This dry aged, hand-cut steak is a hidden gem that you won't find at the grocery store. Denver Steaks are amazing seared, sous vide, smoked, braised, or grilled. All of our beef are pasture-raised with no antibiotics and no added hormones. We dry age our beef whole to give each and every cut a rich, steakhouse flavor.
That said, im following their recipe of sous vide at 125 for 4 hours and then sear off.
Dry brined them overnight and currently in the sous vide for a late lunch for the wife and I.
Just cooked some sous vide the other night. Good stuff. Believe it or not they have them regularly at the local Food Lion. 5.99 or 6.99/lb. Someone here in The Pit eats them pretty regularly but I can't remember who.
First off, definitely got the fantastic beef flavoryou would expect coming from the chuck primal. Porter road also dry age all their meets for 14 days so that possibly played into the flavor profile a little as well. Very deep, earthy beef flavor. I only dry brined and then peppered.
Texture wise it is pretty tender, similar to filet but with a little more bite or tug to it i would say. Miles more flavor than filet.
I have two more in the freezer which i will prob do hot and fast at some point on the grill just for comparrisons sake.
If i were to sous vide them again i might take the temp up a few degrees. After the sear they were still a little too rare for the wifes taste.
Overall id say they were great but im not sure its something i would go out of my way to keep stocked in the freezer, definitely glad i tried them though.
They are different cuts but from the same area i believe. If you read the second link i have posted above it details how denver, teres major, and one other cut were essentially "discovered" and introduced to the market not too long ago.
Back in the day we would basically sell those cuts as a rolled chuck roast, or cubed into stew beef. Not too many customers asked for denver, flat iron,or teres major steaks..I remember grinding them for ground chuck as well when we ran low on plate and neck chuck..But then again we sold prime porterhouse back then on special for 1.99 a lb..times sure have changed!
Man as always ya learn a lot from this site. We have been eating cow's for century's and this cut was just found 10 years ago. Nice looking steak with plenty of marble. Good job. I have to have some now. And I'm guessing it was just ground into hamburger before. Thanks for the info and wright up bro.
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