Denver steak - grill or smoke them?

[wahoowad]

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.

 

[Ringer]

I'd say reverse seared like a tri tip or straight up grill would be great!

 

[Hijack73]

I snagged a pack of those exact same steaks on clearance at Food Lion about 4 months ago. Sear 'em up and serve them as pink as you can stand them.

 

[bauchjw]

I had really good luck cold smoking for a few hours then smoking to IT of 115. Finally finished with a sear in a screaming hot cast iron pan prepped with butter. I think they’d be be good seared on the kettle too.

 

[gmc2003]

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

 

[bigfurmn]

Damn everyone had better ideas than me. I was thinking medium rare on anything but dang those look good.

 

[Sven Svensson]

If I were cooking for myself, a super hot grill and one minute per side would be amazing. I love it when it still moos when I bite it.

 

[SmokinVOLfan]

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.

 

[Ringer]

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.

 

[912smoker]

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

 

[SmokinVOLfan]

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.

 

[schlotz]

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.

 

[wahoowad]

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.

 

[JLeonard]

I love it when it still moos when I bite it.

Moo Heck! Still kicking is the way to go!
Jim

 

[schlotz]

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.

 

[SmokinVOLfan]

I have jaccarded them a couple times and sprinkled on a little unseasoned meat tenderizer then rest in the fridge for a couple hours. Works well.

 

[Bearcarver]

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

 

[bauchjw]

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 has me wondering if you can do them like burnt ends?

 

[mike243]

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

 

[SmokinVOLfan]

Only food lion I know of is in the east end in LaFollette

There are two in Maryville and one in Loudon I think