Grilling is a science all of its own in the world of cuisine. Taking care of the beef, the cut, the preparation, the charcoal, the cooking times, the salt. All with the aim of achieving the perfect bone-in ribeye steak! A mission we share with Borja and José Luis de Iruki – Mature beef. With them today we are going to compete in the 6th National Grill Competition taking place as part of San Sebastian Gastronomika 2015.
Before the competition we all met in the kitchen at the Laia Erretegia to choose the bone-in ribeye steak with which we would participate in the competition. It was great to talk to producers as experienced as these who, over an aperitif, gave us a complete lesson about meat and the work that goes into every piece. Our head chef Jon Ayala got down to work to prepare the first four bone-in ribeye steaks. The factors considered are their aspect, their texture and their flavour. We selected two of the four, which were returned to the charcoal. We all approached the grill and Jon explained how to perfectly salt the chops. It won’t be easy to win this competition, so every detail is enormously important in gaining favour with the jury.
The show will start at 1.30 pm in the Kursaal (Donostia – San Sebastián). We have fine quality produce and Jon’s experience at the grill.
Let’s get on the case team!