7 STEPS TO GRILLING A BONE-IN RIBEYE STEAK

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Imanol has the recipe for preparing an old, fat cow in a video and a song. He believes it is a cultural product packed with emotion.

 

 

THE BONE-IN RIBEYE STEAK RECIPE

Take a piece of red meat from an old, fat cow, some 4 or 5 centimetres deep; remember to take it out of the fridge a couple of hours before cooking, giving it time to reach room temperature, since the centre of the steak will be cold (around 3ºC) and must warm to around 15ºC. That’s when you can put it on the barbecue, over lively flames. It only takes 3 or 4 minutes: grill it on one side, turn it over, sprinkle the cooked side with coarse salt. Now cook the other side for 3 or 4 minutes. Take the steak off the heat, giving it a shake to loosen the salt. The steak will be perfectly cooked on the outside, red and bloody on the inside.

Ideally, it should be served on a plate heated to 50ºC.

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