Txuleta

Name: Txuleta
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 bone-in rib steak, about 1.2kg and 5cm thick, at room temperature; Coarse sea salt; Fried green peppers (piparras), to serve

Txuleta/choo-LEH-tah/

Also known as: Chuleta, Chuleton, Txuleton, Basque Rib Steak

About this dish

A thick, bone-in rib steak from older cattle, grilled over charcoal so it is charred outside and very rare inside, seasoned only with coarse salt.

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Ingredients

🥩1 bone-in rib steak, about 1.2kg and 5cm thick, at room temperature

🧂Coarse sea salt

🫑Fried green peppers (piparras), to serve

Method

Serves 2

Let the steak come to room temperature for at least an hour.

Light a charcoal grill and let it get very hot.

Grill the steak for 5–7 minutes per side until deeply charred, keeping the inside rare.

Stand it on its bone to warm through for a few minutes.

Slice off the bone, scatter with coarse salt and serve with fried peppers.

✓ What Makes it Authentic

Txuleta is the pride of Basque cider houses (sagardotegiak) and grill restaurants (asadores), where it is shared at the table.

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Txuleta

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