Denver steak

Jevi’s notes

Cut from a long, flat muscle on the underside of the chuck, and very tender. It’s one you usually have to ask your butcher for.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~135°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 1 lb
• Pan sear (either) · pull ~135°F (texture/plan) · rest 5 min
  Est. cook: ~10 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.