Yeah the Denver cut seemed a bit Chewier than strip steak, but still very tender- it seemed to have more marbling too- it was tne first time i had seen them offered in ,ocal store, so i tried them- glad i did. They were on sale for $7.99 lb- not sure what regular price is though.
I love flat iron steaks too, but they are a little lean, so some cheese on Them might help just a bit. Th3y have a lot of flavor but are hit or miss as some can be tough while others are really tender.
I’ll have to check out the cap steaks for birthdays and Christmas (we used to have goose for Christmas, but stores don’t carry them much it seems a ymore.)
We love flat iron steaks on the smoker. Do you know how to do caveman cooking? You grill right on the lump charcoal, not briquets. Use hardwood lump. I marinate the flat iron steak for at least a half hour in a vidalia onion vinaigrette, but an Italian vinaigrette might also work. Then we dry the steak, sprinkle Brazilian steakhouse seasoning on generously, and then he grills it right on the hot charcoal. I sauté peppers and onions for a side or topper. Kinda sorta a Hispanic Latino Mexican type dish. Served with yellow rice and black beans. Pretty tasty and we enjoy that cut regularly.
We had a different butcher a few years ago. The pandemic knocked his little store nearly out of business, and he left. He use to offer choice cap steaks for $8/lb. No idea what they would be now, if they are even available. That store is very out of the way for us now. Friends used to live over in that neck of the woods, but once they moved, it became harder to justify the gas to get there. So once he left and they left, we haven’t made the trip back. I would if there was any other thing I could get that was over that way, and alas, there is not.