GALICIAN BONE-IN RIB STEAK

£52.00

The beef-du-jour cut from Spanish cattle that have roamed the Galician hills for between 12 and 5 years. The rib-eyes have a strong flavour and intense marbling, unlike anything else found in the UK today. 

COOKING TIPS

GALICIAN RIB EYE
  1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)
  2. Get your grill or pan smoking hot.
  3. At the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.
  4. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:

    400g steak: Medium Rare 6-8 minutes   Medium 8-10 minutes    

    800g steak: Medium Rare 12-14 minutes   Medium 14-16 minutes   

    1.2kg steak: Medium Rare 16-18 minutes   Medium 18-20 minutes   

  5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.

  6. Tuck in and enjoy!  

 

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