Introducing our exquisite Iberico Presa steak, also known as the Denver steak. In the realm of Spanish butchery, the collar is divided into two sections: the upper collar (Coppa) and the lower collar, which yields the coveted Presa steak. This delectable cut offers three preparation options: as a whole piece, cut into strips, or skillfully butterflied.
When approaching the whole piece, treat it like a roast. Keep the seasoning elegantly simple, allowing salt to work its magic overnight. We aim to achieve an internal temperature of 135 degrees, which can be accomplished through either sous-vide or the oven. When it comes to carving, slicing against the grain is important.
As for the strips, in the world of wagyu, they are known as zabuton strips due to their marbleization. Prepare a hot pan with a touch of trimmed fat, searing the strips for a brief few minutes on each side before allowing them to rest.
And now, our personal favorite: the butterfly cut. Achieved by slicing lengthwise, similar to preparing a chicken breast, this thinner steak cut can be cooked quickly on a cast-iron surface, a couple minutes per side. Let it rest, and enjoy.
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00:00 What is an Iberico Presa Steak
00:11 Where does the Iberico Presa Steak come from
00:33 How to prepare an Iberico Presa Steak
00:40 Seasoning the Iberico Presa Steak
00:52 How to cook the Iberico Presa Steak
00:56 How to cook the Iberico Presa as a whole piece
01:32 How to cook Iberico Presa on the grill
01:43 How to cook the Iberico Presa as strips/ Zabuton Style
2:13 How to cook the Iberico Presa as Butterfly Cut
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