Raising The Steaks
To give Prime’s all-natural beef a full robust flavor - otherwise often created by unnatural chemicals - DineAmic Hospitality's David Rekhson and Lucas Stoioff, along with Executive Chef, Joseph Rizza, experimented for months with various dry-aging processes. 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 but will promise to have customers "never-ever" go back to eating their favorite cut any other way.