Denver Steaks with Grilled Corn
2 servings
30 minutes
Denver steak with grilled corn is a vibrant combination of juicy meat and sweet, slightly charred corn infused with smoky grill aroma. The Denver steak, known for its rich beef flavor and tender texture, is seared to perfection while retaining its juiciness inside. The corn cooked in its own husks gains special tenderness and rich flavor enhanced by spicy creamy butter with hints of green pepper. This recipe embodies the American barbecue culinary tradition where simple ingredients transform into an exquisite gastronomic masterpiece. The dish is perfect for a summer outdoor dinner, balancing flavor, texture, and aroma. It is served with a creamy sauce featuring pickled peppers and cognac that adds a piquant depth.
1
Tear off a few of the first leaves of the corn ear, bend the remaining leaves without tearing them off, and tie them together at the base of the ear using one of the torn leaves.
- Baby corn: 2 pieces
2
Place the corn on the grill rack over heated coals and grill on all sides for about 10 minutes.
- Baby corn: 2 pieces
3
Melt the butter in a saucepan.
- Butter: 80 g
4
Cut the pepper into large rings and add to the oil. Sauté for 3 minutes.
- Green chili pepper: 1 piece
5
Transfer the cooked corn to a plate, brush with spicy butter, and salt.
- Butter: 80 g
- Salt: to taste
6
Pat the steaks dry with a paper towel and place them on a well-heated grill.
- Denver steak: 2 pieces
7
Fry for about 2 minutes on each side, flipping them only once. To check the steak's doneness, it's best to have a meat thermometer. The temperature for medium rare steak is 55–60 degrees.
- Denver steak: 2 pieces
8
Remove the cooked steaks from the grill and let them rest for a few minutes.
9
Prepare the sauce: heat pickled green pepper in a saucepan, add cognac and ignite to evaporate all the alcohol.
- Green peppercorns: 2 tablespoons
- Cognac (brandy): 30 ml
10
Pour in the cream, add salt, heat and keep on the fire for another 7-8 minutes until the sauce thickens.
- Cream: 200 ml
- Salt: to taste
11
Pour the sauce over the steaks and serve with corn.
- Green peppercorns: 2 tablespoons
