Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, wagyu denver steak dinner. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thanks for stopping by to watch my Grilled Wagyu Steak Recipe. On this video, I show you how to reverse sear a Wagyu Denver Steak on a pellet smoker. We turn up the tasty with our reverse sear Wagyu steak. This Denver steak is serious beef.

Wagyu Denver Steak Dinner is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Wagyu Denver Steak Dinner is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have wagyu denver steak dinner using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Wagyu Denver Steak Dinner:

1. Take 2 baking potatoes (or, large, 1 cut in half to serve)
2. Get Salt
3. Prepare 1-2 carrots, sliced
4. Take 2 knobs butter
5. Prepare 2 tbsps rapeseed oil (cold-pressed recommended)
6. Get 1 large clove garlic, thinly sliced
7. Make ready 1-2 courgettes, thickly sliced
8. Get 2 Wagyu beef Denver-cut steaks (we had a small extra piece thrown in 🤣 which I also cooked)
9. Take Ground black pepper
10. Take 2-4 sprigs fresh thyme

Keep in mind that this is a perishable item; you'll want to be home to receive these delicious steaks! Make your dinner special with some amazing Wagyu beef. The Denver steak is an excellent example of a lesser known cut that deserves some recognition! A great alternative to the New York Strip, this steak is full of intramuscular marbling, fat and flavor.

Steps to make Wagyu Denver Steak Dinner:

1. Pre-heat the oven to Gas Mark 9 or electric equivalent (Circotherm 190C)
2. Pierce the potatoes with a fork a few times and rub in a little salt. Cook in the pre-heated oven for 75 or so minutes.
3. After about 60 minutes cook the carrots in salted water and season the steaks.
4. After a couple of minutes bring 1 knob butter and 1 tbsp oil to a medium heat, add the garlic and courgettes and sauté them.
5. Simultaneously put a strong frying pan on a high heat. Once hot, add 1 tbsp oil: if sufficiently hot it will splatter! Brush it across the pan and put the steaks in. Cook for 2 1/2 to 3 minutes, by which time a crust should have formed on the bottom side. Turn over and place 1 or 2 sprigs of fresh thyme on each steak. Cook for a further 2 to 3 minutes. Turn off the heat but add a knob of butter to the pan and, once melted, quickly spoon it over the steaks.
6. Remove the steaks from the pan and discard the thyme sprigs. Pour the pan juices over the steaks and rest them for 6 minutes: then serve onto pre-heated plates with the vegetables.

The Denver steak is an excellent example of a lesser known cut that deserves some recognition! A great alternative to the New York Strip, this steak is full of intramuscular marbling, fat and flavor. The reverse sear method works very well with American Wagyu, given its vast intramuscular marbling. Denver steaks are one of the increasingly popular steaks that come from the chuck primal. They're relatively tender, with nice beefy flavor, and they usually feature a good amount of marbling.

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