Charcoal Denver Steak
Denver is a shoulder-blade steak. It has an elongated shape and a small thickness. This is an excellent alternative cut: during the life of the animal, this muscle was not actively involved in movement, so the steak is tender. And in terms of flavor saturation, Denver will compete with premium steaks.
Ingredients
Servings 4–6- 4 Denver steaks, 300g each
- olive oil
- medium sea salt
- freshly ground black pepper
Cooking
Step 1
It is best to buy steaks in advance. Wrap them individually in parchment paper and refrigerate for 24-48 hours.
Step 2
Remove steaks from refrigerator 2 hours before grilling. Pat dry with paper towels, rub with olive oil and cover with cling film.
Step 3
Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat the grate, grease. Put the steaks, set the grate on the grill. Fry for 1.5 minutes. at both sides.
Step 4
Put the steaks on a dish, let them rest for 3-4 minutes. and return to the coals. Fry, turning once every 2 minutes, until cooked to medium, that is, 60 ° C (determine with an electronic thermometer). Remove from the coals a couple of degrees before done (58°C) and let the steaks “rest” before serving by placing them on a plate and covering with foil, 3-4 minutes. Salt, pepper and serve.