Rubia Gallega Ribeye Dry Aged
Rubia Gallega is truly a beautiful breed with a refined flavour, and when paired with an already tasty steak like ribeye, the result is simply outstanding. Delicious!
Bert-Jan Lantinga
What is a Rubia Gallega Ribeye?
Rubia Gallega ribeye is cut from the prime rib of the beef, which is an extension of the strip loin (entrecote). Ribeye has a rounder shape compared to the strip loin, and the meat is marbled with fat, making it tender and juicy. It’s a popular cut among meat enthusiasts! A good ribeye is buttery tender and full of flavor, thanks to its high degree of marbling, also known as intramuscular fat. Moreover, ribeye is cut from a muscle that the cow rarely uses. ‘Lazy muscles’ naturally result in soft and tender meat. This ribeye has also been aged for 21 days, ensuring that even when cooked medium, its tenderness and flavor remain intact.
Where does the name ribeye come from? There are several theories. Some say that a ribeye steak gets its name from the round shape of the muscle from which it’s cut, resembling an eye. Others suggest that the cut comes from the ‘eye of the rib.’ Sounds logical too. Then there are those who claim that the small piece of fat in the center of a ribeye makes it look like an eye. Well... you choose!
Rubia Gallega
Rubia Gallega is quickly gaining popularity in the Netherlands and Belgium, and for good reason. This Spanish beef breed has an exceptional origin and a refined, distinctive taste. A clear characteristic of this beef is the subtle marbling, or intramuscular fat. This fat between the muscles ensures buttery soft meat. In Galicia, it’s common practice to slaughter cattle only after two to seven years, allowing the flavor of the meat to mature further. This contributes to the more intense flavor of Rubia Gallega ribeye compared to a ‘regular’ ribeye. The animals live a free life, enjoying only natural food such as grass, tubers, and herbs. You can taste this origin. Rubia Gallega beef has a slightly herby flavor, which many chefs highly appreciate. As a result, more Spanish farmers in the Galicia region are focusing on breeding this popular local breed. And we couldn’t be happier... Rubia Gallega Ribeye is a must-try if you ask us!
Authentic Meat & Craftsmanship
Authentic meat like Rubia Gallega ribeye goes hand in hand with craftsmanship. When the meat arrives at The Butchery, it first undergoes a quality check. Then, the meat is trimmed, with our butchers meticulously removing all connective tissues, membranes, and excess fat. The Rubia Gallega ribeyes are hand-cut to size, vacuum-packed, and flash-frozen within the hour to ensure optimal quality.
- Take the ribeye out of the fridge at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 669 |
| Energie (kcal) | 160 |
| Vet (g) | 7.8 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.3 |
| Zout (g) | 0.08 |
Rubia Gallega Ribeye Dry Aged
Rubia Gallega Ribeye, 21-day aged Spanish beef. Rubia Gallega is beautifully marbled, with rich flavour thanks to its exceptional fat distribution.
+ Flavour enhancers
+ 4,99 |
100 gram Steakbutter Bernaise
+ 5,99 |
200 ml Meat Jus with Thyme
+ 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
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella 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
Rubia Gallega is truly a beautiful breed with a refined flavour, and when paired with an already tasty steak like ribeye, the result is simply outstanding. Delicious!
Bert-Jan Lantinga
Rubia Gallega Ribeye, 21-day aged Spanish beef. Rubia Gallega is beautifully marbled, with rich flavour thanks to its exceptional fat distribution.
-
Product Information
-
Preparation
- Take the ribeye out of the fridge at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel.
- Heat a pan on the stove and add a generous knob of butter or olive oil along with fresh herbs.
- Let the pan get very hot, then place the steak in the pan.
- Cook the ribeye for 1 minute per centimeter per side. For a 2 cm thick ribeye, cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- While cooking, baste the ribeye with its juices and the fresh herbs in the pan. This technique is called arroseren.
- Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
- Finish with coarse sea salt and pepper, and slice against the grain.
-
Voedingswaarde
-
Reviews
Rubia Gallega is truly a beautiful breed with a refined flavour, and when paired with an already tasty steak like ribeye, the result is simply outstanding. Delicious!
Bert-Jan Lantinga
What is a Rubia Gallega Ribeye?
Rubia Gallega ribeye is cut from the prime rib of the beef, which is an extension of the strip loin (entrecote). Ribeye has a rounder shape compared to the strip loin, and the meat is marbled with fat, making it tender and juicy. It’s a popular cut among meat enthusiasts! A good ribeye is buttery tender and full of flavor, thanks to its high degree of marbling, also known as intramuscular fat. Moreover, ribeye is cut from a muscle that the cow rarely uses. ‘Lazy muscles’ naturally result in soft and tender meat. This ribeye has also been aged for 21 days, ensuring that even when cooked medium, its tenderness and flavor remain intact.
Where does the name ribeye come from? There are several theories. Some say that a ribeye steak gets its name from the round shape of the muscle from which it’s cut, resembling an eye. Others suggest that the cut comes from the ‘eye of the rib.’ Sounds logical too. Then there are those who claim that the small piece of fat in the center of a ribeye makes it look like an eye. Well... you choose!
Rubia Gallega
Rubia Gallega is quickly gaining popularity in the Netherlands and Belgium, and for good reason. This Spanish beef breed has an exceptional origin and a refined, distinctive taste. A clear characteristic of this beef is the subtle marbling, or intramuscular fat. This fat between the muscles ensures buttery soft meat. In Galicia, it’s common practice to slaughter cattle only after two to seven years, allowing the flavor of the meat to mature further. This contributes to the more intense flavor of Rubia Gallega ribeye compared to a ‘regular’ ribeye. The animals live a free life, enjoying only natural food such as grass, tubers, and herbs. You can taste this origin. Rubia Gallega beef has a slightly herby flavor, which many chefs highly appreciate. As a result, more Spanish farmers in the Galicia region are focusing on breeding this popular local breed. And we couldn’t be happier... Rubia Gallega Ribeye is a must-try if you ask us!
Authentic Meat & Craftsmanship
Authentic meat like Rubia Gallega ribeye goes hand in hand with craftsmanship. When the meat arrives at The Butchery, it first undergoes a quality check. Then, the meat is trimmed, with our butchers meticulously removing all connective tissues, membranes, and excess fat. The Rubia Gallega ribeyes are hand-cut to size, vacuum-packed, and flash-frozen within the hour to ensure optimal quality.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 669 |
| Energie (kcal) | 160 |
| Vet (g) | 7.8 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.3 |
| Zout (g) | 0.08 |
