Porterhouse Dry Aged Rubia Gallega
Porterhouse Dry Aged Rubia Gallega
The Porterhouse Dry Aged Rubia Gallega makes a bold statement on your plate. This iconic cut combines the best of both worlds: the tenderness of a filet mignon and the rich flavour of a sirloin, separated by the signature T-shaped bone. Sourced from the authentic Rubia Gallega breed and matured through the dry aging process, this Porterhouse delivers exceptional depth of flavour and a melt-in-the-mouth texture. Perfect to share, or not, if you truly want to treat yourself to something special.
What is a Porterhouse steak?
The Porterhouse is a classic steak closely related to the T-bone, but cut more generously with a larger portion of tenderloin. It’s taken from the rear section of the short loin, offering both a thick filet mignon and a beautiful sirloin. The bone helps retain moisture during cooking, while the dry aging process adds a bold, intense flavour with nutty undertones. This steak calls for patience, care, and a good pan or BBQ. One thing’s certain, the reward is more than worth it.
Rubia Gallega from Galicia
Rubia Gallega is an ancient cattle breed from Galicia, a lush green region in northwestern Spain. Here, the cattle roam freely and graze on a natural diet of grass, root vegetables, and wild herbs. Uniquely, these animals are only slaughtered after two to even seven years, resulting in a robust, layered flavour you simply won’t find in younger beef. The meat is beautifully deep red with subtle marbling that melts into pure flavour during cooking. The Porterhouse from Rubia Gallega is a favourite among chefs and true lovers of characterful beef.
Ordering Porterhouse Dry Aged Rubia Gallega online
Porterhouse 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. All our meat is delivered quickfrozen and vacuum-packed to preserve top quality during transport. You choose the delivery time that suits you best, so you can effortlessly serve a premium cut of Spanish excellence
A Porterhouse is a hearty steak that you can prepare in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
Porterhouse Low and Slow (Searing & Roasting)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a nice roast and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the cooking fat.
Time: Use the guide below for your own schedule, these times are indicative.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
Rare 52°C, Medium rare 54°C, Medium 57°C, Well done 62°C
Allow for a total cooking time of 45 minutes.
Reversed Sear Porterhouse (Cooking & Grilling)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat on all sides until browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Allow for a total cooking time of 1 hour.
Porterhouse Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). Normally, the packaging can go straight into the warm 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 BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for Porterhouse
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.80 |
| Energie (kcal) | 160.00 |
| Vet (g) | 7.80 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.30 |
| Zout (g) | 0.08 |
Porterhouse Dry Aged Rubia Gallega
Porterhouse from Rubia Gallega cattle from Spain.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 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
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Porterhouse from Rubia Gallega cattle from Spain.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Porterhouse Dry Aged Rubia Gallega
The Porterhouse Dry Aged Rubia Gallega makes a bold statement on your plate. This iconic cut combines the best of both worlds: the tenderness of a filet mignon and the rich flavour of a sirloin, separated by the signature T-shaped bone. Sourced from the authentic Rubia Gallega breed and matured through the dry aging process, this Porterhouse delivers exceptional depth of flavour and a melt-in-the-mouth texture. Perfect to share, or not, if you truly want to treat yourself to something special.
What is a Porterhouse steak?
The Porterhouse is a classic steak closely related to the T-bone, but cut more generously with a larger portion of tenderloin. It’s taken from the rear section of the short loin, offering both a thick filet mignon and a beautiful sirloin. The bone helps retain moisture during cooking, while the dry aging process adds a bold, intense flavour with nutty undertones. This steak calls for patience, care, and a good pan or BBQ. One thing’s certain, the reward is more than worth it.
Rubia Gallega from Galicia
Rubia Gallega is an ancient cattle breed from Galicia, a lush green region in northwestern Spain. Here, the cattle roam freely and graze on a natural diet of grass, root vegetables, and wild herbs. Uniquely, these animals are only slaughtered after two to even seven years, resulting in a robust, layered flavour you simply won’t find in younger beef. The meat is beautifully deep red with subtle marbling that melts into pure flavour during cooking. The Porterhouse from Rubia Gallega is a favourite among chefs and true lovers of characterful beef.
Ordering Porterhouse Dry Aged Rubia Gallega online
Porterhouse 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. All our meat is delivered quickfrozen and vacuum-packed to preserve top quality during transport. You choose the delivery time that suits you best, so you can effortlessly serve a premium cut of Spanish excellence
A Porterhouse is a hearty steak that you can prepare in various ways. Below you'll find a handy guideline. Scroll through and choose your preparation method!
Porterhouse Low and Slow (Searing & Roasting)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a nice roast and the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until evenly browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish and add the cooking fat.
Time: Use the guide below for your own schedule, these times are indicative.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
Rare 52°C, Medium rare 54°C, Medium 57°C, Well done 62°C
Allow for a total cooking time of 45 minutes.
Reversed Sear Porterhouse (Cooking & Grilling)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the temperatures below minus 2 degrees. The last 2 degrees will come during grilling.
Grill or bake the meat on all sides until browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these meats. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with pepper, salt, or rub of your choice.
Internal Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Allow for a total cooking time of 1 hour.
Porterhouse Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Use a vacuum-sealed bag (you can even season the steaks and reseal them). Normally, the packaging can go straight into the warm 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 BBQ until golden brown, you can also use a torch, as grilling or burning will not increase the temperature further.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway or afterward with pepper, salt, or rub of your choice.
Sous Vide Settings for Porterhouse
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium rare: 56°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.80 |
| Energie (kcal) | 160.00 |
| Vet (g) | 7.80 |
| Verzadigd vet (g) | 3.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.30 |
| Zout (g) | 0.08 |
