Denver steak - grill or smoke them?

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wahoowad

Meat Mopper
Original poster
Aug 2, 2014
177
28
Virginia
I bought a pack of Denver Steaks that look pretty well marbled. Any suggestions to cook? Seeing mixed advice online, some say a great cut to grill and others suggesting they can be tough.

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I'd marinate in teriyaki then sear over the hottest grill you've got. Once the meat freely releases from the grate flip the steak and do it to the other side.

Chris
 
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I get those on clearance at food lion all the time. They aren't the greatest cut in the world but not bad either. I grill over high heat to medium rare.

If you ever see the chuck eye's there grab em up. Almost exactly like a ribeye but half the cost.
 
I get those on clearance at food lion all the time. They aren't the greatest cut in the world but not bad either. I grill over high heat to medium rare.

If you ever see the chuck eye's there grab em up. Almost exactly like a ribeye but half the cost.
Not to derail but Dad loves Chuck eye steaks and they are plentiful around here. I've not seen the Denver variety but I will be looking at food lion from now on.
 
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I get those on clearance at food lion all the time. They aren't the greatest cut in the world but not bad either. I grill over high heat to medium rare.

If you ever see the chuck eye's there grab em up. Almost exactly like a ribeye but half the cost.
Yes sir same here. Just get those grates screaming hot and flip them repeatedly until you get the desired level of doneness. It's a great cut of beef and a great price!

Keith
 
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Not trying to derail this guys thread either but aside from fish food lion is usually a pretty good place to grab meat. Denver and Chuck steaks. Beef short ribs. I always seem to be able to find stuff on managers special. Chicken especially. Butts for $.99 a lb every two or three weeks.
 
I'm personally in the reverse sear group but regardless, you're still dealing with chuck. I probably wouldn't go above a finish of med-rare. Smoke 'em to 115-118º pull and let rest 10 mins, then on to a hot searing grill 1-2 min per side depending in thickness.
 
Grilled one for lunch direct over coals. It was a tad chewy regardless of the direction I cut it. Wasn't as tender as I expected given the marbling.
 
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Grilled one for lunch direct over coals. It was a tad chewy regardless of the direction I cut it. Wasn't as tender as I expected given the marbling.
Assuming it wasn't past med-rare, sounds like you got a hold of an inside skirt.
 
Grilled one for lunch direct over coals. It was a tad chewy regardless of the direction I cut it. Wasn't as tender as I expected given the marbling.
I would have been fooled by that marbling too!!
I figured the'd be plenty tender.
No Finished Pics?

Bear
 
Grilled one for lunch direct over coals. It was a tad chewy regardless of the direction I cut it. Wasn't as tender as I expected given the marbling.
The first one I did my wife loved, I used the process described above. I also did very thin slices. I’ve done a few since we weren’t as happy with using slightly different ways, but the one common theme is they do well in thin slices seared in a pan as leftovers!

schlotz schlotz has me wondering if you can do them like burnt ends?
 
Only food lion I know of is in the east end in LaFollette , we go once in awhile but didn't notice this cut, think they use to be referred to as patio steaks, unless you done something to them they were a lot tuff lol
 
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