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Rubia Gallega Sirloin Modified Tataki
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=CdeYky5UVOY
Rubia Gallega (or Galician Blond) is one of the finest beef varieties. It's exceptionally meaty, with delightful marbling. In my opinion, the best way to savour it is through what I refer to as a modified tataki. The goal is to have the fat render and become crispy, while the meat is seared but remains mostly rare on the inside. • 0:00 - Introduction • 0:26 - Explaining Modified Tataki • 1:11 - Rendering the Fat • 2:49 - Swiftly Searing the Steak • 3:44 - Carving and Plating • Despite its name, the Galician Blond, Rubia Gallega, is primarily grass-fed, giving it these graceful yet robust flavours. Even with the mandatory 45-day dry ageing, a twelve-year-old grass-fed cattle can still be somewhat chewy, despite all the praise it receives. My butcher, Carl, used to offer me complimentary samples of the raw beef to taste before committing to an expensive cut, and I discovered that raw meat with a bit of salt is the best way to relish Rubia Gallega. • The only drawback of serving it simply as a beef carpaccio is that it overlooks the other incredible element of this beef - the grass-fed fat. • To enjoy the best of both worlds, the solution is simple - we prepare it as a beef tataki (a Japanese method of searing only the outer layer of the beef, then plunging it into ice water to cool) with two adjustments. 1) We begin by rendering the fat cap (that's why we opted for sirloin instead of ribeye) and searing the fat properly. 2) To maintain the crispiness of the fat, we skip the ice bath after cooking. • The end result, in my view, is the finest way to appreciate this remarkable cut of meat. • Ingredients • Rubia Gallega sirloin • Salt • Black pepper • Nothing else • Directions • 1. Approximately 10 minutes before cooking (up to 30 minutes), place the steak in the freezer. • 2. Trim the fat to create a single straight line, making it easier to render the fat. Place the excess fat in the cold non-stick pan. • 3. Season the steak on all sides and add the steak, fat side down, to the cold pan, using a pair of tongs. Gradually raise the heat to medium (induction 6.5). • 4. Continually press the fat down for even cooking. You should hear a gentle sizzle and see more oil in the pan. • 5. Once most of the fat has been rendered (the fat strip should become quite thin), increase the heat to high (induction 8.5) to brown the fat side. At this point, it's advisable to maximise your ventilation and open a window. • 6. Swiftly sear the steak on all sides. Turn it as soon as you notice significant browning. • 7. Leave the steak to rest on the chopping board. Once it's cool enough to handle, slice it as thinly as possible. Remove any sinews. • 8. Serve with Maldon salt and nothing else. Not even black pepper. Enjoy. • • ______________ • Follow us on Instagram: / w2kitchn • #W2Kitchen #rubiagallega #galicianblond
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