OK, so the clocks have gone back.
But don’t worry, I have good news – and it comes in steak form.
The Denver steak was discovered/invented/made into an actual thing in 2009.
Some enterprising beef experts across the Pond had clocked that while chuck (or shoulder) is typically tough and suited to low n’ slow cooking, there is in fact one part that is very tender and well marbled: properly butchered by someone who knows what they’re doing, this can be cooked like steak.
And what a steak!
We had ‘em on Friday night in my house, and they’ve instantly become a new favourite. Beefy, juicy loveliness (and they pair beautifully with a glass of bangin’ red, obvs).
I let them come up to room temp, then seasoned and seared them on all sides for a couple of minutes in a combo of beef dripping and foaming butter. Then I whacked them into the oven - preheated to 200C - for a further 5 or so.
Now that’s what I call fast food.
Nick
PS - Don’t forget that the Christmas Market is open, or that Wylde can also now deliver you some truly brilliant wines….
