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How to cook a Avila ribeye

News sponsored by Tierra de Sabor heart of Spain qualitty. Compilation of recipes on food products of Castile and León protected geographical indication or special quality brand.

chuletonavilaIngredients

Directions

Take 4 ribeye with his bone. It is essential that the meat has rested at least 12 days in fridge  and kick it 3/4 hours before cooking.
The steak is dipped into a pot of cold olive oil, leaving drain to release the excess oil and throwing it on a hot plate, keeping about 7 minutes per side, salting with salt and turning it over and holding 3 minutes per that side, salting and then shaking it to expel the excess salt.

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IGP Carne de Ávila

Carne de Ávila (Beef from Avila) is a protected geographic designation for beef originating from the Province of Ávila in Spain. The designation was approved in 1988. Carne de Ávila is produced exclusively from livestock of the Avileña-Black Iberian breed found throughout the region of Castile and León. The regulatory board is headquarted in the city of Ávila.

The Avileña-Black Iberian breed is an evolved specimen from the serrana race, crossed with other breeds of the region, which has resulted in a small population of animals of uniform black coat, although some individuals exhibit degradations on the skin tone.

Carne de Ávila is the source of the original raw t-bone, a typical dish of the Province of Ávila, Castile and Leon, and Spain central.

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 Tierra de SaborShops

Autor: Redacción

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