Denver steak Aka Zabuton steak

Portion cut steak come in 9-11 ounces portions 

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Denver steak is a flavorful and tender cut that comes from the chuck section of the cow, specifically from the shoulder. It’s sometimes referred to as a "Chuck Eye" steak or a "Denver Cut." While it’s not as well-known as cuts like ribeye or filet mignon, it’s a hidden gem because it has great marbling, which results in a rich, beefy flavor.

Despite being from the chuck area (a part of the cow that can be tough), the Denver steak is surprisingly tender, making it a great option for grilling or pan-searing. It’s often compared to a flat iron steak in terms of tenderness.

Key Features of Denver Steak:

• Marbling: This cut has a good amount of intramuscular fat, which enhances its flavor and juiciness.
• Tenderness: It’s tender, but it’s still important to cook it correctly to maintain its best texture.
• Flavor: The Denver steak has a rich, beefy flavor that’s ideal for grilling and high-heat cooking methods.

Best Ways to Cook Denver Steak:

1. Grilling: Denver steak is excellent on the grill. Preheat your grill to medium-high heat, season the steak simply with salt and pepper (or your favorite steak rub), and grill it for about 4–6 minutes per side, depending on thickness and your preferred doneness.

2. Pan-Searing: If you’re cooking indoors, Denver steak works well with pan-searing. Use a heavy skillet, preferably cast iron, and heat it with a little oil. Sear the steak for about 3–5 minutes per side, and finish it with a pat of butter and some fresh herbs like rosemary or thyme for extra flavor.

3. Sous-Vide: For an incredibly tender result, you can cook a Denver steak sous-vide, then sear it quickly in a hot pan to develop a flavorful crust.