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Recipe details
Grilled Beef Denver Steak with Brie Pappardelle
A boneless Beef Denver steak grilled in two zones, carved and served with smooth egg-durum pappardelle coated in Brie, egg and cream. A dinner idea with ingredients and cooking steps in one place.
≈ 197 kcal/100 g · ≈ 510 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Beef Denver Steak170 g · 1 steak, about 1 inch thick
Kosher salt2.5 g
Freshly ground black pepper1 g
Dry egg-durum Pappardelle, smooth, no filling70 g
Aged Brie wheel30 g
Large egg1 pcs
Heavy cream30 ml
Olive oil5 ml
Cookware and utensils
Two-zone grill
Large pot
Colander
Large skillet
Tongs
Instant-read thermometer
Mixing bowl
Directions
01
Season the Beef Denver Steak with kosher salt and black pepper.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Kosher salt — 2.5 g; Freshly ground black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Boil salted water in a large pot.
Products
Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Boil
Time
8 min
Temperature
Boiling, 212°F / 100°C
03
Cook the Pappardelle until just al dente, reserving 1/2 cup pasta water.
Products
Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Cook
Time
8 min
Temperature
Boiling, 212°F / 100°C
04
Whisk the egg and heavy cream in a bowl.
Products
Large egg — 1 pcs; Heavy cream — 30 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
05
Melt the Brie with the olive oil in a skillet over low heat.
Products
Aged Brie wheel — 30 g; Olive oil — 5 ml
Action
Melt
Time
3 min
Temperature
Low heat
06
Toss the drained Pappardelle with the melted Brie.
Products
Dry egg-durum Pappardelle, smooth, no filling — 70 g; Aged Brie wheel — 30 g
Action
Toss
Time
2 min
Temperature
Warm
07
Stir the egg-cream mixture into the warm pasta off the heat.
Products
Large egg — 1 pcs; Heavy cream — 30 ml; Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Stir
Time
2 min
Temperature
Off heat
08
Grill the steak over indirect heat with the lid closed until it reaches 105°F / 41°C.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick
Action
Grill
Time
10 min
Temperature
Indirect medium heat, about 325°F / 165°C
09
Sear the steak over direct high heat until it reaches 130°F / 54°C for medium-rare.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick
Action
Sear
Time
5 min
Temperature
High heat, about 500°F / 260°C
10
Rest the steak for 5 minutes.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick
Action
Rest
Time
5 min
Temperature
Warm
11
Carve the steak across the grain and place it beside the Pappardelle.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Carve
Time
2 min
Temperature
Serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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