Zabuton Steak “Denver Steak”Steven Raichlen
This recipe is part of series of recipes from the Holy Grail Barbecue Bible Butcher’s Cut Flight.
Other steak recipes include:
Zabuton Steak “Denver Steak”
- Yield: Serves: 2
- Method: Direct and Plancha grilling
- 8 ounces zabuton steak
- Kosher salt
- Freshly cracked black pepper
- Vegetable oil for the plancha
You’ll also need:
- 1 Plancha or cast-iron pan, wire rack set over a sheet pan; an instant-read meat thermometer; basting brush.
1: Generously season the steak on all sides with kosher salt and freshly cracked black pepper.
2: Heat a plancha on the grill to high (or use a cast-iron pan).
3: Oil the plancha. Place the zabuton steak on the plancha and cook 3 minutes per side.
4: Check the steak with an instant-read meat thermometer. Remove the steak from the grill when it reaches 135 degrees for medium, or 125 degrees for rare.
5: Place the steak on a wire rack over a sheet pan and let it rest for 5 minutes.
5: Slice and serve immediately.