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Presa Ibérica
Presa Ibérica, a premium cut from the shoulder of acorn-fed Iberian pigs, is celebrated for its exquisite marbling and rich, nutty flavor. This recipe focuses on simple grilling to highlight its natural qualities.
🧂 Ingrédients
- 400 g Presa ibérica(Look for a cut with good marbling.)
- to taste Coarse sea salt(Kosher salt or Maldon sea salt flakes are also excellent.)
- 1 tbsp High-quality olive oil(Extra virgin olive oil for finishing.)
👨🍳 Instructions
- 1
Remove the Presa Ibérica from the refrigerator at least 20-30 minutes before cooking to allow it to come to room temperature. This ensures even cooking. Pat the steaks dry with paper towels. Generously season both sides with coarse sea salt.
⏱️ 20-30 minutes (resting time) - 2
Preheat your grill or a heavy-bottomed skillet (cast iron is ideal) over high heat. You want the cooking surface to be very hot. If using a skillet, add the olive oil and let it shimmer but not smoke.
⏱️ 5 minutes (preheating) - 3
Carefully place the seasoned Presa Ibérica onto the hot grill or into the skillet. Sear for 4-6 minutes per side, undisturbed, until a deep golden-brown crust forms. The internal temperature should reach approximately 55-58°C (131-136°F) for medium-rare, or 60-63°C (140-145°F) for medium.
⏱️ 8-12 minutes (total cooking time) - 4
Transfer the cooked Presa Ibérica to a clean cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Slice the steak against the grain into thick pieces. Drizzle with a tablespoon of high-quality olive oil just before serving.
⏱️ 5-10 minutes (resting time)
💡 Conseils de pro
- ✓Allowing the meat to reach room temperature is crucial for even cooking.
- ✓Don't overcrowd the pan or grill; cook in batches if necessary.
- ✓Medium doneness showcases the beautiful marbling and succulent texture of Presa Ibérica.
- ✓The resting period is as important as the cooking time for a tender steak.
- ✓Presa Ibérica is a cut from the shoulder of the Iberian pig, known for its exceptional flavor and fat content.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Serve with a vibrant romesco sauce.
- Pair with a simple green salad dressed with vinaigrette.
- Enjoy with grilled Padrón peppers or roasted garlic.