Quick-Seared Ibérico Rib Cap Steak with Whipped Feta & Pomegranate

Tender, beautifully marbled Campo Grande Ibérico Pluma meets tangy whipped feta in this flavor-packed recipe. The steak is seared until golden, sliced thin, and served over a cloud of creamy feta with bursts of pomegranate and crunchy pistachios. Fresh scallions and chives bring brightness to every bite, while warm naan is perfect for scooping up all that goodness. It’s an effortless appetizer or a relaxed dinner that feels a little special.

FEATURED CUT

Ibérico Rib Cap 'Pluma' Steak

$69.00 18–25oz

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Recipe for Quick-Seared Ibérico Rib Cap Steak with Whipped Feta & Pomegranate

Ingredients

For the Whipped Feta

• 6 ounces crumbled feta cheese
• 4 ounces plain Greek yogurt
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2–3 tablespoons water, as needed
• Freshly ground black pepper, to taste

For the Ibérico Pluma Steak

• 1 pack Campo Grande Ibérico Rib Cap ‘Pluma’ steak
• 1 tablespoon olive oil
• Salt, to taste
• 1 teaspoon freshly cracked black pepper

For Serving

• ¼ cup pomegranate seeds
• 2 tablespoons chopped pistachios
• 1 scallion, thinly sliced
• 2 teaspoons chopped fresh chives
• Warm naan bread, for serving

Preparation

1. Add the feta, Greek yogurt, and olive oil to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Add the water if needed, 1 tablespoon at a time, until the mixture reaches a soft, spreadable consistency. Season with a little black pepper and set aside.
2. Remove the Ibérico Pluma from the refrigerator about 1h before cooking. Pat it dry with paper towels, then season both sides generously with salt and freshly cracked black pepper.
3. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the oil and swirl to coat the pan. Once hot and shimmering, add the steak and sear for about 3 minutes per side. For best results, use an instant-read thermometer to check the internal temperature, aiming for 145°F. Transfer the steak to a cutting board. Let it rest for 5 minutes so the juices can settle before slicing.
4. Slice the Pluma thinly against the grain. Spread the whipped feta across a large serving platter, creating soft swirls with the back of a spoon. Arrange the sliced steak over the feta. Dress with the pomegranate seeds, chopped pistachios, scallions, and fresh chives over the top. Finish with a light drizzle of extra-virgin olive oil and a little more black pepper. Bring the platter to the table with warm naan on the side. 
   

FEATURED CUT

Ibérico Rib Cap 'Pluma' Steak

$69.00 18–25oz

QUICK ADD