Fancy a date with a Spanish brunette? This one is in a class of it`s own. According to some this breed is only suitable for connaisseurs, but to become a connaisseur one has to start with trying. The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia cow, the very ecological way of breeding and it`s long ageing are responsible for the culinairy qualities of this meat. Let`s sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.

Rubia Gallega, legendary Spanish beef with rich marbling and intense flavor. A true gourmet steak, perfect for BBQ or pan cooking.

preparation of dry-aged meat

Perfect stress-free cooking (for thicker cuts)

The concept

👉 preheat + quick high-heat sear

💡 Works on BBQ, pan, or grill
💡 Ideal for cuts thicker than 1.5 cm

Step 1 — Preheating

• Bring meat to ± 50°C internal temperature
• Use low oven (at 50°c) or warm water bath (not hotter dan 50°c)
• How long should you preheat?
  As long as your aperitif lasts — better too long than too short.

Step 2 — Direct high heat

• Heat BBQ/pan/grill until very hot
• Pat dry and lightly oil
• Sear directly

⏱️ Cooking times & internal temperatures

(per side, thickness ±2–4 cm)

• Bleu (very rare)
  • 30–45 sec
  • 50–52°C
• Rare
  • 45–60 sec
  • 52–55°C
• Medium
  • 1–2 min
  • 55–60°C

👉 With thermometer: remove meat 1–1,5°C before target temp

Step 3 — Rest

• Rest 3–5 minutes

Result

• Inside: juicy and precise
• Outside: perfectly seared

Key tips

• For cuts >1.5 cm
• Thin cuts → no preheating, just room temp
• Keep seasoning simple