Miguel Vergara Angus 5+ Bone In Ribeye Steak

Tasting Notes of the Curator

Miguel Vergara’s Angus beef is renowned for its meticulous grain-feeding program and careful maturation, resulting in remarkable intramuscular marbling. This 5+ Bone-In Ribeye is generously laced with fine streaks of fat that melt seamlessly as it cooks, naturally basting the meat from within. The bone enhances depth and structure, contributing subtle mineral richness and amplifying the steak’s savory intensity.

On the nose, expect a clean, buttery aroma with hints of toasted nuts and sweet cream. Once seared, the exterior forms a caramelized crust, giving way to a tender, juicy interior. The flavor is layered—rich and beef-forward, yet balanced with a gentle sweetness from the grain finish. The marbling creates a silky mouthfeel, coating the palate without feeling heavy. Each bite offers a satisfying contrast between charred edges and succulent center, making it a steak that feels both powerful and refined. It is indulgent, yes—but never excessive. This is controlled luxury on a plate.

Pairings and Suggestions

For a steak of this caliber, simplicity is your greatest ally.

Cooking Method

Bring to room temperature before cooking.

Season generously with flaky sea salt and freshly cracked black pepper.

Sear over high heat (cast iron or charcoal grill) to develop a deep crust.

Finish to medium-rare (recommended 52–54°C internal temperature).

Rest for at least 8–10 minutes before slicing.

Pairing Ideas

A robust red wine such as Ribera del Duero or Rioja Reserva complements its richness beautifully.

Serve alongside roasted garlic mashed potatoes or grilled asparagus with olive oil.

Add a finishing touch of herb butter or a drizzle of aged balsamic for contrast.

Let the steak remain the hero. It does not need embellishment—only respect.

The Art of Spanish Angus

Miguel Vergara beef comes from Spain, where cattle are raised under strict quality standards with a carefully controlled grain diet. The 5+ marbling score reflects abundant intramuscular fat, a hallmark of premium Angus beef globally prized for tenderness and flavor. Bone-in ribeye cuts are especially revered among chefs because the bone acts as a natural conductor of heat while intensifying the steak’s savory depth during cooking.

Spain may be globally associated with jamón and olive oil, yet its premium beef programs are steadily earning international recognition. This steak represents that evolution—a bridge between traditional European farming and modern steakhouse excellence. It embodies patience, controlled feeding, and precise maturation. When you serve this cut, you are not simply grilling meat. You are participating in a craft shaped by breeding, feeding, and time.

Storage Instructions

This steak may be delivered either chilled or frozen to preserve optimal quality.

If chilled, keep refrigerated immediately at 0–4°C and store in its original vacuum packaging. Consume within 3–5 days of receipt, or freeze if not using within that window.

If frozen, keep at -18°C or below. Store tightly sealed to prevent freezer burn and consume within 3 months for best quality.

For best results, thaw slowly under refrigeration for 24–48 hours before cooking. Do not refreeze once fully thawed.