We are delighted to announce that we have partnered with the world\u2019s best steak restaurant El Capricho for the limited supply of selected ox and old cow steak cuts now available at Basco.<\/p>\n
The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, Jos\u00e9 Gord\u00f3n, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime\u2019s work would wind up in El Capricho\u2019s steak being judged as the world\u2019s absolute best by a series of renowned international publications.<\/p>\n
It all starts with the animals. Jos\u00e9 travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 90 days \u2013 intensifying the already spectacular flavours.<\/p>\n
The result is meat unlike any other. Time Magazine called it \u201cthe perfect steak\u201d. American Vogue food writer Jeffrey Steingarten described it as \u201cprobably the greatest steak I\u2019ve ever eaten\u201d. The Guardian featured El Capricho as the best place to eat steak in the world.<\/p>\n
Our old cow steaks from El Capricho have been dry-aged for 21 days from crossbred cattle up to 17 years old.<\/p>\n
This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan \u2013 something heavy that will hold the heat evenly. The important thing to remember is that El Capricho by <\/strong>Gordon<\/strong> beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.<\/p>\n You will receive one frozen vac pac of El Capricho by Jose Gordon rib steak delivered on ice pads.<\/p>\nHOW DOES MY EL CAPRICHO BY JOSE GORDON STEAK ARRIVE?<\/strong><\/h5>\n