About this cut:
This well-marbled and flavorful cut from the chuck is a favorite of butchers and savvy consumers. Cut ~1.5" thick, it packs a ton of beefy flavor. It's also extremely versatile: slice thin like a London broil or serve steaks individually.
Other names for this cut: Underblade Steak, Zabuton Steak
Basic Cooking Technique:
Follow directions for any "Strip Steak" recipe on the grill, broiler, or skillet. Sear, then finish over indirect heat on the grill. Tent with foil and let rest for 10 minutes before slicing and serving.
Every week, my brother wants to know if we're having 'that Denver steak'. My family could eat it for days in a row! The meat is so delicious, it doesn't need anything save for a sprinkling of salt/pepper right before it goes into a hot pan or on the indoor grill. I like to hit these steaks with my Jaccard tenderizer first (though they're plenty delicious without it) and then give them a nice hot sear. 4-6 min per side, let them rest, then slice thin and serve with wasabe sauce. Tender, juicy, softly-chewy bites of meaty perfection. There are never leftovers!
This is one of our favorite steaks... meat and juicy and great flavor!
This is BY FAR my family's favorite steak - grilled or broiled. I slice it thin and it is delicious when we first eat it and as leftovers in sandwiches and stir fries.
I keep these in the freezer and pull them out on short notice for london broil, or to slice thin and stir fry. Perfect size, and excellent good flavor.