Raising The Steaks
Alongside Executive Chef Partner Joseph Rizza, DineAmic Hospitality's David Rekhson and Luke Stoioff experimented for months with various dry-aging techniques to give Prime’s all-natural beef a full robust flavor, without any sacrifices to quality & process.
Prime & Provisions houses a 500 square-foot dry-aging room, lined with Himalayan rock salt, meant to enhance the rich and unique flavors of the natural beef throughout the aging process. The beef is seared in a 1,200 degree broiler and served on a sizzling hot plate simply topped with sea salt and Wisconsin all natural grass fed butter.
The prevailing methods are a hidden secret that have elevated Prime & Provisions to a premier steakhouse in a city known for them — all while continuing to deliver on the promise that customers "never-ever" go back to eating their favorite cut any other way.