No, not steaks in Denver. But the steak called a Denver steak. We bought a couple in the supermarket today. Never seen them before. Never even heard of them before. It was sat next to the bavette and flat iron steaks so we guessed they were something similar
Google tells me it’s a very new cut even in the States and there’s bugger all info on my usual British sites. Websites suggest marinating them for several hours or even overnight and then cooking them in the pan as you might any other steak (I am useless at cooking steak so it’s always a job for herslef who prefers a ridged frying pan) Do you have any other advice to offer please? Are these going to be more flavoursome as our usual rump or sirloin steaks, if cooked like that? Or is there something more, erm, interesting, that I should be doing with them?