Iberico Presa with Vermouth Sauce and Peaches

Presa Ibérica is already a luxury cut, but sliced into zabuton-style portions and treated like a steak, it hits another level. Hard sear, butter basting, and a proper rest give you a juicy, blushing center with deep caramelization. The vermouth reduction brings sweetness, acidity, and a subtle herbal edge.

FEATURED CUT

Ibérico Denver ‘Presa’ Steak

$59.00 20-24oz

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Ingredients:

• 1 pack of Campo Grande Ibérico Presa steak (cut into zabuton-style portions)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 3 garlic cloves, crushed
• 1 tablespoon pistachios, roughly chopped
• 1 tablespoon fresh chives, finely sliced

For the Vermouth Reduction:

• 6oz fresh peaches, cut into quarters
• 2oz dried prunes
• 1 cup dry or semi-sweet vermouth

Preparation:

1. Remove the Presa from the refrigerator and let it sit at room temperature for 1h.
   Pat the Presa dry, cut into zabuton-style strips, and season evenly with salt and pepper. 
2. Heat a heavy pan over high heat, use some of the trimmed fat to grease the pan and add the Presa pieces and sear 2 minutes per side.
   
3. Lower heat to medium. Add butter and crushed garlic. Tilt the pan and baste continuously for 1 minute, coating the meat in foaming butter. Remove the Presa and let rest for 5minutes on a rack or plate.
4. In the same pan (don’t clean it). Add peaches and prunes. Sauté over medium heat for 2–3min until lightly caramelized. Pour in the vermouth and scrape the pan. Let it simmer and reduce for 5–7 minutes until slightly thickened and glossy.
5. Slice the rested Presa against the grain into even pieces. Arrange the sliced Presa on a plate. Spoon over the vermouth reduction with fruit. Finish with chopped pistachios and fresh chives.
   
   FEATURED CUT

   

   Ibérico Denver ‘Presa’ Steak

   $59.00 20-24oz

   QUICK ADD