Nothing like a great steak! Hungry yet?

The Stannard is Kingdom Provision’s signature meal for hearty appetites. Nothing compares to our 10 oz. farm raised beef steaks seasoned with Vermont’s Bob’s Finest Smoked Maple Syrup and Halladay’s Maple Habanero Seasoning Blend. Served with sides of potatoes and goat cheese and zucchini and shallots. A quintessential Vermont meal.


Minimum order is 2 meals

Stannard Meal Preparation

Defrosting Time: 20 minutes, but not always necessary

Meal Prep Time: 20 minutes

Cook Time: 20 minutes

Defrosting Directions
Preparing meal the day after delivery

If the steak is frozen and you are planning to prepare and serve this recipe the day after delivery, then place the package of steaks in the refrigerator to defrost overnight and through the next day.

Preparing meal the day of delivery

If the steak is frozen and you are planning to prepare and serve this recipe the day of delivery remove the steaks from the refrigerator two hours before serving. Remove and set aside white butcher paper surrounding the cryovac packaging. Do not remove the steaks from this plastic packaging. With the meat still inside the plastic packaging place it into a bowl in the sink. Run cold water into the bowl, covering steaks and let sit for 10 min. Refill with fresh cold water. Repeat 3 times, every 10 minutes or until the steaks are soft and ready to cook.

From here, follow the recipe below to prepare the main dish of the Stannard dinner.

Essential Kitchenware

Oven proof cast iron or stainless steel skillet OR a sauté skillet and a baking dish

Stove top sauté skillet

Stock pot

Mixing bowl

Potato masher

Pot holders

Main Dish 10 oz steak per person


NY Strip Steak

Sugar Bob’s Finest Smoked Maple Syrup

Halladay’s Maple Habanero Seasoning

Ariston Extra Virgin Olive Oil

Kosher Salt


Before cooking check the oven to make sure one shelf sits in the middle for even cooking, then set temperature to 400°F to pre-heat.

Spread the butcher paper on the counter with the shiny side up. Then spoon out two teaspoons of maple habanero seasoning onto the paper. Cut open the end of cryovac packaging and remove steak. Pat the steak dry and place it in the seasonings. Rub seasoning into both sides of the steak. Repeat this process for each additional portion of steak.

Allow the steak to sit at room temperature for 15 minutes while you prep ingredients for side dishes. Then, when the time is up add two teaspoons of extra virgin olive oil and a pinch of salt to the pan and preheat over medium-high heat. When hot, place the steaks in the pan to sear for 2 to 3 minutes on a side, or until slightly blackened. Place pan if it is oven proof in 400° oven or transfer to pre-warmed baking dish and bake for 12 minutes. After 12 minutes try press test.

To determine whether the steak is raw (135°F), medium (145°F), and well done (160°F) steak try the press test. Here’s how it works. First make a fist. Meat that is well done feels like the surface between your thumb and forefinger when you clench your fist. If you clench lightly, the surface will have more give. This is what medium steak feels like when you press.  When you make a relaxed fist the area between your thumb and forefinger is soft, which is how rare steak feels when pressed.

To do the press test use a pot holder and pull out the oven rack not too far, but far enough to reach in safely. Press in the middle of the steak with the tips of two fingers to feel how well done your steak is. In addition to this handy test, Kingdom Provisions recommends using a meat thermometer for safety and accuracy.

When your steak is ready remove it from the oven and allow it to rest for 3 minutes under foil provided before serving.

Chef’s Tips:

This recipe is for one but scaling up recipes is easy since dinner baskets come with the right amount of ingredients for the number of guests you are serving.

Use the white butcher paper shiny side up for meat preparation and the checker board paper to prep ingredients for side dishes.

The USDA website recommends steaks be cooked to 145° F or learn more at the USDA food safety site.

If you get creative with a recipe post your weekend chef tips to our Facebook page.

Vegetable Side Dish One cup per person


Baby zucchini



Kosher Salt


Rinse the zucchini under cool water and pat dry. Cut off the ends of the zuchini and slice into sticks or disks. Peel the shallots and slice thin.

Add two teaspoons of oil into the sauté skillet and heat over a medium high temperature on the stove. Add the zucchini and season with salt, to taste. After a minute add the shallots and cook for another 6-9 minutes depending on how tender or crisp you like your vegetables.

Transfer to a serving dish and serve hot.

Potato Side Dish One cup per person


Red Potatoes

Vermont Creamery Spreadable Goat Cheese

Kosher Salt


Rinse the potatoes under cool running water, then fill a pot with salted water and bring to a boil over medium high heat.

Peel the potatoes or leave the skin on. Cut in half and then half again for large sized cubes. Place potatoes in pot when the water boils. Reduce heat and continue to boil until tender for about 15 minutes.

Drain and smash potatoes with a potato masher or a fork. Add sour cream and a dash of salt to taste and mix gently. Transfer to serving dish and serve hot.