35-Day Dry-Aged Galician Rib Steak – A Bold, Rich Experience!
Sourced from 100% Galician beef (Frisona), our 35-day dry-aged Galician ribeye steak is the pinnacle of premium steak. Hailing from the Northwest of Spain, this beef is cut from retired Frisona dairy cows aged between 6 and 8 years. These older cows have lived a longer, pasture-fed life, which enhances the natural marbling and results in a steak with extraordinary richness and depth.
The dry-ageing process, carried out for no less than 35 days, intensifies the flavours and tenderises the meat to perfection. This particular ageing method draws out moisture and concentrates flavour, giving the steak a deeply savoury, nutty and slightly funky profile that true steak connoisseurs adore. The result is a distinct and unique flavour unlike any conventional beef, bursting with umami and complexity in every bite.
Why Galician Beef is So Exceptional
The Frisona breed from Galicia offers beef of the highest quality, thanks to its high fat content and generous marbling. These older, chubbier animals deliver steaks with a buttery texture and flavour profile that’s earthy, beefy and luxuriously rich. Each cut is a celebration of traditional Spanish cattle farming and slow-aged excellence.
Cooking Suggestions: How To Cook 35 Day Dry Aged Galican Rib Steak
Bring the steak to room temperature for at least 6 hours before cooking.
Season both sides with rock salt about 30 minutes prior to cooking.
Cook over a charcoal barbecue for 8 to 10 minutes per side, depending on thickness.
Let the steak rest for 2 minutes in a warm place after cooking.
To serve, remove the bone and slice thinly across the grain.
Finish with salt flakes and present on a warm plate or platter.
Serving Suggestions: What to Serve 35 Day Dry Aged Galician Rib Steak With
Sides: Pair with roasted garlic mashed potatoes
Veggies: Serve alongside grilled asparagus or charred broccolini
Drinks: Complement with bold red wines like Rioja or Ribera del Duero
Toppings: Top with herb butter or a sprinkle of flaky sea salt
Shelf life: For the best before, please see the packing details. Use within 2 days from thawing.
Cooking suggestions: Grill for 8-10 min (depending on the thickness) on each side. Leave to rest for 2 min.
Serving suggestions: Pair with roasted garlic mashed potatoes and serve with grilled asparagus or broccoli. Top with herb butter, flaky sea salt and serve with red wines (Rioja, Ribena del Duero).
https://www.finefoodspecialist.co.uk/35-day-dry-aged-galican-rib-steak?___store=default554735 Day Dry Aged Frisona Galician Rib Steak, Frozen, +/-1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/3/0/30-day-dry-aged-galican-rib-steak-2_1.jpg58.9558.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist & Premium Beef Selection/Meat & Poultry/Exotic Meat/New In/World Cuisines/World Cuisines/Spanish Ingredients/BBQ Food & Grilling Essentials/BBQ Food & Grilling Essentials/BBQ Meat – Premium Cuts for Grilling3474861972212244525391234221452<p><strong>35-Day Dry-Aged Galician Rib Steak – A Bold, Rich Experience!</strong></p>
<p>Sourced from 100% Galician <a title="beef" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-beef">beef</a> (Frisona), our 35-day dry-aged Galician <a title="ribeye steak" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks/wagyu-ribeye">ribeye steak</a> is the pinnacle of premium <a title="steak" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks">steak</a>. Hailing from the Northwest of <a title="Spain" href="https://www.finefoodspecialist.co.uk/world-cuisines/spanish-ingredients">Spain</a>, this beef is cut from retired Frisona dairy cows aged between 6 and 8 years. These older cows have lived a longer, pasture-fed life, which enhances the natural marbling and results in a steak with extraordinary richness and depth.</p>
<p>The dry-ageing process, carried out for no less than 35 days, intensifies the flavours and tenderises the <a title="meat" href="https://www.finefoodspecialist.co.uk/meat-poultry">meat</a> to perfection. This particular ageing method draws out moisture and concentrates flavour, giving the steak a deeply savoury, nutty and slightly funky profile that true steak connoisseurs adore. The result is a distinct and unique flavour unlike any conventional beef, bursting with umami and complexity in every bite.</p>
<p><strong>Why Galician Beef is So Exceptional</strong></p>
<p>The Frisona breed from Galicia offers beef of the highest quality, thanks to its high fat content and generous marbling. These older, chubbier animals deliver steaks with a buttery texture and flavour profile that’s earthy, beefy and luxuriously rich. Each cut is a celebration of traditional Spanish cattle farming and slow-aged excellence.</p>
<p><strong>Cooking Suggestions: How To Cook 35 Day Dry Aged Galican Rib Steak</strong></p>
<ul>
<li>Bring the steak to room temperature for at least 6 hours before cooking.</li>
<li>Season both sides with rock salt about 30 minutes prior to cooking.</li>
<li>Cook over a charcoal barbecue for 8 to 10 minutes per side, depending on thickness.</li>
<li>Let the steak rest for 2 minutes in a warm place after cooking.</li>
<li>To serve, remove the bone and slice thinly across the grain.</li>
<li>Finish with salt flakes and present on a warm plate or platter.</li>
</ul>
<p><strong>Serving Suggestions: What to Serve 35 Day Dry Aged Galician Rib Steak With</strong></p>
<ul>
<li><strong>Sides: </strong>Pair with roasted garlic mashed potatoes</li>
<li><strong>Veggies:</strong> Serve alongside grilled <a title="asparagus" href="https://www.finefoodspecialist.co.uk/english-asparagus-bunch">asparagus</a> or charred broccolini</li>
<li><strong>Drinks:</strong> Complement with bold red wines like Rioja or Ribera del Duero</li>
<li><strong>Toppings: </strong>Top with herb <a title="butter" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/specialist-butter">butter</a> or a sprinkle of flaky sea salt</li>
</ul> <p><strong>Origin:</strong> Spain</p>
<p><strong>Weight:</strong> +/-1kg</p>
<p><strong>Ingredients: </strong>100% Galician beef (Frisona)</p>
<p><strong>Storage:</strong> Keep frozen</p>
<p><strong>Shelf life:</strong> For the best before, please see the packing details. Use within 2 days from thawing.</p>
<p><strong>Cooking suggestions: </strong>Grill for 8-10 min (depending on the thickness) on each side. Leave to rest for 2 min. </p>
<p><strong>Serving suggestions: </strong>Pair with roasted garlic mashed potatoes and serve with grilled asparagus or broccoli. Top with herb butter, flaky sea salt and serve with red wines (Rioja, Ribena del Duero).</p>00https://www.finefoodspecialist.co.uk/media/catalog/product/3/0/30-day-dry-aged-galican-rib-steak_1.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/3/0/30-day-dry-aged-galican-rib-steak-3_1.jpgadd-to-cart
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