Denver Steak in a Steel Pan

Name: Denver Steak in a Steel Pan
Cuisine: American
Ingredients: 1 cut Denver steak; Algae cooking oil; butter; potatoes; salt

Serves 1

Serves 1

Directions

1Heat a steel sauté pan using the water test; when the water dances on the surface, it's ready.
2Pour off the water and add algae cooking oil to the pan.
3Place the Denver steak, which is thicker than an inch and a half, into the hot pan.
4Wait for the steak to naturally unstick from the pan, which takes about 2 to 3 minutes.
5Once the steak unsticks effortlessly, flip it to sear the other side.
6After the second side unsticks (about a minute), begin the frequent flip method, turning the steak every 30 seconds.
7Continue flipping every 30 seconds, observing the crust deepen without burning, as it's cooked on medium-low heat.
8Once the steak feels perfectly cooked, remove it from the pan and rest it on a white plate.
9Add 3/4 cooked potatoes to the pan with the remaining fat and sear them until they reach the desired color.
10After the steak has rested for about 5 minutes, add some butter to the potatoes in the pan.
11Baste the steak by turning it in the melted butter for the last minute.
12Reheat the steak's surface for about 30 seconds in the pan.
13Remove the steak and crispy potatoes from the pan.
14If desired, pour the brown butter from the pan over the steak.
15Sprinkle a little salt on top of the cooked Denver steak.

steel pansauté panwhite plate

Use a world's highest smoke point oil, like algae cooking oil.
If the steak is over an inch and a half thick, use the frequent flip method.
Cook on the high end of medium low heat; never over medium on cladded stainless steel.
Flip the steak every 30 seconds to a minute for a better crust and smaller gray band.
Rest the steak for about 5 minutes after cooking.
Reheat the surface of the steak for a couple of seconds after resting by turning it in butter.

Serves 1

Serves 1

1Heat a steel sauté pan using the water test; when the water dances on the surface, it's ready.
2Pour off the water and add algae cooking oil to the pan.
3Place the Denver steak, which is thicker than an inch and a half, into the hot pan.
4Wait for the steak to naturally unstick from the pan, which takes about 2 to 3 minutes.
5Once the steak unsticks effortlessly, flip it to sear the other side.
6After the second side unsticks (about a minute), begin the frequent flip method, turning the steak every 30 seconds.
7Continue flipping every 30 seconds, observing the crust deepen without burning, as it's cooked on medium-low heat.
8Once the steak feels perfectly cooked, remove it from the pan and rest it on a white plate.
9Add 3/4 cooked potatoes to the pan with the remaining fat and sear them until they reach the desired color.
10After the steak has rested for about 5 minutes, add some butter to the potatoes in the pan.
11Baste the steak by turning it in the melted butter for the last minute.
12Reheat the steak's surface for about 30 seconds in the pan.
13Remove the steak and crispy potatoes from the pan.
14If desired, pour the brown butter from the pan over the steak.
15Sprinkle a little salt on top of the cooked Denver steak.

steel pansauté panwhite plate

Use a world's highest smoke point oil, like algae cooking oil.
If the steak is over an inch and a half thick, use the frequent flip method.
Cook on the high end of medium low heat; never over medium on cladded stainless steel.
Flip the steak every 30 seconds to a minute for a better crust and smaller gray band.
Rest the steak for about 5 minutes after cooking.
Reheat the surface of the steak for a couple of seconds after resting by turning it in butter.