The King Of Steaks
Every Wednesday, Thursday & Friday - ready for the weekend, you will find steak on the shelves of Provenance Tisbury.
The King Of Steaks
We have chosen to sell just one cut, an absolute showstopper, a bone in Rib. Think Cote D’ Boeuf without the fancy french trim. The meat is from local grass fed, ethically reared heritage breeds & aged to perfection for 60 days in a salt chamber.
If you want a spectacular supper do pop into the shop, or get in touch anytime to preorder
Fire!
Here are a few tips to do the king of steaks justice should someone suggest cooking outdoors during this staycation summer. The instructions are for a steak of about 2- 3lb & 2 - 3 inches thick.
Cast- Iron Skillet : if you have a large barbecue or a fire bowl consider using a Cast Iron Skillet to cook your steak. Put it on top of the grill or right on the embers. Unlike cooking on the grill you can get a gorgeous crunchy crust, with a luscious pink interior by doing this, plus the smoky flavours of the fire. Critically it prevents the fiery flare ups caused as the fat renders which create burnt bitter flavours.
Cast iron skillet on top of a grill with open fire
Wood & Charcoal: only cook over embers from well seasoned hardwood - oak is perfect - or good charcoal. Find some with no nasty chemicals added, no petrol smells, chemical lighters, odd flavours and certainly no bits of rainforest either. The good stuff costs more but lasts longer & burns hotter - so less is used. Burn everything down to a point where you can hold your hand over the embers for only 2- 4 secs
How to cook : Keep it simple.
If you have one, preheat the cast iron skillet, when hot brush it lightly with olive oil. Pat the steak dry with paper towels.
When the oil shimmers, sprinkle one side of the steak with good quality sea salt flakes and set it salt side down on the hot surface. After about 10 minutes, when the steak is browned and crusty on the bottom, season the top with salt and flip it over to cook on the other side for about 8 more minutes, or until nicely browned.
Stand the steak upright on its side to brown the fat for several minutes, then lay it back down and cook on each side for a minute or two, until the internal temperature reaches 120°F for rare. If you don’t have thermometer, just make a small cut to visually check. What will ruin your steak is if you keep it on the grill until it's exactly where you want it. You need to remove the meat from the grill one stage before eg medium rare for medium.
Transfer it to a carving board and let it rest for 10 minutes. Slice the meat, season with salt and pepper. Perhaps serve with a jar of Provenance Chimichurri.