Vicens Baileys Turron Excellence 14Og
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Where do we start with these beauties? Chuleton, Chuleta, Txuleton, Txuleta are the same Galician steaks that you may have been lucky to eat in the North of Spain and in the Basque Cider houses. These on the bone rib-eye steaks are from 8-16 year old dairy cattle reared in the pastures around the Portuguese and Galician borders. They have a superbly distributed marbling of fat within the steak and often a glorious amount of yellow fat surrounding the steak, all of which gives the meat a delightful succulence and deep intense beefy flavour. These are steaks that you can chew, full of character, texture and flavour.
As with all meats, it is really important that you know you will be at your delivery address all day on the day of delivery. This is fresh meat that is dispatched frozen. It is packed with freezer packs and in insulated packaging to keep it below 6C for 36 hours.
These steaks are best enjoyed caramelised on the outside and rare on the inside. These instructions should help you achieve that.
Take out of the fridge and remove packaging at least one hour before you plan to cook it, to allow the meat to get to room temperature. Sprinkle very generously with Maldon salt and cracked black pepper.
Heat a very lightly greased skillet or heavy bottomed frying pan (on full heat), and then place the steak on for between 3-5 minutes (depending on size), reduce the heat slightly after 2 minutes. Take the steak out , bring the pan up to maximum heat again, and repeat on the other side. Even better, do all of this over charcoal on the BBQ
Let it rest for at least 8-10 minutes.
To serve, cut the steak around the bone to remove the meat and then slice into 0.5 cm slices. Re-assemble, eat and enjoy! Eat it with chips, padron peppers and a glass of Ribera del Duero (check our wine page!)