El Capricho Steak

El Capricho steak, and the Spanish bodega it hails from, is renowned worldwide for its unrivalled and exceptional quality – the absolute pinnacle of prime beef steak. This long-established family-run restaurant in the tiny village of Jimenez de Jamuz in Leon, is the stuff of gastronomic legend. El Capricho steak is judged as the world’s absolute best by a series of renowned international publications.

For the last 25 years, Bodega El Capricho has been driven by Jose Gordon, an extraordinary restaurateur, chef and farmer who has high respect for the animals he rears, sustainability and the supreme quality of their meat. He is incredibly selective regarding the oxen he chooses to raise on his farm and also their diets. Jose Gordon beef has had a good life and has enjoyed years relaxing prior to slaughter and dry ageing, which shows in the final product.

Rearing – The Source

What makes El Capricho beef so incredibly good is the noble ox. Jose Gordon scours the north of Spain and Portugal for the very best working animals he can find. He is very particular and vets all the animals’ owners to ensure the oxen he buys have not been maltreated because in the words of Jose Gordon “Happy animals produce the best meat.”

He brings them back to his natural organic farm where he pampers them typically for 5 years before slaughter. Jose Gordon beef oxen have a charmed retirement. They are allowed to graze at their leisure on wild herbs, thyme, rosemary, lavender and acorns. This not only helps relax them, it also gives the meat its wonderful marbled fat, flavour and texture.

What also elevates El Capricho steak and beef above all others is the dry-ageing process. After slaughter, El Capricho beef is hung to cure at low temperatures for 90 days. This lets time do its work on the meat which intensifies the already incredible flavours.

You can see the meat curing at Bodega El Capricho where it hangs and adds an unmistakable aroma. Slow ageing can take weeks or even months, depending on what each piece requires. As it ages, the external fat filters into the meat to give Jose Gordon beef its wonderful smooth, buttery texture. Its tenderness and flavour build up slowly day by day.

Who is José Gordon?

José Gordon has long been celebrated as a culinary icon in Spain, primarily for his renowned steakhouse, El Capricho, famed for its exceptional quality. However, as you descend into the dimly lit, amber-hued depths of El Capricho’s hand-carved clay cave—surrounded by table after table, with echoes of unfamiliar words spoken in familiar accents from across the globe—it becomes clear that his reputation extends far beyond Spain. José is, in fact, world-famous.

In recent years, he has turned much of his focus to his passion for winemaking, continuing the legacy of his grandfather. His project centers on ancient Mencía vines, many of which are over a century old, with some surviving from the pre-phylloxera era. These vines thrive in the high desert at altitudes of 800 to 1,000 meters, rooted in iron-rich clay and sandy soils that trace their origins to the slate deposits of nearby Monte Teleno, the highest peak in the Galician Mountains.

Ox Chorizo and Salchichón

These two cured sausages are the quintessential specialties of León, crafted with a unique El Capricho recipe. They are made from a blend of meat, beef fat, and Iberian pork fat, cold-cured following the time-honoured Leonese tradition. The result is a product with a bold, intense flavour and an unparalleled balance.

Before serving, remove the vacuum seal and peel off the casing from the chorizo or salami. Slice thinly by hand for the best texture and flavor. Perfect for cold-cut platters as a starter, paired with our cecina. They’re also an excellent addition to homemade tomato sauces, making an ideal companion for pasta dishes.