Cut from the under-blade chuck and trimmed thin, the Denver is one of the most marbled cuts most people have never heard of. Reverse-sear gives a juicy edge-to-edge pink interior with a crackling crust.
Serves 2Prep 15 minCook 35 min
What to ask for
This recipe calls for Denver steak. Can't get it where you are?
Ingredients & method
Ingredients
2 Denver steaks (about 250 g each, 2.5 cm thick)
Coarse sea salt and cracked black pepper
1 tablespoon neutral oil
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For the chimichurri:
1 small bunch flat-leaf parsley, finely chopped
2 tablespoons fresh oregano leaves, chopped
4 garlic cloves, finely minced
1 small red chilli, finely diced
60 ml red-wine vinegar
120 ml extra-virgin olive oil
1/2 teaspoon coarse salt
Method
1Make the chimichurri at least 30 minutes ahead: combine all ingredients in a bowl, stir, and let sit at room temperature for the flavours to marry.
2Preheat the oven to 110 °C (225 °F). Set the steaks on a wire rack over a baking sheet. Season generously with salt and pepper.
3Roast in the low oven until the internal temperature reads 48 °C (118 °F) — about 25 to 30 minutes for 2.5 cm steaks. Probe to be sure.
4Heat a heavy skillet over the highest heat with the oil until smoking.
5Sear the steaks 60 seconds per side, plus a quick edge sear, for the dark crust.
6Rest only 2 to 3 minutes — reverse-seared steaks need less rest because they're already at temperature.
7Slice across the grain into 1 cm strips. Spoon over the chimichurri.
Cook this well
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Chef's tip The reverse sear works because the meat is already at temp before searing — the crust forms before the interior overcooks. Skip the low oven and you'll grey the inside chasing a crust.
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