Wagyu Denver Steak with Miso-Roasted Kohlrabi

Wagyu Denver steak has a firm, savoury bite that works well with sweet-salty miso and roasted kohlrabi. Roast the vegetables first, brown every outside surface of the steak, rest it and slice across the grain.

Serves: 2. Beef: 300g Denver steak. Allow: about 45–55 minutes, excluding defrosting. This is a recipe for a chuck underblade steak, not thinly sliced chuck roll.

Availability and an alternative you can order

The British Wagyu Denver steak previously used for this recipe is not currently listed in Beleaev's public range. The recipe remains useful if you already have the cut. It is British Wagyu, not Japanese A5, and is not offered in the product card below.

Available alternative: Japanese A5 Wagyu Sirloin, 200g. This is a different cut and a smaller portion: use it for two tasting plates with the same kohlrabi. Cook it by its actual thickness, not by the Denver timing. The card below is for this sirloin alternative only.

Ingredients for the Denver version

For the steak

• 300g whole-muscle Wagyu Denver steak, fully thawed if frozen
• A small pinch of flaky sea salt
• Freshly ground black pepper, optional
• 1 teaspoon neutral oil, only if needed for your pan

For the miso-roasted kohlrabi

• 2 medium kohlrabi, about 500g before peeling
• 1 tablespoon white miso
• 1 teaspoon rice vinegar
• 1 teaspoon honey or brown sugar
• 1 tablespoon neutral oil
• 1 teaspoon toasted sesame seeds
• 2 spring onions, finely sliced

Allergen note: miso commonly contains soya and may contain cereals with gluten; sesame seeds contain sesame. Check the products you use. Choose white miso for a milder glaze, and taste before adding more salt.

How to roast kohlrabi with miso

1. Heat the oven to 210°C, or 190°C fan. Peel the kohlrabi thoroughly, removing the tough outer layer, and cut it into roughly 2cm wedges.
2. Mix the miso, vinegar, honey or sugar, and tablespoon of oil until smooth. Keep this glaze and its utensils away from raw meat.
3. Toss the wedges with half the glaze. Arrange in one layer on a roasting tray so they roast rather than steam.
4. Roast for 20 minutes. Turn the wedges and brush with the remaining glaze.
5. Roast for another 10–15 minutes, or until a knife passes easily through the centre. If the glaze colours before the kohlrabi is tender, lower the oven temperature and loosely cover the tray.
6. Keep warm while the steak rests. Add the sesame seeds and spring onion just before serving.

How to cook Denver steak without a fixed-time shortcut

1. Prepare the cut. Keep the steak chilled until preparation, pat it dry and identify the direction of the grain. If the pack has separate natural pieces, note their different thicknesses.
2. Heat the pan. Preheat a heavy pan over medium-high heat. The marbling will render; add only a small amount of oil if the surface needs it.
3. Brown each piece. Sear the broad sides, then use tongs to brown every outside edge. Turn regularly once the first crust forms. Reduce the heat if the outside darkens too quickly.
4. Judge pieces individually. Thin pieces finish sooner than thick ones. Continue at a gentler heat where needed instead of holding every piece in the pan for the same number of minutes.
5. Rest. Move to a clean board and rest for about 5 minutes.
6. Slice and serve. Cut thinly across the grain, add a little salt and serve beside the kohlrabi. Spoon the resting juices over the beef.

Intact whole beef may remain pink inside only when its entire exterior has been properly cooked. Minced, rolled or mechanically tenderised meat does not inherit that rule. Follow the label and use thorough cooking when required; the FSA gives 70°C in the centre held for 2 minutes, or 75°C for 30 seconds, as examples. See the FSA cooking guidance.

How to use the Japanese A5 sirloin alternative

Keep the vegetable quantities for two people, but replace the 300g Denver steak with 200g sirloin. This makes two smaller beef servings. Pat the sirloin dry, sear every outside surface and adjust the finish to its thickness. A thinner A5 portion should not be left on the heat simply to match the time used for Denver.

The separate Japanese Wagyu sirloin recipe explains small-portion preparation. For a guide to different cuts, see the Wagyu origins, grades and cuts guide.

Storage, defrosting and leftovers

Follow the storage state and use-by date on the meat's pack. If frozen, defrost fully in the fridge in a covered container below ready-to-eat food. Keep the fridge at 0–5°C and use the beef within 24 hours of complete thawing, or sooner if the label requires it. Do not leave it on the worktop to defrost.

For leftovers, cool promptly and refrigerate within 1–2 hours. Use refrigerated leftovers within two days and reheat thoroughly. The FSA chilling and defrosting guide covers the handling principles; the original product label remains important.

Ordering the alternative for UK delivery

For gourmet orders, Beleaev's policy gives eligible UK orders placed Monday morning to Thursday morning a 1–3 business-day delivery window. Orders placed Thursday afternoon to Sunday are dispatched the following Monday. Confirm the postcode and available option at checkout; London does not automatically mean same-day gourmet delivery.

Check the gourmet shipping policy and compare the current Japanese A5 Wagyu range.

Recipe questions

Is Denver the same as sliced chuck roll?

No. Both names relate to the shoulder area, but a Denver steak and thinly sliced chuck roll are different preparations. Do not use the steak method for hot-pot slices.

What can replace kohlrabi?

Turnip or celeriac works with the same glaze. Keep the pieces a similar size and roast until tender; the time will change with the vegetable.

Why slice across the grain?

Cutting across the visible muscle fibres makes the slices easier to bite. Check the grain before cooking and turn the piece on the board before carving.