Dry-aged Rubia Gallega tomahawk
Dry-aged Rubia Gallega tomahawk
omahawk Dry Aged Rubia Gallega
The Tomahawk Dry Aged from Rubia Gallega is a true showstopper for anyone who loves bold, characterful beef. This impressive rib cut with its long bone doesn’t just stand out visually, but above all in flavour. Thanks to the dry aging process, the meat develops an intensely deep, nutty taste and a melt-in-the-mouth texture. Combined with the unique qualities of the Rubia Gallega breed, this is a cut you won’t soon forget. Perfect for the BBQ or a heavy cast-iron pan, once you've tried it, there’s no going back.
What is a Tomahawk steak?
The Tomahawk steak is essentially a ribeye on the bone, but with the rib cut extra long for dramatic effect. Its shape resembles the traditional tomahawk axe, hence the name. Leaving the meat on the bone helps retain more flavour and juiciness during cooking. A Tomahawk has a coarse grain, rich taste, and is ideally suited for high-temperature grilling. When it’s also dry aged, it becomes even more exciting, the aging process reduces moisture and allows natural enzymes to gently break down muscle fibres, intensifying flavour and making the texture exceptionally tender.
Rubia Gallega from Galicia
Rubia Gallega is a rare beef breed from northern Spain, specifically from the lush, rugged region of Galicia. The animals roam freely and feed on grass, root vegetables, and wild herbs. Unlike most cattle, Rubia Gallega are only slaughtered after two to even seven years, giving the meat time to mature in both flavour and texture. The result is a deep, herby taste and stunning marbling that ensures tenderness and juiciness. The Tomahawk from this breed isn’t just meat, it’s a high-end culinary experience.
Ordering Tomahawk Dry Aged Rubia Gallega online
Tomahawk Dry Aged Rubia Gallega is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60. We deliver the meat quickfrozen and vacuum-packed to guarantee perfect temperature and top quality on arrival. You choose the delivery moment yourself, convenient, fast, and always top-quality meat on your table.
Tomahawk is a robust steak that you can prepare in different ways. Below, you will find a handy guide. Scroll through it and choose your preferred cooking method!
Dry aged tomahawk Rubia Gallega low and slow (sear & cook through)
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum temperature
Sear or grill the meat until brown all over in a large pan with butter or on the grill, until fully browned and any fat cap is nicely crispy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well-done 62C
Allow for a total cooking time of 45 minutes
Reverse sear Dry aged tomahawk Rubia Gallega (cook & sear)
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat to 2 degrees below the core temperatures listed below. The final 2 degrees will be reached during searing.
Grill or sear the meat until brown and crispy all over, until the desired core temperature has been reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Medium-well/well-done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Dry aged tomahawk Rubia Gallega sous vide
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-seal them again. Usually, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the barbecue until golden brown; you can also use a blowtorch. Searing or torching will not increase the temperature any further.
Rest, let the steak rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Dry aged tomahawk Rubia Gallega
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 807 |
| Energie (kcal) | 193 |
| Vet (g) | 12.1 |
| Verzadigd vet (g) | 5.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.1 |
| Zout (g) | 0.08 |
Dry-aged Rubia Gallega tomahawk
An impressive dry aged Tomahawk from Rubia Gallega beef, with a deep, herby flavour and melt-in-the-mouth texture. Perfect for the grill and loved by chefs around the world.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
An impressive dry aged Tomahawk from Rubia Gallega beef, with a deep, herby flavour and melt-in-the-mouth texture. Perfect for the grill and loved by chefs around the world.
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Product Information
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Preparation
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Voedingswaarde
omahawk Dry Aged Rubia Gallega
The Tomahawk Dry Aged from Rubia Gallega is a true showstopper for anyone who loves bold, characterful beef. This impressive rib cut with its long bone doesn’t just stand out visually, but above all in flavour. Thanks to the dry aging process, the meat develops an intensely deep, nutty taste and a melt-in-the-mouth texture. Combined with the unique qualities of the Rubia Gallega breed, this is a cut you won’t soon forget. Perfect for the BBQ or a heavy cast-iron pan, once you've tried it, there’s no going back.
What is a Tomahawk steak?
The Tomahawk steak is essentially a ribeye on the bone, but with the rib cut extra long for dramatic effect. Its shape resembles the traditional tomahawk axe, hence the name. Leaving the meat on the bone helps retain more flavour and juiciness during cooking. A Tomahawk has a coarse grain, rich taste, and is ideally suited for high-temperature grilling. When it’s also dry aged, it becomes even more exciting, the aging process reduces moisture and allows natural enzymes to gently break down muscle fibres, intensifying flavour and making the texture exceptionally tender.
Rubia Gallega from Galicia
Rubia Gallega is a rare beef breed from northern Spain, specifically from the lush, rugged region of Galicia. The animals roam freely and feed on grass, root vegetables, and wild herbs. Unlike most cattle, Rubia Gallega are only slaughtered after two to even seven years, giving the meat time to mature in both flavour and texture. The result is a deep, herby taste and stunning marbling that ensures tenderness and juiciness. The Tomahawk from this breed isn’t just meat, it’s a high-end culinary experience.
Ordering Tomahawk Dry Aged Rubia Gallega online
Tomahawk Dry Aged Rubia Gallega is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60. We deliver the meat quickfrozen and vacuum-packed to guarantee perfect temperature and top quality on arrival. You choose the delivery moment yourself, convenient, fast, and always top-quality meat on your table.
Tomahawk is a robust steak that you can prepare in different ways. Below, you will find a handy guide. Scroll through it and choose your preferred cooking method!
Dry aged tomahawk Rubia Gallega low and slow (sear & cook through)
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum temperature
Sear or grill the meat until brown all over in a large pan with butter or on the grill, until fully browned and any fat cap is nicely crispy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well-done 62C
Allow for a total cooking time of 45 minutes
Reverse sear Dry aged tomahawk Rubia Gallega (cook & sear)
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or barbecue to 60C.
Cook the meat to 2 degrees below the core temperatures listed below. The final 2 degrees will be reached during searing.
Grill or sear the meat until brown and crispy all over, until the desired core temperature has been reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Medium-well/well-done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Dry aged tomahawk Rubia Gallega sous vide
Plan ahead, thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-seal them again. Usually, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the barbecue until golden brown; you can also use a blowtorch. Searing or torching will not increase the temperature any further.
Rest, let the steak rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Dry aged tomahawk Rubia Gallega
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 807 |
| Energie (kcal) | 193 |
| Vet (g) | 12.1 |
| Verzadigd vet (g) | 5.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.1 |
| Zout (g) | 0.08 |