New York Steak Rubia Gallega 300 g - bold flavor and classic steak texture
New York strip, or sirloin steak, is one of the most classic choices for beef lovers. In the Rubia Gallega version from TXOGITXU, it stands out with its deep flavor resulting from the origin of the meat - often from older cows that naturally build its intensity and texture over the years.
This steak is more compact than ribeye but still juicy and very aromatic, especially after a short, controlled aging (about 2-4 weeks).
Quick Product Selection
| Feature | Information |
|---|
| Best for | pan-fry steak, grill |
| Taste | intense, distinctive, beefy |
| Texture | compact, firm |
| Fat content | moderate |
| Cooking | quick frying |
| For whom | people who enjoy classic steaks |
| Not best for | braising, slow cooking |
Why Choose This Product?
- Rubia Gallega breed - known for intense, mature flavor of meat
- Meat from older cows - more complex flavor profile
- Classic New York strip - balance between juiciness and texture
- Aging 2-4 weeks - improves tenderness and flavor
- 300 g portion - convenient for one full serving
Best Uses in the Kitchen
- New York steak on a cast iron pan
- grilled sirloin steak
- medium rare or medium steak
- classic steakhouse at home
Flavor, Texture, and Fat Content
The New York strip is a steak with a more compact and firm texture than ribeye. It has less intramuscular fat but retains juiciness if prepared correctly.
In the Rubia Gallega version, the flavor is more intense, slightly mature, and distinctive, resulting from the animals' age and the way the meat is selected. It's a proposal for people who appreciate the beef flavor more than just tenderness.
Nutritional Values and Natural Ingredients
| Nutritional Value | Approximately per 100 g raw product |
|---|
| Energy | approx. 180–260 kcal |
| Protein | approx. 19–22 g |
| Fat | approx. 10–18 g |
| Carbohydrates | 0 g |
| Naturally occurring ingredients | protein, iron, zinc, vitamin B12 |
Values are approximate and may vary depending on the specific piece. amount of fat and preparation method.
How to prepare?
- Defrost in the refrigerator for 12–24 hours.
- Remove from the refrigerator 30–60 minutes before frying.
- Pat the meat dry and salt it just before frying.
- Heat the pan or grill very hot.
- Fry 2–3 minutes on each side (medium rare).
- Set aside for 5–10 minutes to rest.
Do not overcook – it is key to maintaining juiciness.
How much to order?
| Use | Approximate amount |
|---|
| Steak for 1 person | 250–350 g |
| Steak for 2 people | 1–2 pcs. |
| Dinner for 4 people | 3–4 steaks |
How does it differ from similar products?
| Product | When to choose? | Main difference |
|---|
| New York Rubia Gallega | classic steak | firm texture |
| Ribeye | maximum juiciness | more fat |
| Tenderloin | tenderness | less flavor, more tender |
| Standard rump | classic choice | less intense flavor |
Is it a good choice for children, diet, and specific needs?
- For children: can be part of a family kitchen if properly prepared
- High-protein diet: can be part of the diet
- Keto / low carb: may fit
- Carnivore: may fit as lean meat
- For grilling: very good choice
Storage and packaging
Product deeply frozen. Store in the freezer. Do not refreeze after thawing.
Preparation idea: New York strip on the pan
For whom: 1 person
Time: 20 minutes + defrosting
Amount of meat: 300 g
Ingredients:
- New York steak
- salt
- pepper
- butter
Preparation:
- Take the thawed steak out of the fridge earlier.
- Heat the pan well.
- Fry 2–3 minutes on each side.
- Add butter at the end of frying.
- Set aside before slicing.
Tip: slice the meat against the grain – it will be more tender.
FAQ
What is a New York steak?
It is a striploin steak, known for its firm texture and distinct flavor.
How does ribeye differ from New York?
Ribeye is fattier and juicier, New York is firmer and meatier.
How to cook a New York strip?
Briefly, on a very hot pan or grill.
Is frozen steak good?
Yes, if properly thawed.
How to properly thaw a beef steak?
Best done slowly in the refrigerator for 12–24 hours.
How long to cook a 300g steak?
Usually 2–3 minutes on each side (medium rare).
Is it suitable for grilling?
Yes, very well.
Is it keto-friendly?
It can be if prepared without carbohydrate additions.
Polski
Deutsch
.png)