Does Spain Make the Best Steak in the World?
- David Connolly
- 12 minutes ago
- 1 min read
From ancestral oxen to months-long aging in controlled chambers, this is a look at how some of Spain’s most prized beef is made. I visited Gesalaga Okelan in Zarautz, Basque Country, Spain, to understand why steak here is so different.
00:00 Welcome to Zarautz, Basque Country
01:12 A closer look at ancestral oxen with Patxi
03:18 Why these animals are deeply linked to the Basque Country
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07:11 Why temperature and humidity are crucial for dry aging
08:50 Fat sweating at 1°C
10:05 What happens when meat isn’t dry-aged? Croquetas, of course
10:45 Why mold is dry aging’s worst enemy
11:52 An 8-month-aged ox weighing nearly 1,000 kg!
14:11 Why marbling isn’t always the key to great steak
16:05 How to tell an animal’s age by looking at the loin
17:05 Less manipulation, better dry aging
18:55 How to cook steak properly with Chef Iker (rare is best)
22:20 Why Iberian native cattle breeds almost went extinct
25:12 Curiosities about Erromin Farm, from 600 years ago
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