Recent guests at the Salmon Farm Inn (and airport) have been treated to steak dinners. They are incredibly easy to put on the table and are always received with rave reviews.
There are two secrets – good accompaniments and a tender, flavorful steak that is not too big. That last bit is easy with the relatively new Denver Steak.
I’m always asked, “what is a Denver Steak”. I can only answer thanks to Google. The steak comes from the same muscle as the chuck. Traditionally, the upper portion of the muscle was not big enough to deliver an “American Steak” aka a honking big slab of meat. However, it is a prime cut in a diminutive form. Here is a video showing how the Denver Steak is cut. Besides this being a very tasty cut, it is also ideally proportioned with each steak being between 4-6 ounces. That is just the right amount of meat for a good meal with side dishes such as grazed asparagus, baby potatoes, or pan seared tomatoes.
My preference for preparation and cooking is to bring the meat to room temperature and then kosher salt both sides. Let the meat rest for about 20 minutes. Rinse off the salt and pat dry. You can cook on the grill but I use a cast iron grilling pan on a gas stove. I heat the pan to 450-500 degrees. I ace the steaks in for 2 or 2-1/2 minutes on one side then turn and 2 minutes on the other. Let the steaks rest 3-5 minutes before serving.
The described process yields medium rare to medium. If your guests was a more rare steak, keep them cool rather than bringing them to room temperature.
Guess what’s for dinner