Rubia Gallega Prime Rib Dry Aged
Classic BBQ meat at its best. I love the firm texture of entrecôte. The strip of fat keeps it tender and full of flavour. Delicious! Cooking entrecôte does require some precision — if it gets too much heat, it can become tough. So stay sharp, and you’ll enjoy it the old-fashioned way!
Bert-Jan Lantinga
Rubia Gallega sirloin steak
Rubia Gallega entrecote is a delicious, firm steak with a characteristic taste. Literally translated, entrecote means 'between the ribs'. This meat is cut from the thin loin, including a nice fat edge. Entrecote has a bit more bite than, for example, a tournedos, but also more flavor. The meat has a fatty edge, which provides extra flavor and prevents the meat from drying out when frying. You will definitely make an impression with Rubia Gallega sirloin steak!
Rubia Gallega meat
With more than 15 different types of entrecote, Butchery is a specialist in the most beautiful varieties from all over the world. Spanish beef Rubia Gallega is known for its beautiful marbling and a characteristic, spicy taste. Many star chefs walk away with this beautiful product. Rubia Gallega cattle comes from the Galicia region and is only slaughtered after two to sometimes even seven years. This ensures that the taste has been able to develop optimally. Moreover, you taste the good life of the animal. Rubia Gallega sirloin steak is not only super tasty, but also a beautiful deep red color: a feast for the eyes and a feast on the table!
Preparation of Rubia Gallega Entrecote
Take the Rubia Gallega entrecote out of the refrigerator at least an hour before cooking. Entrecote is ideally suited for grilling on the BBQ, as this only enhances its rich flavor. Choose a thick steak to prevent drying out. For the same reason, be sure to leave the fat edge intact, even if you don't like fat. You can always trim it off later. Sear the entrecote on the hottest part of the BBQ, sealing both sides. Flip them with tongs and rotate a quarter turn for a beautiful crosshatch pattern. No more than three times, however, as this will ruin your grill marks. Let the entrecote continue cooking on a less hot part of the BBQ until the desired doneness is reached. An entrecote with an internal temperature of 45-50°C is very red inside, 58°C is medium-rare, and 63°C is medium. Anything above that does not benefit the meat. (Read: a waste!). Entrecote simply becomes tough if overcooked.
Only sprinkle the meat with sea salt and coarsely ground pepper just before serving. This Rubia Gallega Entrecote really doesn't need anything more...
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 |
Rubia Gallega Prime Rib Dry Aged
Rubia Gallega Entrecote, matured for 21 days. This variety is known for its beautiful marbling and a refined, spicy taste.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 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 € 100,- FREE delivery.
- Quick frozen and vacuum packed
Classic BBQ meat at its best. I love the firm texture of entrecôte. The strip of fat keeps it tender and full of flavour. Delicious! Cooking entrecôte does require some precision — if it gets too much heat, it can become tough. So stay sharp, and you’ll enjoy it the old-fashioned way!
Bert-Jan Lantinga
Rubia Gallega Entrecote, matured for 21 days. This variety is known for its beautiful marbling and a refined, spicy taste.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Classic BBQ meat at its best. I love the firm texture of entrecôte. The strip of fat keeps it tender and full of flavour. Delicious! Cooking entrecôte does require some precision — if it gets too much heat, it can become tough. So stay sharp, and you’ll enjoy it the old-fashioned way!
Bert-Jan Lantinga
Rubia Gallega sirloin steak
Rubia Gallega entrecote is a delicious, firm steak with a characteristic taste. Literally translated, entrecote means 'between the ribs'. This meat is cut from the thin loin, including a nice fat edge. Entrecote has a bit more bite than, for example, a tournedos, but also more flavor. The meat has a fatty edge, which provides extra flavor and prevents the meat from drying out when frying. You will definitely make an impression with Rubia Gallega sirloin steak!
Rubia Gallega meat
With more than 15 different types of entrecote, Butchery is a specialist in the most beautiful varieties from all over the world. Spanish beef Rubia Gallega is known for its beautiful marbling and a characteristic, spicy taste. Many star chefs walk away with this beautiful product. Rubia Gallega cattle comes from the Galicia region and is only slaughtered after two to sometimes even seven years. This ensures that the taste has been able to develop optimally. Moreover, you taste the good life of the animal. Rubia Gallega sirloin steak is not only super tasty, but also a beautiful deep red color: a feast for the eyes and a feast on the table!
Preparation of Rubia Gallega Entrecote
Take the Rubia Gallega entrecote out of the refrigerator at least an hour before cooking. Entrecote is ideally suited for grilling on the BBQ, as this only enhances its rich flavor. Choose a thick steak to prevent drying out. For the same reason, be sure to leave the fat edge intact, even if you don't like fat. You can always trim it off later. Sear the entrecote on the hottest part of the BBQ, sealing both sides. Flip them with tongs and rotate a quarter turn for a beautiful crosshatch pattern. No more than three times, however, as this will ruin your grill marks. Let the entrecote continue cooking on a less hot part of the BBQ until the desired doneness is reached. An entrecote with an internal temperature of 45-50°C is very red inside, 58°C is medium-rare, and 63°C is medium. Anything above that does not benefit the meat. (Read: a waste!). Entrecote simply becomes tough if overcooked.
Only sprinkle the meat with sea salt and coarsely ground pepper just before serving. This Rubia Gallega Entrecote really doesn't need anything more...
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 |
