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Recipe details
Indirect-Finish Grilled Beef Denver Steak with Creamy Brie Pappardelle
A Beef Denver Steak seared over high heat and finished in the grill’s indirect zone, served with creamy Brie-and-egg-yolk pappardelle enriched with shallot and cream. A dinner idea with ingredients and cooking steps in one place.
≈ 215 kcal/100 g · ≈ 608 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
Pappardelle, dry egg durum pasta, smooth, no filling70 g
Aged Brie wheel35 g
Large egg yolk1 large egg
Heavy cream60 ml
Shallot, minced35 g
Unsalted butter14 g
Kosher salt3 g
Black pepper0.5 g
Cookware and utensils
Gas or charcoal grill with a cooler zone
Large pot
Large skillet
Tongs
Instant-read thermometer
Colander
Directions
01
Light the grill and heat one side to high heat while leaving the other side cooler.
Products
No products at this step
Action
Heat
Time
10 min
Temperature
High side about 450°F (230°C); cool side about 300°F (150°C)
02
Season the Beef Denver Steak with kosher salt and black pepper.
Products
Beef Denver Steak — 170 g; Kosher salt — 3 g; Black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Sear the steak over the hot side until a browned crust forms.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
4 min
Temperature
High grill heat / about 450°F (230°C)
04
Move the steak to the cooler zone and cover the grill.
Products
Beef Denver Steak — 170 g
Action
Move
Time
1 min
Temperature
Indirect heat / about 300°F (150°C)
05
Cook the steak indirectly until its center reaches 130–135°F (54–57°C).
Products
Beef Denver Steak — 170 g
Action
Finish
Time
10 min
Temperature
Final safe target: 145°F (63°C) with a 3-minute rest; 130–135°F (54–57°C) before resting
06
Rest the steak on a plate for 3 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
3 min
Temperature
Warm, off the grill
07
Boil the pappardelle in salted water until tender
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Boil
Time
4 min
Temperature
Boiling water / 212°F (100°C)
08
drain it
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Boil
Time
4 min
Temperature
Boiling water / 212°F (100°C)
09
Melt the butter in the skillet.
Products
Unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium heat / about 350°F (175°C)
10
Sauté the shallot in the butter until translucent.
Products
Shallot, minced — 35 g; Unsalted butter — 14 g
Action
Sauté
Time
3 min
Temperature
Medium heat / about 350°F (175°C)
11
Simmer the cream with the shallot for 3 minutes.
Products
Heavy cream — 60 ml; Shallot, minced — 35 g
Action
Simmer
Time
3 min
Temperature
Low heat / about 185°F (85°C)
12
Stir the Brie and egg yolk into the warm cream until smooth.
Products
Aged Brie wheel — 35 g; Large egg yolk — 1 large egg; Heavy cream — 60 ml
Action
Stir
Time
2 min
Temperature
Sauce should reach 160°F (71°C)
13
Coat the drained pappardelle with the cream sauce.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Aged Brie wheel — 35 g; Heavy cream — 60 ml; Large egg yolk — 1 large egg
Action
Coat
Time
2 min
Temperature
Warm / about 160°F (71°C)
14
Carve the rested steak across the grain and serve it over the creamy pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Carve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
