The Rubia Gallega, or Rubia Galega, is a native cattle breed originating from the autonomous community of Galicia, in the northwest of Spain.
Rubia derives from the coat color of these cows, namely rubie, which means blonde.
The term Vaca Vieja Gallega – Galician Old Cow – does not define a specific cattle breed but a group of about twenty breeds raised in this region of the Iberian Peninsula.
It’s called Vaca Vieja because the animal is not slaughtered in the early years of life but is allowed to graze freely for several years, on average 6, but sometimes even up to 15-20 years.
A Rubia Gallega is dry-aged for a minimum period of 40 days up to a maximum of 90 days.
The best way to enjoy Rubia Gallega meat is certainly the Chuletón, a rib steak five fingers thick, weighing over a kilogram, usually served medium/rare*, covered with the characteristic yellowish fat crust.
I accompanied it with a side of bratkartoffeln, also known as German fried potatoes, which are thinly sliced potatoes fried in fat such as lard, butter, or vegetable oils. Bacon and onion are common additional ingredients.
*For the type of doneness, refer to:
Blue Rare/Bleu (raw internal core): 100°F
Rare (“bloody”): 118°F
Medium Rare (“medium bloody”): 126°F
Medium (“pink”): 133°F
Medium Well (“half pink”): 134-140°F
Well done (”well cooked”): 147-165°F
As also recommended in the article:
- Difficulty: Medium
- Cost: Very Expensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Grill
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 2.2 lbs Rubia Gallega
- 1.5 lbs potatoes
- 5.29 oz bacon
- 1 onion (optional)
- to taste salt and pepper
- to taste vegetable oil (or butter)
- to taste Maldon salt
Tools
- Thermometer meat thermometer
Steps
Take it out at least one or two hours before cooking to avoid thermal shock to the meat when placing it on the griddle or grill.
It can be cooked on the grill or on the griddle (preferably smooth).
The traditional Galician cooking method first involves bringing the griddle to temperature, when it is very hot, before it starts to smoke, place the meat upright on the griddle, on the fat side, for 1-2 minutes.
After the fat has greased the griddle, flip the meat and cook a few minutes per side (depending on the desired doneness).
It is generally served medium/rare; you can use a kitchen thermometer, ideally it should reach 126°F at the core.
Develop a significant crust by turning the steak multiple times for a time that can vary from 3 to 5 minutes.
You will see how the fat creates the crust that will embellish your steak
Once the desired doneness is reached, wait a few minutes before cutting it so that the fibers relax and don’t release liquids while cutting.
Salt at the end with plenty of Maldon salt.
If the steak is particularly thick, you can finish cooking in the oven, leaving the meat at 212°F until the desired temperature is reached (a rib steak will take about 20 minutes).
For the Bratkartoffeln:
Boil the potatoes for about 10 minutes.
Let them cool.
Slice them.
Brown the oil or butter, add the potatoes trying to occupy all the spaces of the pan. Cook for 10 minutes, then flip them one by one and continue for another 10 minutes without turning them.
In another pan, sauté the bacon in its fat and if desired, together with a sliced onion.
Finally, add the bacon to the potatoes.
Adjust with salt and pepper.
Serve hot.
