Probably, there is no such man in the world who would refuse a steak. It is easy to prepare a fried piece of meat from the best beef varieties, but here you can not do without recommendations. There are several types of steaks, depending on which part of the animal the meat was cut from. One of them is a Denver steak.
Denver: what part of the beef steak?
Steaks can be prepared not only from expensive cuts, such as ribeye (from the subscap of the carcass, with a lot of fatty layers), striploin (from the lumbar region) or beef tenderloin. No less delicious is the meat of the scapula (blade), the back of the animal (ping) or neck. These are alternative cuts. Such meat is lower in class, but you can cook it no worse than an elite tenderloin.
Denver is a steak made from a neck cut fillet. In English, the name of this dish sounds like denver steak. In other words, this is a piece of meat pulp isolated from the cervical-scapular part. It has a rich marbling that gives the finished dish a sweetish flavor and softness.
In order for the steak from the cervical-scapular part to become tender, which is inherent in marble meat, it must mature. The minimum period for this is 21 days, the optimal is 30 days.
Steak Denver (Miratorg): cooking features
The No. 1 beef producer in Russia, the Miratorg agro-industrial holding, is engaged in the production of alternative cuts, including from the neck of an animal. It is from this pulp that Denver is preparing - a steak, the photo of which is presented below. A minimum of time and ingredients will give an amazing result that will delight even gourmets.
To prepare this dish you will need: neck cut fillet, salt, ground black pepper.
Before you cut the meat into steaks, you need to pat it dry with a paper towel (dry). In no case should it be washed before cooking. Then cut the steaks across the fibers, 2.5-3 cm thick. You do not need to salt and pepper in advance, otherwise the meat will not turn out so juicy.
Preheat, even heat the pan (regular or grill). To cook Denver, the steak needs to be fried for 3 minutes on each side. Then put the finished piece of meat on a plate and let it “mature” for 5 minutes. And only after that you can season the steak with salt and pepper. Enjoy your meal!
How to Cook Grilled Denver Steak
To cook a steak from the most inactive part of the neck on the grill, you will need almost the same ingredients as for frying in a pan. What do you need to buy in advance if you want to cook a Denver steak? Steaks weighing 300 g each - 4 pcs., Olive oil, salt, pepper.
Step by step cooking:
1) Wrap fresh meat steaks in parchment (for baking) and refrigerate for at least 24 hours.
2) A couple of hours before cooking, they need to be dried with a paper towel, grated with olive oil on both sides and wrapped in a film.
3) When the coals in the barbecue burn well, put the steaks on a greased grill and fry for 2 minutes on each side until medium-high. The temperature of the meat should be exactly 60 degrees. To determine it, it is better to use an electronic thermometer for food (probe).
4) Remove the grill with the prepared meat from the coals and put the steaks on a plate, covering for 3-4 minutes with foil.
Denver Steak (recipe presented above), which turns out to be very juicy. The medium roast (medium) in the middle makes it tender, with a light pink juice inside.
Cooking Tips for Denver Steak
It is not difficult to cook a Denver steak, but it is not always possible to bring the taste of meat to perfection. To achieve this, simple recommendations will help.
- Before cooking, you need to get the steaks out of the refrigerator in advance so that the meat is at room temperature.
- The steak should not be wet. If you pre-dry the meat with a paper towel, a golden crust will quickly form on it, and inside it will remain juicy.
- The pan should be hot. After the crust forms, the fire must be reduced.
- It is better to salt the steak after frying so that the meat retains its juiciness.
- Remove the steak from the fire for 2-3 degrees to the desired temperature (transfer the medium-sized meat to a plate at a temperature of 58 degrees).
- Before serving, the dish should "mature" on a plate for 5 minutes. To do this, it is recommended to cover it with foil.
Following simple rules, you can cook a really tasty steak, no worse than those served in the restaurant.