t taste good to me. So i just started cutting them into thin cuts and then cooking on a pan without oil. I just put a bit of salt and it’s great. I always end up eating half of it as I’m cooking it.
I love Denver steaks. Just had 2 tonight. Such a great tasting cut for the price.
Those steak bites look hella juicy
Says “the way you enjoy it,” then proceeds to cook steak to textbook perfection.
Yep
Yea, but you enjoy it the right way
Wowza
I would 100% agree, providing the person is basing their preference on experience, rather than just assuming they wouldn’t like a bloody steak or vice versa.
Interestingly, when I worked as a KP, my head chef said the exact opposite. In his eyes, each type/cut of steak was best served at a particular level of doneness regardless of personal preference. I also think that’s a valid position to take…
Ooo, marble!🤤