Steak Mikhaila - An intense, classic Steak

 

For a traditional Steak Mikhaila it s crucial to use a beef cut of an elderly grass fed cow Ideally Rubia Gallega Galician Blonde or if not at hand any other free range herb eating breed from around Northern Spain Freiresa Cachena Mirandesa you name it The flavour is so intense that no pepper is needed to season the steak Salt does the job Beef cut Sirloin Steak Striploin Steak high heat for 2 5 minutes each side

 

 

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