The best cuts of steak to grill
In the 2000s, researchers at Colorado State University’s Center for Meat Safety & Quality were looking for a way to improve low-value steaks, when meat scientist Dale Woerner identified a cut of shoulder that was ignored before (via Westword).
The cow shoulder area, also known as the chuck area, is known for its tasty cuts. However, these cuts then tend to have a lot of connective tissue which is usually broken down with slow, slow cooking. However, the meat surrounding a bone in the shoulder has much less connective tissue, making it an ideal steak.
Because there is a significant amount of connective tissue in a Denver steak, a grab-and-forget approach isn’t the best strategy. On the contrary, this cut benefits immensely from inverted or sous vide cooking (via Furious Grills). These methods involve first cooking the steak slowly to break down some of the connective tissue, then finishing with a sear. To reverse cook on your grill, start by cooking the steak over indirect heat until it reaches about 100 F. If you opt for a sous vide method, cook the steak for 2 hours at 130 F, then finish by a quick grab on each side. As with other lesser cuts of steak, it is important to cut a Denver steak against the grain after a long rest.