Jul 14 2026
Restaurants›The Tasting Room›12 Oz. Cut Recipe

12 Oz. Cut Recipe

Inspired by The Tasting Room
Time1h
Serves2

buttermilk brine | chèvre grits | broccolini | peach mostarda

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Ingredients

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Buttermilk Brine

Chèvre Grits

Broccolini

Peach Mostarda

Method

Buttermilk Brine

  1. 1

    Prepare the Brine

    In a large mixing bowl, combine buttermilk, kosher salt, black peppercorns, smashed garlic cloves, fresh thyme, and water. Stir until the salt is dissolved.

  2. 2

    Brine the Meat

    Submerge the 12 oz. cut of meat in the buttermilk brine. Cover and refrigerate for at least 4 hours or overnight for best results.

Chèvre Grits

  1. 3

    Cook the Grits

    In a pot, bring 4 cups of water to a boil. Add salt, then gradually whisk in the grits. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.

  2. 4

    Finish the Grits

    Once the grits are cooked, stir in the chèvre, heavy cream, and butter until well combined and creamy. Keep warm until ready to serve.

Broccolini

  1. 5

    Prepare the Broccolini

    In a skillet over medium heat, add olive oil. Once heated, add broccolini and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

Peach Mostarda

  1. 6

    Make the Mostarda

    In a saucepan over medium heat, combine diced peaches, yellow mustard seeds, sugar, apple cider vinegar, and salt. Cook for about 10-12 minutes until the peaches are soft and the mixture thickens slightly.

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