The ribeye is taken from the centermost are of the prime rib, and is the juiciest and most flavorful of cuts. It’s made even juicier and more flavorful because this one is made with Rubia Gallega beef, said to be the best in the world. Taken from cattle that’s been allowed to mature, and feed on natural food, and graze in lush meadows.
This steak is beautifully marbled, with just enough fat to make it so succulent. It is full of complex and deep flavor, with a refined taste.
Ideally cooked on woodfire or charcoal, the Rubia Gallega Beef Ribeye also cooks well on a cast-iron pan or griddle. The pan will only need a very light greasing, as the steak has sufficient fat within the meat. Salt each side of your ribeye, and let it absorb the salt for about 30 minutes before cooking. Sear each side of the steak for eight to 10 minutes on medium-high heat, then let it rest on a warm plate for about five minutes. Lightly sprinkle salt on it 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.