Learn how to cook Iberian secret in the best way
Learn how to cook Iberian secret in the best way

Learn how to cook Iberian secret in the best way

The Iberian secret is a very select cut of pork whose diet is based on acorns. It has a unique flavor and, best of all, it is very easy to prepare. To prepare a restaurant dish, you must know how to cook the Iberian secret in the best way, grilled and without many ingredients.

Is it possible to maximize the flavor of the Secreto ibérico?

The secreto is also known as "cruceta" or "lomito" and is a cut of Iberian pork that is extracted from the upper part of the brisket, very close to the front legs or shoulders of the pig. Extracted from what is commonly known as the armpits. It is a very gourmet cut, with fat marbling that gives it a delicious flavor.

If you have tasted the Iberian secret in a restaurant, you have probably always wanted to learn how to make it. There is no science to it! And one of the advantages of the Iberian secret is that it is very easy to prepare. All you have to do is grill it and add a little salt. However, to enhance the delicious flavor of this cut you have to know how to control the temperature and, of course, the cooking time. The meat should not be raw, but not overcooked either, the key is to find the perfect balance!

The Iberian secret can not only be grilled, in steaks, but you can also barbecue it or even bake it in the oven. When you bake it, it is best to put it in the oven with baking potatoes and put the secreto on top of a bed of potatoes. The flavor will be incredible!

This cut is so versatile that you can offer it to your guests in any style. You can present it as grilled steaks, with fried potatoes; as part of a good risotto and even on toast with goat cheese and caramelized onion. These are gorgeous recipes that don't need much effort!

On the other hand, to enhance the flavor of the secret, you can also accompany it with a good pairing of sauces such as blue cheese, mushroom, red fruit Pedro Ximénez reduction.

How to cook Iberico de secreto properly?

As with all cuts, when you place the secreto on the fire, the meat should be at room temperature. The time varies depending on the season of the year and where you are; if you are in a cold climate or in winter, then take the meat out of the refrigerator two hours in advance; during the summer or in warmer climates, one hour will be enough. You will know that the meat is ready to take to the fire because it will have a shiny appearance.

On the other hand, the griddle or frying pan should be very hot at the moment of placing the secret. Do not add oil and then the meat; wait until the utensil is very hot (be careful not to burn the oil), and then add the meat. If you get ahead of yourself, the meat will be soft.

On the other hand, the secret is that the cut is so that it is  done instantly, and in two minutes you will have a delicacy on your plate! Once the meat is at room temperature and the frying pan or griddle is very hot, it will be enough to place the secreto and seal it on both sides. The time depends on the thickness of each steak, but it is usually no more than two minutes on each side. You will only need to turn it once and add salt, pepper and aromatic herbs (the latter depends on each person's taste).

Recipe for Iberian pork secret in blue cheese sauce

Ingredients

  • Iberian secret in fillets.

  • 200 milliliters of cooking cream.

  • 100 grams of blue cheese in pieces.

  • 25 grams of unsalted butter.

  • Five grams of cornstarch.

  • A clove of garlic or a teaspoon of garlic powder.

  • Coarse salt.

  • Freshly ground black pepper.

  • Extra virgin olive oil.

Elaboration

  • The first thing to do is to prepare the blue cheese sauce. To do this, heat the cream in a saucepan of sufficient depth.

  • When the cream starts to boil, pour in the grated cheese and garlic powder or crushed garlic.

  • Stir constantly so that all the ingredients are dissolved and incorporated.

  • In a frying pan, add a drizzle of olive oil and cornstarch.

  • When the cornstarch begins to toast, that is, when it starts to change color, add the cheese sauce and lower the heat.

  • Let it cook for 10 to 15 minutes.

  • While the sauce finishes cooking, preheat the griddle or frying pan and add a drizzle of olive oil.

  • When the pan is hot, add the Iberian secret fillets and, before turning them over, add a pinch of coarse salt.

  • Remove and serve on a plate with the blue cheese sauce on top.

  • Serve with fried potatoes or roasted or steamed vegetables.

TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method