Signature Cuts and the Reverse Sear
Come the winter months, consumers are craving meat-focused, center of the plate classics. However, the holiday season doesn’t always mean sticking to tradition. It’s the perfect opportunity to differentiate your menu by serving new cuts of meat. The Denver steak is an incredibly tender, juicy alternative cut of beef chuck. Really put a spin on tradition and save the sear for the end.
Reverse searing is a technique that starts off with a slow, low-temperature cook in the oven and finishes with a crisp pan sear. The slow roast will allow your steak to cook gently, producing an even and juicy result with minimum effort. This can even be done in advance, saving you time during busy holiday service hours. In fact, allowing your meat to dry out in the refrigerator overnight will produce a better sear. Once you’re ready to serve, add your steak to a smoking skillet for a fast browning that won’t overcook your meat.
Even with innovative techniques and new cuts of meat, you can deliver on beloved holiday flavors. We pair our Denver steak with rosemary smoked salt, haricot vert, gingered carrot-parsnip puree, and cranberry honey.