Denver Charcoal Steak

Denver is a neck-and-shoulder steak. It has an elongated shape and small thickness. This is an excellent alternative cut: during the life of the animal, this muscle was not actively involved in movement, so the steak turns out to be soft. And in terms of flavor, Denver will compete with premium steaks.

Ingredients

• 4 denver steaks, 300 g each
• olive oil
• medium sea salt
• freshly ground black pepper

Directions

1. It is best to buy the steaks in advance. Wrap them individually in parchment and refrigerate for 24-48 hours.
2. Remove steaks from refrigerator 2 hours before grilling. Pat dry with paper towels, rub with olive oil and cover with plastic wrap.
3. Light the coals in the grill - they should burn through well and be covered with gray ash. Heat the wire rack, grease. Place the steaks, place the grill on the grill. Fry for 1.5 minutes. at both sides.
4. Place the steaks on a platter and let them rest for 3-4 minutes. and return to the coals. Fry, turning every 2 minutes, until medium is cooked, that is, 60 ° C (determine with an electronic thermometer). Remove from the charcoal a couple of degrees until cooked (58 ° C) and let the steaks “rest” before serving, placing them on a plate and covering with foil, 3-4 minutes. Season with salt and pepper and serve.