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Edge of eye and Denver steaks are two lesser known steak cuts that are a great value and originate from the chuck portion of the animal. The edge of eye is an extremely tender steak named for the area between the chuck and the ribs, called the eye. It's a house favorite because it has all the flavor of a rib steak at a fraction of the cost. Marinate or simply dust with kosher salt and fresh ground pepper. This steak can be broiled, sautéed, or thrown on the grill. Denver steaks are a little less tender and beefy than edge of eye steaks, but have great marbling and presentation. They do best with a quick marinade before hitting the pan or the grill.