NCBA BTC 2 S2 - BeefRetail.org

BEEF CHUCK UNDER BLADE CENTER STEAK BONELESS (DENVER CUT)COOKING METHODSCHARCOAL GRILLINGBeef Chuck Under Blade CenterSteak Boneless (Denver Cut)Grill steaks, covered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.1/2 inch thick4 to 7 minutes3/4 inch thick7 to 10 minutes1 inch thick10 to 14 minutesGAS GRILLINGBeef Chuck Under Blade CenterSteak Boneless (Denver Cut)Grill steaks, covered, over mediumheat according to chart for mediumrare to medium doneness, turningoccasionally.1/2 inch thick5 to 8 minutes3/4 inch thick8 to 11 minutes1 inch thick12 to 17 minutesBROILINGBeef Chuck Under Blade CenterSteak Boneless (Denver Cut)Place steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.1/2 inch thick2 to 3 inches from heat5 to 7 minutes3/4 inch thick2 to 3 inches from heat10 to 13 minutes1 inch thick3 to 4 inches from heat13 to 16 minutesSKILLET COOKINGBeef Chuck Under Blade CenterSteak Boneless (Denver Cut)Heat heavy, non-stick skillet overmedium heat until hot. Do not addoil or water. Place steaks in skillet.Do not crowd. Cook steaks, uncovered,according to chart for mediumrare to medium doneness, turningoccasionally.1/2 inch thick3 to 4 minutes3/4 inch thick10 to 14 minutes1 inch thick14 to 18 minutesPREPARATIONPOINTERS Pat raw steaks dry with papertowels to promote browning. To add flavor, season steaks with arub just before cooking, or marinate15 minutes to 2 hours. Cook over medium heat; high heatchars the outside before the insideis done. Turn with tongs or spatula; piercingcauses loss of flavorful juices. Remove excess drippings fromskillet as they accumulate duringcooking.COOKING GUIDELINES For best results, cook steaks tomedium rare (145°F) or medium(160°F) doneness. Do not overcook. Use instant-read thermometerfor the most accurate methodof checking doneness. Insertthermometer horizontally fromside of steak into center. To judge doneness visually, make asmall slit near center of steak andcheck color.Medium rare = pink in center,slightly brown toward exteriorMedium = light pink in center,brown toward exterior Prevent thick steaks (1-1/2 inchesthick or thicker) from overcookingby removing them when internaltemperature is 5°F lower thandesired doneness. Let stand 5 to10 minutes before carving andinternal temperature will rise 5°Fto reach desired doneness.2-32