Denver Steak
1 serving
20 minutes
Denver steak is a true gastronomic gem of American cuisine. This relatively rare cut of beef, taken from the shoulder part, is distinguished by its exceptional tenderness and rich meat flavor. Its history is linked to the search for the perfect balance between accessibility and premium quality. Cooked in a hot skillet with thyme, coarse salt, and a pepper blend, it reveals its aroma beautifully. After a short rest in foil with melted butter, the steak becomes even more tender, allowing the spices to penetrate its structure. Served with pink Himalayan salt to accentuate subtle flavor nuances, it is ideal as a main dish for true meat lovers, especially accompanied by a glass of rich red wine.
1
Place the steak on a plate and let it breathe for 5-10 minutes.
2
Brush the steak with olive oil.
- Olive oil: 1 tablespoon
3
Heat the pan with a pinch of coarse salt.
- Coarse sea salt: to taste
4
Serve the steak.
- Denver steak: 400 g
5
Place thyme on top and sauté for 2-3 minutes.
- Thyme: 4 sprigs
6
Flip the steak, place it on thyme sprigs, and sear for another 2 minutes.
- Thyme: 4 sprigs
7
Sear the rib steak for about 2-3 minutes.
8
Flip to the other side and fry for another 2-3 minutes.
9
Place the steak on foil.
10
Add the pepper mix.
- Ground pepper mix: to taste
11
Put out the butter.
- Butter: 10 g
12
Wrap in foil and leave for 10 minutes.
13
Place on a plate, add coarse pink salt to taste, and serve.
- Pink Himalayan Salt: to taste