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The Denver steak is found on the chuck. It is well-marbled with little to no connective tissue or fat cap to negotiate. This boneless cut of beef has been described as a bit of cross between a NY strip and a Ribeye.
How to cook: The best way to prepare a Denver steak is to do it quickly on a hot grill. Like many muscular cuts, the Denver steak should be cut against the grain. By doing so, you will enjoy maximum tenderness and taste.