Pluma steak is one of the most exquisite cuts of Iberian pork out there. So to do it the utmost honor, we're offering you some excellent tips on how to prepare the perfect Pluma steak. That way, when you open up your ruby red cut of Ibérico, you'll know exactly what to do.
What is a Pluma steak?
Pluma has a triangular, wing shape and is extracted from a space next to the loin. Pluma means feather in Spanish, so its no wonder this cut has such a soft and delicately delicious texture, with the perfect balance between fat and lean meat.
Because Pluma has such absurd marbling and an intense flavor, it needs very little coaxing to make it delicious. The simpler the preparation the better.
Tips for Preparing Ibérico Pluma
Thanks to this ideal balance of fat and lean meat, it's easy to cook an excellent Pluma. Just keep these tips in mind and you'll be one step closer to the perfect Pluma steak.
Choosing the Right Meat
You won't be able to find Pluma at a normal grocery store. You'll need to scout gourmet shops that specialize in high-quality Spanish products. Or, order Pluma online through providers like Campo Grande. Your Pluma steak should be far more red in color than the typical pork you're used to seeing. If it's not, it's probably not Ibérico.
Bring to Room Temperature
All meat, Pluma or not, should be removed from the refrigerator at least 2 hours before cooking. This is known as "tempering," and the idea is to bring the meat up to room temperature. If the meat is taken straight from the fridge and cooked, the inside may still be cold, and possibly even raw. For even cooking, bring your Pluma to room temp.
Remember, Less is More
You don't net much to make Pluma shine. The pigs and ranchers do all the work for you to deliver pork with big flavor. All you need is a sprinkle of salt to season Pluma. You can, of course, get creative with other seasonings and sauces. But just keep in mind that it's good all on its own.
Cooking Iberian Pluma Steak
The best way to prepare this cut is by grilling or searing. With such a high level of intramuscular fat, you only need to cook it for about 3 minutes on each side and the outside will get nice and crispy while maintaining a tender interior.
To grill, oil the grates, salt your Pluma, place it over direct heat, and grill for 3 minutes on each side. To sear, heat a pan over medium-high or high heat, drizzle in a little oil, salt it, and cook for the same time on each side.
Seared Pluma Steak Recipe
You can accompany seared Pluma steak with a number of sides. Potatoes, in all their delicious forms, are a classic pairing. Or serve with rice dishes, salads, and other sautéd veggies.
Ingredients for Seared Pluma Steak
- 1 Campo Grande Ibérico Pluma Steak
- Coarse salt
- Ground black pepper
- Extra-virgin olive oil
Preparation for Seared Pluma Steak
- Once the Pluma has been removed from the fridge, season the meat with salt and pepper.
- Heat a drizzle of oil in a frying pan over a high heat.
- When the oil is hot but not smoking, lower the heat and place the Pluma in the pan.
- Cook for 2-3 minutes on each side, depending on how well cooked you like your meat.
- Remove from the heat and serve.
