A most delicious steak, the Porterhouse is often interchanged with T-bone, but they’re not actually the same, although they are similar. They both have a T-shaped bone in them, but the Porterhouse comes from the rear end of the short loin, and the T-bone is taken from the area closer to the front.
This Porterhouse comes from the famed Spanish cattle, the Rubia Gallega, which has been allowed to graze in lush pastures for eight to 12 years, and become fat and old. This maturity gives it a beautiful and perfect marbling, with a tender, juicy, delicious texture and deep, complex flavor. It’s considered the best beef in the world.
Your Rubia Gallega Porterhouse will cook beautifully on a cast-iron griddle or a cast-iron pan, but woodfire or charcoal is ideal. Salt your steak only lightly on each side, and let it rest for about 30 minutes. This will help it create a beautiful crust when cooked. Since it has sufficient fat within the meat, your pan will need only light greasing. Once ready to cook, sear your steak for eight to 10 minutes on each side, on medium-high heat. Let it rest on a warm plate for five minutes, and salt again before serving.
The Rubia Gallega is a beef with almost mythical status. A breed of cattle native to Galicia, an autonomous community in North-Western Spain, its name means “Galician Blond.” Named so for the usual blond color its coat exudes, although some will hold a reddish hue. It’s also called “vacas viejas” or “old cows” because these bovines are allowed to mature and graze in lush pastures for eight to 12 years before being slaughtered. They become old, fat, happy cows.
This maturity gives the meat a very distinct and deep flavor, with a great complexity from the developed marbling.
Your cut of Rubia Gallega comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Leftover cooked meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.