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Started By
Message
Tried a Denver Steak for the First Time
Posted on 1/24/20 at 8:26 pm
Posted on 1/24/20 at 8:26 pm
I was in East Nashville for work today and stopped by Porter Road Butcher to get some of their over-priced but delicious spicy pickles. While I was there, I asked for them to sell me something I hadn't ever tried before. The girl recommended Denver Steak. Okay, let's give it a shot. The steaks were $7.50/ea at about 12 oz per steak. If my middle school math is correct, that's $10/lb for a locally raised steak. Not too bad.
My research tonight tells me Denver Steak is a relatively newer cut meant to make take a normally ground part of the cow to a higher price point for suckers like me. Well, call me a sucker, because it was delicious.
I sous vided it at 132 for two hours, then seared on all sides in hot cast iron. The taste was awesome. The tenderness was a little less than the raw meat appearance lead me to believe, but nothing you couldn't solve with a little longer sous vide time. All in all, I think I'd get it again. Price point was good, flavor was amazing, and texture was decent but improvable.
Packaged:
After sous vide:
Sear:
Resting:
Interior:
Obligatory fork shot:
My research tonight tells me Denver Steak is a relatively newer cut meant to make take a normally ground part of the cow to a higher price point for suckers like me. Well, call me a sucker, because it was delicious.
I sous vided it at 132 for two hours, then seared on all sides in hot cast iron. The taste was awesome. The tenderness was a little less than the raw meat appearance lead me to believe, but nothing you couldn't solve with a little longer sous vide time. All in all, I think I'd get it again. Price point was good, flavor was amazing, and texture was decent but improvable.
Packaged:
After sous vide:
Sear:
Resting:
Interior:
Obligatory fork shot:
Posted on 1/24/20 at 8:34 pm to BottomlandBrew
Nicely done on the crust
Posted on 1/24/20 at 8:41 pm to Salmon
Friend,
I never understood the rationale behind a granite counter top with tile backsplash. If I'm going granite for part of the kitchen, I'm going granite for the entire kitchen.
The steak looks edible, resembling a sirloin. If you invited me for a bite, I would devour it.
Gratefully,
TulaneLSU
I never understood the rationale behind a granite counter top with tile backsplash. If I'm going granite for part of the kitchen, I'm going granite for the entire kitchen.
The steak looks edible, resembling a sirloin. If you invited me for a bite, I would devour it.
Gratefully,
TulaneLSU
Posted on 1/24/20 at 8:55 pm to TulaneLSU
Acquaintance,
I bought the house with that shite already installed. I dgaf about the counter top or backsplash. It's probably not even real granite. Same reason I have a shitty glass-top stove. It sucks, but I have more important issues to devote time and money to.
Thanks for the kind word on the steak. Yes, a way more flavorful and slightly more tender sirloin would be a close description. I'd be more than happy to share some with you, but only if you let me know how it finally worked out between you and that minx, Ms. Myrna Minkoff.
Dubiously,
Bottomlandbrew
The sear set the smoke detector off and woke up our nine month old. Worth it.
I bought the house with that shite already installed. I dgaf about the counter top or backsplash. It's probably not even real granite. Same reason I have a shitty glass-top stove. It sucks, but I have more important issues to devote time and money to.
Thanks for the kind word on the steak. Yes, a way more flavorful and slightly more tender sirloin would be a close description. I'd be more than happy to share some with you, but only if you let me know how it finally worked out between you and that minx, Ms. Myrna Minkoff.
Dubiously,
Bottomlandbrew
quote:
Nicely done on the crust
The sear set the smoke detector off and woke up our nine month old. Worth it.
This post was edited on 1/24/20 at 9:06 pm
Posted on 1/24/20 at 9:07 pm to Salmon
quote:
Nicely done on the crust
Looks great.
Posted on 1/24/20 at 9:09 pm to BottomlandBrew
quote:
The sear set the smoke detector off and woke up our nine month old. Worth it.
Posted on 1/24/20 at 9:15 pm to BottomlandBrew
Looks great.
For more tenderness, sous vide longer.
For more tenderness, sous vide longer.
Posted on 1/24/20 at 10:05 pm to TulaneLSU
quote:
I never understood the rationale behind a granite counter top with tile backsplash. If I'm going granite for part of the kitchen, I'm going granite for the entire kitchen.
in the history of asinine posts on this board, this is undoubtedly top tier
well done
Posted on 1/24/20 at 11:05 pm to BottomlandBrew
Looks great but I've never seen vacuum sealed steak at a butcher shop.
Posted on 1/24/20 at 11:28 pm to BottomlandBrew
quote:This is exactly why I have a portable butane burner so that I can sear outside. It comes in handy too when the power goes out after a hurricane.
The sear set the smoke detector off and woke up our nine month old. Worth it.
Posted on 1/24/20 at 11:43 pm to BottomlandBrew
Remember that the great Vanderbilt legend Jay Cutler is opening a butcher shop in Nashvegas
Posted on 1/25/20 at 1:32 am to TulaneLSU
quote:
Friend,
I never understood the rationale behind a granite counter top with tile backsplash. If I'm going granite for part of the kitchen, I'm going granite for the entire kitchen.
Posted on 1/25/20 at 8:47 am to Degas
quote:
This is exactly why I have a portable butane burner so that I can sear outside. It comes in handy too when the power goes out after a hurricane.
I put in a pseudo-commercial grade hood for this reason.
Actually works very well
Posted on 1/25/20 at 8:51 am to Degas
I typically use my propane burner outside with the cast iron, but it was cold and wet last night and I was feeling extra lazy.
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