Txuleta

Name: Txuleta
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Basque
Ingredients: 0.9 kg Bone-In Aged Ribeye (Chuletón/Txuleta); 1 tbsp Coarse Sea Salt (Sal Gorda), for grilling; 1 tsp Coarse Sea Salt (Sal Gorda), to finish; 1 tbsp Extra Virgin Olive Oil, optional, to drizzle at the end

Txuleta is a show-stopping Basque-style bone-in aged ribeye that shines with minimal seasoning and high-heat searing. The method is simple—bring the meat to room temperature, finish with coarse sea salt and a touch of good olive oil, then char until a deeply caramelized crust forms while the interior stays juicy.

Txuleta is a show-stopping Basque-style bone-in aged ribeye that shines with minimal seasoning and high-heat searing. The method i... Show more

es-pv Traditional Basque Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

35 min

Price

6,42 €

Calories

656 kcal

few ingredients

quick

gluten free

high protein

Method

Heat and season

Heat the grill to very high heat and let the grates get blazing hot for 15 minutes. While it heats, pat the Bone-In Aged Ribeye dry with paper towels, then season it generously on all sides with most of the Coarse Sea Salt meant for grilling, keeping a small pinch back for the finish.

Grill the steak

Set the steak on the hottest part of the grill and leave it alone until the underside is deeply browned and releases easily, 4 minutes. Flip once and grill the second side for 4 minutes more. If the steak has a thick fat cap or edges, stand it on those sides briefly so the fat renders and crisps.

Rest the txuleta

Transfer the steak to a board or warm platter and rest it loosely tented with foil for 10 minutes so the juices settle before you cut in.

Finish and serve

Slice the txuleta against the grain if you want portions, sprinkle with the reserved coarse salt for a finishing crunch, and drizzle with Extra Virgin Olive Oil if using. Serve right away while the crust is still crisp and the center is juicy.