….for the best cut for a tasty steak to drool over at a lunchtime. Well, I am going to put a marker down for the Denver steak. I bought 4 of these marbled beauties for lunch yesterday – worth seeking out if you have not had one before. They need no tenderising – just a little salt and pepper, then a little oil in a hot hot pan – 1 minute on one side then flip and 2 minutes on the other side, and flip once more for the final 4th minute for a wonderful medium rare finish as in the above photo of mine. Best to let it rest for about 2 or 3 minutes if you can resist – it lets the steak relax.
I served it in a warm pita with finely sliced fried onions and a little salad on the side – oh, and a fine slither of Dijon mustard. I like it with pita as too many folk serve steak sandwiches in bread so thick you can’t taste the steak. Anyway, it still constituted a light lunch – and it just melted in the mouth.
I look forward to hearing your favourite cuts for a steak sarnie!
Sounds and looks incredible Keith! Cooking it any further would be a crime! LOVE rare beef. Have you tried aging your meat using Heston Blumenthal’s method? It really works wonderfully. I always bring my beef to room temperature before searing for perfectly tender meat.
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Not tried that method – will look it up. Yes – should have mentioned – I always leave the meat to get to room temp. Good point!
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Looks delicious! We don’t have Denver steak in Oz, do you know what part of the animal it comes from?
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It comes from the shoulder – from what the Americans call the chuck. There are several new cuts apparently from this area. I only came across them recently. The others are the ranch steak, the shoulder petite tender and the merlot cut and the tougher braison. Advice seems to be to grill the Denver but the pan fry method I do here is my preference. Happy New Year to you and yours!
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Thanks for the info Keith!
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I want one. Love those onions.
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Thanks! What is your favourite cut for a steak sandwich??
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I usually just make a steak sandwich with whatever is left over from the steak I’ve eaten. Porterhouse in the U.S. Charolais rib steak in France.
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This is definitely worth drooling for!
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It sure was!
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I love skirt steak for a quick lunch. I’m not sure how they call it in the UK.
You can see the cut in the link below. Hope you’ll find it interesting. 🙂
http://ronitpenso.wordpress.com/2013/08/24/skirt-steak-with-green-tahini-and-spicy-eggplant-salad/
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Wow, yes, that’s one I love too – great taste you have! We call it skirt too – or hanger steak – like the French onglet….deee….lishus!
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