Pluma Iberico is a special cut of pork that comes from the neck end of the pork loin. Because of its pointed shape, in Spain it was given the name “Pluma” which means feather.
This cut of pork has a higher fat content than most, but that fat is exactly what makes this cut so delicious and succulent. It needs to be cooked like a steak, with a crispy char on the outside, medium rare in the center, with some salt and pepper to top it off.
Where to Buy Pluma Iberico Pork Steak
Depending on what part of the world you’re in, you could reasonably head to the local butcher and find some Pluma Iberico alongside prime rib and flank steak. However, for a lot of pork lovers, this special and succulent cut is hard to come by.
If you haven’t considered buying meat online before, now is the time to change that. There are many high quality online meat marketplaces, and a good number of them have high quality Pluma Iberico at their disposal. However, be mindful that regardless of whether you go to a physical location, or an online butcher, the price of Pluma Iberico will be quite high.
How to Cook Pluma Iberico Pork Steak
Because Pluma Iberico is so lean, it makes the perfect cut for something like port tartare, or a pork alternative to beef filet. Even moreso than the Secreto Iberico, Pluma Iberico boasts unbelievable flavor, tenderness, and juiciness. While there are a lot of ways you could cook this cut, there are definitely better ways.
How to Prepare Pluma Iberico for Cooking
The Pluma Iberico’s rich flavor stands on its own, it doesn’t need much help in any dish. While you’re perfectly free to do what you want with your pork, you’ll be the one eating it after all, it would be a huge disservice to drown such a special cut in a bunch of sauces and flavorful spices that would overpower it.
However, if you desire to use a marinade, a tomato based sauce will pair well with it.
After the pork has been seasoned to your desired taste, next up is to sear the steak in a skillet.
Once you’ve got your spice rub or marinade ready, it’s time to move on to the next step.
- Season your steak
- Heat a pan or skillet on medium-high, adding olive oil to the pan once warm
- Sear each side of the pork steak for 3 minutes
- Put your marinade/sauce and Pluma in an oven-safe baking dish
- Cook the Pluma in the oven at 425 degrees Fahrenheit for 4-6 minutes, the thicker the cut the longer you’ll want to cook it
- Remove from the oven and salt & pepper to taste
- Serve immediately
Another great way to cook this delectable hunk of pork is right on the grill. This is also an easier method that doesn’t require too much handling during the cooking process. All you need to do is make sure the pork is as dry as possible before adding it to the grill. If it’s moist, it’ll start steaming and that’s not what you want. Also, the dryer it is, the crunchier you can get the outer layer without burning it.
The flavor is already out of this world, so it really doesn’t need much more seasoning. Salt and pepper is plenty. But, if you do opt for more spices, keep it light. You don’t want to overpower the pluma.
Once ready, just drop it onto the grill on high heat and sear on both sides for about 3 minutes, or until the crusts are browned. Let it rest for 5 minutes and serve with a nice beer and some potatoes.
Pluma Iberico Pork Steak Recipe Suggestions
If you need a bit of inspiration, here are some potential recipes you could try with your fresh cut of pluma.
Barbequed Pluma Iberico with Hazelnut Gremolta
- Begin by marinating your pork in a mixture of olive oil, garlic, and thyme for about 30 minutes.
- While that’s in processs, start up your barbeque.
- While the barbeque is warming and the pork marinating, you can start making the gremolata.
- Chop parsley, garlic, and hazelnuts and add them to a bowl. Add lemon juice, olive oil, salt, pepper, and lemon zest to the bowl and mix well.
- Cook the pluma for up to 3 minutes on each side.
- Let the steak rest for 5 minutes.
- Serve with a spoonful of the gremolata sauce, and your choice of sides.
As you can see, Pluma Iberico is a tasty and widely loved cut of steak. Its popularity has spread far beyond the limits of Spain, and due to the delicious marbling, tender and juicy texture, and incredible flavor profile it really isn’t hard to see why.