45 Day Dry Aged Rubia Galician Gallega Rib Steak, Frozen, +/-1kg

£79.95
Description
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak! This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that deliver...
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The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!

This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. These majestic animals graze freely on the lush Galician meadows for up to 12 years, developing generous layers of intramuscular marbled fat. This slow and natural maturation imparts a rich, nutty depth, making every bite of Rubia Gallega beef unforgettable.

What sets this beef apart is the perfect harmony of age, fat and time. The result is an intense beefiness that is both bold and complex, with a buttery texture and a deeply savoury umami finish. The 45-day dry ageing process intensifies this already extraordinary flavour while naturally tenderising the meat, challenging the old belief that older cattle produce tougher meat.

Cooking Suggetions: How To Cook Rubia Gallega Rib Steak

This beef is traditionally cooked over charcoal; however, it will cook beautifully using other methods:

  • Use a heavy cast iron griddle, plancha, or pan that retains heat well
  • Lightly grease the cooking surface, Rubia Gallega's marbling provides plenty of fat
  • Salt the steak lightly on both sides 30 minutes before cooking to draw moisture and aid crust formation
  • Sear each side on medium-high heat for 8–10 minutes
  • Rest the steak for at least 5 minutes on a warm plate
  • Thinly slice and salt again before serving

Serving Suggestions: What To Pair Rubia Gallega Rib Steak With

  • Salads: A crisp green salad with a citrus vinaigrette.
  • Sides: Thick-cut golden fries or rustic chips.
  • Wine: A bold red wine like a Ribera del Duero or Rioja Reserva.
  • Vegetables: Charred padrón peppers or roasted garlic mushrooms.
  • Carbs: Freshly baked country bread to soak up the juices.

Origin: Spain

Weight: +/-1kg

Ingredients: 100% Galician beef (Rubia Gallega)

Storage: Keep frozen

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 5 min. 

Serving suggestions: Serve with green salads, fries or rustic chips and red wine (Ribera del Duero or Rioja Reserva). Pair with grilled veggies (padrón peppers, garlic mushrooms) or some bread.

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