Txuleta
Txuleta: Basque thick-cut aged rib steak grilled over hot coals
In the cider houses of Astigarraga and Hernani, the January-to-April season ends every meal with a txuleta: a huge bone-in rib steak from an older cow, aged for weeks, seared over oak coals and sliced at the table. It is eaten very pink inside with plenty of coarse salt and a plate of fried green peppers. A rare whole steak is generally safe when the outside is well seared, because bacteria sit on the surface, but for pregnant women, young children or anyone with a weakened immune system, cook it to at least 63 °C in the centre. A common mistake is cooking a fridge-cold steak, which burns outside before the middle warms. Chef's tip: salt only once the first side is seared, so the surface stays dry and crusts well.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Take the 2 ⅝ lb bone-in beef rib steak, 5–6 cm thick, well aged out of the fridge 45–60 minutes before cooking so it loses its chill. Pat it completely dry and rub with 1 tbsp olive oil.
5 minStep 2: Light a charcoal grill and let it burn down until the coals are covered in white ash and so hot you can hold your hand above the grill for only 2 seconds. A heavy cast-iron pan on a very high heat works too.
30 minStep 3: Grill the steak for 6–7 minutes without moving it, until it has a dark brown crust and releases easily.
7 minStep 4: Turn it over, scatter half the 1 tbsp coarse sea salt on the seared side and grill 6–7 minutes more. Stand it on its fat edge for 1–2 minutes to render the fat. For rare it should read about 122°F in the centre; for medium, or for anyone who should avoid rare meat, cook to 145°F.
9 minStep 5: Rest on a warm board for 5 minutes. Cut the meat off the bone, slice it 1.5 cm thick and sprinkle with the rest of the 1 tbsp coarse sea salt. Serve on a very hot plate, with fried peppers alongside.
6 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 52 g
- Carbs
- 0 g
- Fat
- 39 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does txuleta take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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