Rubia Gallega Prime Rib Dry Aged
Rubia Gallega Prime Rib Dry Aged
Op en top BBQ vlees. Ik houd van de stevige structuur van de entrecote. Het vetrandje zorgt ervoor dat het vlees mals blijft én rijk van smaak is. Heerlijk! Entrecote bakken vergt wel wat precisie, want als er teveel hitte in het vlees komt, wordt het vlees wat sneller taai. Koppie erbij dus, maar dan is het ook ouderwets genieten!
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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.8 |
| Energie (kcal) | 160 |
| Vet (g) | 7.8 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 22.3 |
| 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 kruidenboter Cafe de Paris
+ 5,99 |
200 ml Culinaire jus met black garlic
+ 5,99 |
100 gram Butchery's steak seasoning
+ Create a Surf & Turf
+ 39,99 |
2x 125 gram kreeftenstaart Canada
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Op en top BBQ vlees. Ik houd van de stevige structuur van de entrecote. Het vetrandje zorgt ervoor dat het vlees mals blijft én rijk van smaak is. Heerlijk! Entrecote bakken vergt wel wat precisie, want als er teveel hitte in het vlees komt, wordt het vlees wat sneller taai. Koppie erbij dus, maar dan is het ook ouderwets genieten!
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
Op en top BBQ vlees. Ik houd van de stevige structuur van de entrecote. Het vetrandje zorgt ervoor dat het vlees mals blijft én rijk van smaak is. Heerlijk! Entrecote bakken vergt wel wat precisie, want als er teveel hitte in het vlees komt, wordt het vlees wat sneller taai. Koppie erbij dus, maar dan is het ook ouderwets genieten!
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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 668.8 |
| Energie (kcal) | 160 |
| Vet (g) | 7.8 |
| Verzadigd vet (g) | 3.8 |
| Koolhydraten (g) | 0 |
| Suikers (g) | 0 |
| Vezels (g) | 0 |
| Eiwitten (g) | 22.3 |
| Zout (g) | 0.08 |
