Separated the Denver steak from a chuck roast yesterday. Overnight dry-brined and then smoked to an internal temp of 115F, then seared over charcoal for 6 minutes. Internal temp peaked at 143.8F and while I was shooting for around 140F, it still came really good. Probably could have seared for one minute less. Tomorrow, I am going to do the same thing to the chuck eye.
by TopDogBBQ
16 Comments
I hope you brought protection because this steak absolutely fucks.
Holy…
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I’ve never had Denver steak before, what is is comparable to? Like a New York strip but with more chew?
Ngl, that crust looks slightly on the burnt side. Did it have a charred taste?
Inside and presentation are stellar.
I’m just gonna put it out there that reverse sear is an insurance for folks who can’t handle a cast iron.
Taking nothing away from the the Denver, I would devour the whole thing
The grates below the charcoal in picture #6 are not 90degrees to the grates above. Minus 5 fake internet points.
This is the one
This looks absolutely delicious!!!
What’s that charcoal searing setup? Looks awesome!
Burnt
Cool steak but wow that photography is gorgeous, really pretty overall
the photography makes this steak feel like it has its own feature movie… and it deserves it for how much its making my mouth water, FANTASTIC job
Looks amazing!!
What’s a Denver steak?
Brotherrrr