The rumps taken from Spanish ex-dairy cattle, left to roam Basque country pasture until they're between 8 and 12 years old. A little less intense than the Galician beef, but with creamy marbling and a fantastic fat covering.
COOKING TIPS
BASQUE BONE-IN RIB EYE
- Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)
- Get your grill or pan smoking hot.
- At the last minute, season well with our Great Cow Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.
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Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:
400g steak: Medium Rare 6-8 minutes Medium 8-10 minutes
800g steak: Medium Rare 12-14 minutes Medium 14-16 minutes
1.2kg steak: Medium Rare 16-18 minutes Medium 18-20 minutes
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Rest on a warm plate, not too hot to touch, for at least 10 minutes.
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Tuck in and enjoy!
