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# Rubia Gallega premium dry aged

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premium dry-aged

- Sirloin 300gr€31.05~~€34.50~~
- Sirloin 400gr€41.40~~€46.00~~
- Sirloin 500gr€51.75~~€57.50~~
- Sirloin 750gr€77.62~~€86.25~~
- Cote à l\`os 1kg€81.00~~€90.00~~

Fancy a date with a Spanish brunette? This one is in a class of it\`s own. According to some this breed is only suitable for connaisseurs, but to become a connaisseur one has to start with trying. The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia cow, the very ecological way of breeding and it\`s long ageing are responsible for the culinairy qualities of this meat. Let\`s sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.

Rubia Gallega, legendary Spanish beef with rich marbling and intense flavor. A true gourmet steak, perfect for BBQ or pan cooking.

#### Additional Product Information

allergens

No allergens!

ingredients

Beef

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months.

### preparation

### preparation of dry-aged meat

# Perfect stress-free cooking (for thicker cuts)

### The concept

👉 **preheat + quick high-heat sear**

💡 Works on **BBQ, pan, or grill**  
💡 Ideal for **cuts thicker than 1.5 cm**

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### Step 1 — Preheating

- Bring meat to ± **50°C internal temperature**
- Use low oven (at 50°c) or warm water bath (not hotter dan 50°c)
- ****How long should you preheat?**  
  As long as your aperitif lasts — better too long than too short.**

---

### Step 2 — Direct high heat

- Heat BBQ/pan/grill until very hot
- Pat dry and lightly oil
- Sear directly

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### ⏱️Cooking times & internal temperatures

*(per side, thickness ±2–4 cm)*

- **Bleu (very rare)**
  - 30–45 sec
  - **50–52°C**
- **Rare**
  - 45–60 sec
  - **52–55°C**
- **Medium**
  - 1–2 min
  - **55–60°C**

👉 With thermometer: remove meat 1**–1,5°C before target temp**

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### Step 3 — Rest

- Rest 3–5 minutes

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### Result

- Inside: juicy and precise
- Outside: perfectly seared

---

### Key tips

- For cuts **>1.5 cm**
- Thin cuts → no preheating, just room temp
- Keep seasoning simple

## Sitemap

See the full [sitemap](/sitemap.md) for all pages.