How to Grill a Tender and Flavorful Denver Steak
Denver steak, cut from the chuck primal of the cow, is prized for its rich flavor and marbling. Grilling this relatively inexpensive cut properly unlocks its tenderness and makes it a delicious, satisfying meal. This guide covers everything you need to know to grill a Denver steak to perfection.
What is Denver Steak?
Denver steak comes from the serratus ventralis muscle, located under the shoulder blade of the cow. Because this muscle doesn’t get much exercise, the meat is quite tender. Beef steak, including Denver steak, is known for its marbling and flavor that is often compared to ribeye, but it’s much more affordable. It’s best cooked to medium-rare or medium to avoid toughness.
Preparing Your Denver Steak for the Grill
Proper preparation is crucial for a great grilled Denver steak.
Thawing and Trimming
If frozen, thaw the steak in the refrigerator for 24 hours. Once thawed, pat the steak dry with paper towels. This helps achieve a good sear. Trim away any excess silverskin, but leave most of the fat – it will render during cooking and add flavor.
Seasoning
Simple is often best. A generous coating of kosher salt and freshly ground black pepper is all you really need. You can also add garlic powder, onion powder, or paprika for added flavor. Apply the seasoning at least 30 minutes before grilling, or even better, an hour or two ahead of time. This allows the salt to penetrate the meat and help tenderize it.
Grilling Your Denver Steak
Grilling over high heat is the key to a great crust.
Heat Up Your Grill
Prepare your grill for high-heat grilling, around 450-500°F. If using a charcoal grill, arrange the coals for direct heat. If using a gas grill, preheat all burners on high.
Searing and Cooking
Place the Denver steak on the hot grill grates. Sear for 2-3 minutes per side, until a dark brown crust forms. After searing, reduce the heat slightly if needed to prevent burning. Continue cooking to your desired level of doneness. Use a meat thermometer to ensure accuracy.
Checking for Doneness
The internal temperature for medium-rare is 130-135°F, and for medium, it’s 135-140°F. Remember that the steak will continue to cook slightly after you remove it from the grill (carryover cooking).
Resting
Resting the steak is essential. Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent it loosely with foil during resting to keep it warm.
Slicing and Serving
Always slice the Denver steak against the grain. This shortens the muscle fibers and makes it easier to chew. Serve immediately. Denver steak is excellent on its own, or with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.
Frequently Asked Questions
What is the best temperature to cook a Denver steak?
Medium-rare (130-135°F) to medium (135-140°F) is ideal for Denver steak.
How do you make Denver steak tender?
Marinating, proper seasoning, and slicing against the grain all contribute to tenderness.
Can you marinate a Denver steak?
Yes, marinating can enhance the flavor and tenderness of Denver steak. Use a marinade with acidic ingredients like vinegar or citrus juice.
What is Denver steak good for?
Denver steak is versatile and great for grilling, pan-searing, or even stir-frying. It can also be used in tacos, salads, or sandwiches.
Is Denver steak expensive?
Compared to other cuts like ribeye or tenderloin, Denver steak is relatively affordable.
Summary
Grilling a Denver steak is a simple way to enjoy a flavorful and tender cut of beef. By following these steps – proper thawing, seasoning, high-heat searing, and allowing it to rest – you’ll be able to cook a delicious Denver steak that rivals more expensive cuts. Remember to slice against the grain for the most tender eating experience. Enjoy!
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