Denver Steak

Denver Steak

Also called the “zabuton” in Wagyu beef, the Denver cut has been likened by the Japanese to a plush sitting cushion. It is surprisingly tender and extraordinarily marbled, coming from the same muscle as the Ribeye. Stick with the Japanese theme and serve it with dipping sauce and wasabi – the spice will make it sing!

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.