IBERICO PRESA STEAK

This is the cut Spaniards fight over at the "Matanza" (traditional Spanish pig harvest). It is frequently marbled and surprisingly tender, especially for a shoulder cut. It has a robust, intense beefy taste and can be cooked medium to medium rare. We like cooking it using the LOW and SLOW reverse sear technique we recommend for our premium loin cuts. Start on a rack in a cold oven set to bake at 250 degrees.  Carefully monitor the internal temperature, flipping frequently, until the core temperature reaches 117-123 degrees, depending on whether you want an medium rare or medium finished steak.  Remove from the oven and immediately sear both sides in a very hot skillet for a few seconds to brown and crust.  Cover with foil and rest for 6-10 minutes before slicing and serving. It's a little trickier, but you can get a similar result with a grill by applying these same cooking principles.