"Denver" (steak): description, cooking recommendations, recipes

Probably, there is no such man in the world who would refuse a steak. A fried piece of meat from the best types of beef is easy to prepare, but here you can not do without recommendations. There are several types of steaks, depending on which part of the animal was cut from the meat. One of them is a steak "Denver".

"Denver": a steak from which part of the beef?

Steaks can be cooked not only from expensive cuts, such as riba (from the undercut portion of the carcass, with a large number of fatty interlayers), striploin (from the lumbar region) or beef tenderloin. No less tasty is the meat of the blade (blade), the back of the animal (pic) or neck. These are alternative cuts. Such meat is lower in class, but it can be cooked as well as elite cuttings.

"Denver" - a steak cooked from a fillet of a cervical cut. In English, the name of this dish sounds like a denver steak. In other words, it is a piece of meat pulp, isolated from the neck-scapular part. Has a rich marbling, which gives the prepared dish a sweetish taste and softness.

For a steak from the neck-scapular part to become tender, which is inherent in marble meat, it should ripen. The minimum period for this is 21 days, the optimal period is 30 days.

Steak "Denver" ("Miratorg"): cooking features

The beef producer No. 1 in Russia, the agro-industrial holding Miratorg is engaged in the production of alternative cuts, including those from the animal's neck. It is from such a flesh that Denver is preparing - a steak, the photo of which is presented below. A minimum of time and ingredients will give an amazing result, which will please even gourmets.

To prepare this dish you will need: fillet of the neck cut, salt, ground black pepper.

Before cutting meat into steaks, it must be soaked with a paper towel (dry). In no case it can not be washed before cooking. Then cut the steaks across the fibers, 2.5-3 cm thick. Salt and pepper is not needed in advance, otherwise the meat will not turn out so juicy.

Preheat, even heat a frying pan (ordinary or grilled). To cook "Denver", the steak should be fried for 3 minutes on each side. Then the finished piece of meat put on a plate and let "ripen" for 5 minutes. And only after that you can season the steak with salt and pepper. Bon Appetit!

How to cook a steak "Denver" on the grill

To prepare a steak from the most non-working part of the neck on the grill, you will need practically the same ingredients as for frying in a pan. What do you need to buy in advance if you want to cook a Denver steak? Steaks weighing 300 g each - 4 pcs., Olive oil, salt, pepper.

Step by step cooking:

1) Steaks of fresh meat wrapped in parchment (for baking) and sent to the refrigerator for at least 24 hours.

2) For a couple of hours before cooking, they should be dried with a paper towel, rubed with olive oil on both sides and wrapped in a film.

3) When the coals in the brazier burn well, put the steaks on a greased grate and fry for 2 minutes on each side until medium roast. The temperature of the meat should be exactly 60 degrees. To determine it, it is better to use an electronic food thermometer (probe).

4) Grate with the meat ready to remove from the coals and put the steaks on the plate, covering for 3-4 minutes with foil.

"Denver" - steak (recipe Presented above), which turns out to be very juicy. Medium roast (medium) in the middle makes it tender, with light pink juice inside.

Recommendations for cooking a steak "Denver"

Steak "Denver" is easy to prepare, but it is not always possible to bring the taste of meat to perfection. To achieve this, simple recommendations will help.

1. Steaks before cooking should be obtained in advance from the refrigerator, so that the meat was at room temperature.
2. The steak should not be wet. If the meat is previously dried with a paper towel, it will quickly form a ruddy crust, and inside it will remain juicy.
3. The frying pan must be hot. After the crust is formed, the fire must be reduced.
4. Steak is better to salt after the frying, so that the meat retains its juiciness.
5. Take off the steak from the fire for 2-3 degrees to the desired temperature (transfer medium meat to a plate at a temperature of 58 degrees).
6. Before serving, the dish should "ripen" on a plate for 5 minutes. To do this, it is recommended to cover with foil.

Adhering to simple rules, you can cook really delicious steak, not worse than those that are served in the restaurant.