Reverse-Seared Ibérico Presa with Apple & Wine Compote

There’s very little you need to do to a great piece of Ibérico pork. This presa is seasoned simply with flaky salt and freshly ground black pepper, then cooked low and slow before a final, high-heat sear. The goal is to keep the natural flavor and marbling of the meat at the center of the dish. Served over a silky apple and wine compote and finished with chili flakes and toasted nuts, it’s a simple preparation with plenty of contrast.

FEATURED CUT

Ibérico Denver ‘Presa’ Steak

$59.00 20-24oz

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Recipe for Reverse-Seared Ibérico Presa with Apple & Wine Compote

Ingredients

For the Presa

• 1 pack of Campo Grande Ibérico Denver 'Presa' Steak
• 1 teaspoon flaky sea salt, plus more to finish
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Apple & Wine Compote

• 2 large apple, peeled, cored, and diced
• ½ small yellow onion, finely chopped
• 2 tablespoons white wine or sweet wine
• 1 tablespoons olive oil
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon flaky sea salt
• 2–3 tablespoons water, as needed

To Finish

• ½ teaspoon chili flakes, or to taste
• 2 tablespoons toasted pistachios or walnuts, roughly chopped
• Flaky sea salt
• Freshly ground black pepper
• Extra-virgin olive oil

Preparation

1. Season the Presa: Pat the presa completely dry with paper towels. Season generously but simply with flaky sea salt and freshly ground black pepper, making sure to coat all sides. Let it sit at room temperature for about 1hour before cooking.
2. Reverse Sear: Preheat the oven to 250°F. Place the presa on a wire rack set over a baking sheet and cook until the internal temperature reaches approximately 115–120°F. This should take around 30 minutes, depending on the thickness of the meat. Heat a cast-iron skillet over high heat. Add the olive oil and sear the presa for about 1–2 minutes per side, including the edges, until deeply browned and caramelized. For a medium finish, aim for a final internal temperature of 135–145°F. The temperature will continue to rise slightly as the meat rests. Remove from the heat and let the presa rest for 5 minutes so the juices can redistribute.
3. Make the Apple & Wine Compote: While the presa is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the diced apple, wine, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the apple is completely tender and the liquid has reduced. Add a splash of water if needed. Transfer to a blender or food processor and blend until smooth and creamy. Adjust the seasoning to taste.
4. Slice & Serve: Slice the presa against the grain into even pieces. This helps maximize tenderness and makes the most of the naturally marbled meat. Spoon the apple and wine compote onto the base of each plate. Arrange the sliced presa on top and finish with chili flakes, toasted pistachios or walnuts, flaky sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

FEATURED CUT

Ibérico Denver ‘Presa’ Steak

$59.00 20-24oz

QUICK ADD