Beef Denver Steak
Cut from the shoulder, from a hardworking and normally tougher piece called ‘the chuck’. The Denver steak is cut from just under the shoulder blade, and doesn’t get as much use as other muscles. So this tender muscle is suited to a quick sear (2-3 minutes per side), then put on the top shelf of the oven for 5-7 minutes at gas mark 5 / 190˚C for medium-rare, and rest it well.
Cut from the shoulder, from a hardworking and normally tougher piece called ‘the chuck’. The Denver steak is cut from just under the shoulder blade, and doesn’t get as much use as other muscles. So this tender muscle is suited to a quick sear (2-3 minutes per side), then put on the top shelf of the oven for 5-7 minutes at gas mark 5 / 190˚C for medium-rare, and rest it well.
Cut from the shoulder, from a hardworking and normally tougher piece called ‘the chuck’. The Denver steak is cut from just under the shoulder blade, and doesn’t get as much use as other muscles. So this tender muscle is suited to a quick sear (2-3 minutes per side), then put on the top shelf of the oven for 5-7 minutes at gas mark 5 / 190˚C for medium-rare, and rest it well.
