Reverse Seared Dry-Brined Denver Steak Dinner

Reverse Seared Dry-Brined Denver Steak Dinner

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.

 

Reverse Seared Dry-Brined Denver Steak Dinner
Reverse seared dry-brined Denver steak with gingered carrot-parsnip purée, bacon-wrapped haricot vert, and fermented cranberry honey
Servings
4
Servings
4
Reverse Seared Dry-Brined Denver Steak Dinner
Reverse seared dry-brined Denver steak with gingered carrot-parsnip purée, bacon-wrapped haricot vert, and fermented cranberry honey
Servings
4
Servings
4
Ingredients
Dry Brined Denver Steaks
Gingered Carrot-Parsnip Purée
Applewood Bacon Wrapped Haricot Vert
For Serving
Servings:
Units:
Instructions
Rosemary Smoked Salt
  1. Whisk kosher salt and liquid smoke in a bowl; transfer to a sheet tray. Bake in 200°F oven until dry, about 45 minutes.
  2. Pulse rosemary in food processor; add sea salt and pulse until mixture resembles table salt. Combine smoked salt and rosemary salt; dry overnight on a parchment-lined sheet tray at room temperature. Store in airtight container at room temperature up to 2 weeks. Makes about 1½ cups.
Reverse Seared Dry-Brined Denver Steaks
  1. Sprinkle steaks with 1 tablespoon Rosemary Smoked Salt; place on a wire rack on sheet tray. Refrigerate 24 or up to 36 hours.
  2. Sprinkle steaks with pepper. To start reverse sear technique, roast steaks in 250°F oven until internal temperature reaches 120°F, about 30 minutes. Cool and wrap individually in plastic; refrigerate up to 3 days.
Gingered Carrot Parsnip Purée
  1. Toss carrots, parsnips, oil, brown sugar and salt in a bowl; transfer to sheet tray. Roast in 375°F oven until caramelized, about 45 minutes
  2. Pulse in blender or food processor until almost smooth. Add cream, butter and ginger; purée until smooth (while puréeing, add a little chicken stock or water, if necessary, to thin consistency). Strain through a fine-mesh strainer. Cool, cover and refrigerate in an airtight container up to 5 days. Makes about 2 cups.
Applewood Bacon Wrapped Haricot Vert
  1. Place bacon on parchment-lined sheet tray; place in cold over and preheat to 400°F. Bake until bacon is browned but still flexible, about 15 minutes; reserve bacon fat.
  2. Heat 1 gallon of water to a boil in a stockpot over high heat; add haricot vert and cook 1 minute, stirring occasionally. Transfer to an ice bath; cool and pat dry with paper towel.
  3. Whisk vinegar, soy sauce, salt, pepper, and reserved bacon fat in a bowl; add haricot vert and toss. Wrap 12 haricot vert with 1 slice of bacon and secure with toothpick; repeat with remaining beans and bacon. Refrigerate in an airtight container up to 3 days.
Fermented Cranberry Honey
  1. Add cloves, cinnamon stick, cranberries, orange juice, and ginger to a 1 liter sealable glass jar with a lid; add honey. Put the lid on loosely; store in a warm, dark area on a sheet tray. After 24 hours, tighten the lid and turn jar upside down; place lid side up on sheet tray and loosen the lid. Repeat daily for 14 days or until honey thins and covers the cranberries. Once cranberries are submerged completely, ferment another 4 to 6 weeks at room temperature. Refrigerate in an airtight container up to 6 months. Makes about 3 cups.
For Serving
  1. Let 1 pre-roasted Dry-Brined Denver Steak stand 30 minutes at room temperature. Heat 1 steak and 1 haricot vert bundle in 400°F oven on a sheet tray until steak reaches 10°F below desired temperature (about 125°F) and bacon is crisp, about 10 minutes.
  2. Heat ½ cup Gingered Carrot-Parsnip Purée in a saucepan over medium heat until heated through, about 5 minutes.
  3. To finish the reverse sear technique, heat 1 tablespoon oil in a cast iron skillet over high heat; when smoking, add steak. Sear steak 2 minutes, turning once; add 1 tablespoon butter and spoon melted butter over steak to baste. Transfer to cutting board and slice.
  4. On dinner plate, place purée and haricot vert bundle; lay sliced steak over purée and drizzle with Fermented Cranberry Honey.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Kosher Salt #340657

Hickory Liquid Smoke #347526

Fresh Rosemary Leaves #097287

Coarse Sea Salt #036458

Denver Steak #010216

Ground Black Pepper #036411

Carrots #097091

Parsnips #097535

Olive Oil #370860

Brown Sugar #036458

Fine Sea Salt #036458

Heavy Cream #032220

Unsalted Butter #039015

Grated Fresh Ginger #039279

Applewood Smoked Bacon #007365

Haricot Vert #097037

Apple Cider Vinegar #305605

Soy Sauce #304760

Whole Cloves #036719

Cinnamon Stick #036357

Fresh Cranberries #096120

Fresh Orange Juice #028248

Raw Honey #306362

Vegetable Oil #370862

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