Denver Strip Steak Recipe by Chef Yossel
With meat this amazing, you don't need to do much! Chef Yossel's simple sear and slice Denver Strip Steak will impress any crowd. The beautifully marbled, tender, juicy steak pairs great with some charred scallions.
Ingredients
- 1 package Prairie Street Co. Denver Strip Steak
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Preparation
Preheat a cast iron grill pan on high for several minutes so it gets very, very hot. Meanwhile, season your Denver Strip Steaks with kosher salt, ground black pepper, and then a drizzle of extra virgin olive oil.
Cook
Once your grill pan is very hot, sear both sides of your Denver Strip Steaks. After about 2 minutes on each side, you'll have hard sear lines. Place the steaks back onto your wracked sheet tray and then place in a 400°F oven for approximately 4 minutes.
Use your meat thermometer to check for an internal temperature of 120°F. When your steaks are ready, let them rest for about 5-10 minutes so the juices settle and the internal temperature raises to 125°F.
Plating
Slice your rested Denver Strip against the grain and serve with your favorite side dishes! We enjoy charred scallions as a nice complement to the sweet steak.
Bete'avon!
