Very rarely (if ever) would you consider cooking a steak low and slow, but there is always an exception to the rule. The Denver cut is one of the muscles that forms the chuck, which makes up part of the shoulder of the cow. Like the shoulder in pork or lamb, slower cooking is best. In this case we’re still aiming for medium, but we’re taking our time getting there.
Preparation Time: none
Cooking Time: 60 min
5 wood chunks
1.5kg Denver Steak
1 Iceberg Lettuce
150g Blue Cheese
200ml Double Cream
1tsp Worcestershire Sauce
2tbsp The Smokey One Rub
Prepare your charcoal.
Once you have a good bed of coals add your chunks and wait for the smoke to thin out a little.
We like to keep it simple when it comes to cooking this cut of beef. A light coating of ‘The Smoky One’ rub is all it needs before nestling it on a grill over a low heat, somewhere around the 110°C mark for 45mins, with a final blast of high heat to colour.
Resting it once cooked is key, let the centre reach 46°C and then take it off the heat and rest to one side for at least 20 minutes. Yes, that seems like a good while, but trust us, it’s worth it.
You’ll want to get stuck straight in but remove that temptation by keeping yourself busy putting together a salad to serve alongside. We like chunks of iceberg drizzled in blue cheese sauce and a scattering of chive flowers for a delicate touch.
To make the blue cheese sauce, mix the cream with the crumbled blue cheese. Add the Worcestershire sauce, stir, and taste. Add more if required to suit your tastes.