Rubia Gallega T-Bone
Rubia Gallega T-bone steak, also known as Porterhouse Steak, puts all steak lovers in agreement: with the tenderloin on one side and the sirloin on the other, it is a perfect meat for both barbecuing and grilling, offering a unique flavor that is spicy, smoky and with herbaceous notes.
Open the vacuum-packed product 1 to 2 hours in advance to oxygenate the meat, restore its original color and bring it to room temperature, which is optimal for cooking.
Ideal for barbecuing or grilling.
Once cooked, separate the fat from the meat, sear it again on the grill until it reaches a crispy texture and at this point cut it into brunoise (diced) and then serve it on top of the steak with the addition of Salt.
Allow it to rest on a grill for a few minutes before serving. Hot plates are recommended.
What kind of meat is Rubia Gallega?
Rubia Gallega is one of the finest meats in the world.The cattle are between 7 and 20 years old and are raised in the wild, feeding on fresh grass supplemented with dry grass during periods of shortage.
The name Rubia Gallega comes from the coloring of the cows and their origin, namely blond and Galician cows.
1,1 kg approx.
José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration.
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.