Steaks
Meat where the main thing is taste
We work with Galician beef, one of the most valuable products in European gastronomy. It is a meat with a pronounced character, depth of flavor and a natural texture that is revealed during the cooking process.
Dry-aged aging
Each steak is aged for 30 days, allowing the meat to become more tender and rich. The result is complex flavor notes, from a light nuttiness to a deep, concentrated meaty flavor.
This is the case when the meat speaks for itself.
We don't overload the dishes - we only emphasize the natural qualities of the product. The right temperature, precise work with fire and attention to detail allow us to preserve juiciness and texture.
Our approach to steaks
Each steak:
prepared with the correct temperature and degree of doneness
rests after cooking to maintain juiciness
served without overloading - the emphasis remains on the meat
Cooking method
We don't complicate the process - we control it and this is what ensures the consistent quality of each steak.
We bring the meat to a state where it reveals its maximum - soft, juicy, with a pronounced texture and deep flavor.
It's an approach that's not about complexity, but about control. That's why the steaks at Como Yo are consistently delicious and juicy—no matter the day or the order.
Precision in cooking
Steaks that make people come back
We work with Galician beef, where not only the product but also the precision in its preparation plays a key role.
Steaks are grilled taking into account the degree of doneness to preserve the natural juiciness and structure of the meat.
Signature sauces created by the chef complement the meat in well-balanced combinations, emphasizing its flavor and adding depth without overloading the base.
This approach allows you to open the meat in a balanced, accurate way and at the level at which it is returned.
