Denver Steak - $14/lb

I’m a bit weary of sharing this one with you since it’s one of my sleeper hits. It has the nice marbling and intense flavor you expect from the chuck, but it’s decently tender unlike other parts of the chuck. I guess some butcher “discovered” this cut (although I’m pretty sure it’s always been hanging out there) and realized that they could charge more selling it as a steak than grinding it into a burger. This steak can be tough if overcooked, so I recommend not going over medium doneness. I like to slice this steak before serving, which also helps ensure that people slice it across the grain on their plates!

• Cooking Methods: Grill, Skillet, Stir-Fry, Broil