GrillAmerican
Denver steak, hot grate
Chuck underblade. Fifth-most tender on the carcass, still a butcher’s cut. Grill it like a strip, slice it thin.
Made it?
25 min · 15 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- Denver steaks, about 1 inch2 (1 1/2 lb)
- kosher salt1½ tsp
- black pepper1 tsp
- oil1 tbsp
Method
- 1
Salt 30 minutes ahead. Pat dry.
- 2
Hottest grate you own. 3–4 minutes a side to 128–130°F. Do not reverse-sear a thin Denver — it overcooks.
- 3
Rest 8 minutes. Slice thin across the grain.
If you don’t have it
- Denver → Flat iron or a thin NY strip. Same hot grate, same thin slice.
- Salt only → A short soy-garlic marinade. Optional. It does not need it.
Same cook, different day
Cast iron
No grill. Smoking-hot pan, 3 minutes a side, rest, slice.
Tacos
Leftovers. Slice thinner, lime, onion. Do not re-cook.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr