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Charcoal Denver Steak

Author
Cookinero 7 Jan 2023
19970
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.

How to cook Charcoal Denver Steak

Step 1

Charcoal Denver Steak

It is best to buy steaks in advance. Wrap them individually in parchment paper and refrigerate for 24-48 hours.

Step 2

Charcoal Denver Steak

Remove steaks from refrigerator 2 hours before grilling. Pat dry with paper towels, rub with olive oil and cover with cling film.

Step 3

Charcoal Denver Steak

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

Charcoal Denver Steak

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.

Charcoal Denver Steak - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with other tender cuts like ribeye, New York strip, or flat iron steak. Adjust cooking time based on the thickness of the cut.
The coals are ready when they are covered with a light gray ash and emit a consistent, high heat. You should be able to hold your hand about 5 inches above the grill for only a few seconds.
Use the finger test. Gently press the center of the steak. Rare feels very soft (like your cheek), medium-rare feels slightly soft (like your chin), and medium feels firm (like your forehead).
Yes, you can use a gas grill. Preheat it to high heat. Aim for a similar temperature to what you'd achieve with charcoal. The smoky flavor will be less pronounced, but the cooking process remains the same.
Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying it out.
Roasted vegetables (asparagus, Brussels sprouts, potatoes), a fresh salad, mashed potatoes, or grilled corn on the cob are all excellent choices.
Yes, you can freeze the steaks. Wrap them tightly in freezer-safe wrap or place them in freezer bags after the initial refrigeration, removing as much air as possible. They can be frozen for up to 2-3 months.
Yes, marinating can add flavor and tenderize the steak. Marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours, before grilling. Pat dry before grilling.

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