How to Cook Pluma Ibérico

Spain’s most tender pork steak, now at your fingertips.

If you’ve never cooked Pluma Ibérico before, prepare to be blown away. This ultra-tender, feather-shaped cut comes from the end of the pork loin and delivers everything you'd want in a steak: juicy texture, rich marbling, and bold, nutty flavor from Spain’s acorn-fed Ibérico pigs.

Now available through our exclusive partnership with Fermín Ibérico, this cut is ready to take center stage in your kitchen.

What is Pluma Ibérico?

Pluma means "feather" in Spanish, named for the cut’s unique triangular shape and delicate texture. Often compared to the wagyu of pork, it’s one of the most tender, flavorful cuts from Ibérico pigs — known for their free-range lifestyle and acorn-rich diet in Spain’s Dehesa forests.

Naturally marbled and deeply savory, pluma is prized by chefs for its versatility and unbeatable taste.

How to Cook Pluma Ibérico

Weight: ~1.5 lbs
Prep Time: 5 min
Cook Time: 6–10 min
Serves: 2–4
Skill Level: Easy

Ingredients:

• 1 Fermín Pluma Ibérico (~1.5 lbs)
• Kosher salt & freshly ground black pepper

SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

Shop Now
• Olive oil or a light garlic-herb rub (optional)

Instructions:

1. Let It Breathe
   Bring the pluma to room temperature (30–45 minutes out of the fridge) before cooking.
2. Preheat the Heat
   Get your cast iron skillet, grill, or flat-top hot — at least 425–450°F.
3. Season Lightly
   Pluma has its own rich, nutty flavor. Season simply with salt and pepper or brush lightly with olive oil and garlic.
4. Cook to Medium-Rare
   Sear for 3–5 minutes per side, depending on thickness. You’re aiming for a beautiful crust and an internal temp of 135–140°F. Let the marbling do the work.
5. Rest & Slice
   Rest 5–10 minutes. Slice against the grain into ¼" slices for maximum tenderness.

Serving Suggestions

• Steakhouse Style: Serve with roasted potatoes, sautéed greens, and a bold Spanish red.
• Tapas Night: Slice thin and plate with olives, manchego, and crusty bread.
• Modern Take: Pair with charred broccolini and a citrus herb chimichurri.

Why Crowd Cow Loves It

“If pork could be steak, this is it. Pluma is so tender and juicy, it eats like a ribeye — but with more natural sweetness and richness.”

“You don’t need a marinade. Just salt and heat.”

Explore the Full Fermín Ibérico Collection

Our Pluma Ibérico is just one of the standout cuts in this exclusive launch. Fermín is Spain’s most legendary producer of Ibérico pork, known for artisanally cured meats and rare butcher’s cuts like Secreto, Presa, and more.

Every cut is sourced from free-range pigs raised on a diet of acorns and wild herbs — delivering unmatched depth of flavor.

👉 Shop Fermín Ibérico