El Monstruo de las Txuletas

Por Borja Zubiaurre y su equipo

Dry-aged meat and the Basque Country

El Monstruo de las Txuletas

Por Borja Zubiaurre y su equipo

And how eating dry aged bone-in ribeye steak in a Basque cider house earned its popularity.

Having asked in our cider making environment, no-one remembers a challenge anything like it. Basque tradition and the latest trend in grilling bone-in ribeye steaks face to face.

It all started when a group of close friends from the town of Urnieta (Gipuzkoa) became entangled once again during the morning pote or drink on the by now classic controversy of dry-aging meat. The opponents? Joxe Fagoaga, butcher, and Eugenio Setien, cider maker.
It’s them we have to thank for giving us the chance to taste and enjoy a 93-day Iruki Dry-Aged and to compare it with a 25-day Iruki PREMIUM.

To lend greater importance to the test, we had the luck of being joined by the man considered best at the Grill in the Spain of 2015, Jon Ayala from the Laia Erretegia.  Specialist of the moment in European dry-aged bone-in ribeye steaks and the first in the Basque Country, he soon got down to cooking this highly appreciated meat.

Magical and unique moments. The kind that stay forever in a corner of your memory. Butchers, cider makers, grill chefs and people who love good eating, and drinking! As the Plazaola brothers would say, together, discussing such a fortunate opportunity to enjoy good food. At the end of the day, feeding knowledge.

The first bone-in ribeye steaks were the Iruki PREMIUM, perfect, juicy, fresh and flavoursome. Cider, their perfect match. We felt at home, it was all very familiar. Nothing new.

Then it was time to try the dry-aged, and oh my! Strength, great flavour, ochre and maroon colour, air-dried beef, foie gras… the intense aroma reminded me of game dishes. It sent me off to open a bottle of Ribera del Duero. That’s another question, no more no less. Is a Gran reserva better than a Crianza?
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