Txuletón

01 / ABOUT THE DISH

About the dish

Txuletón is a Basque bone-in ribeye steak, prized for its deep flavor, heavy marbling, and impressive thickness—cut from mature, grass-fed dairy cows. A cheaper txuletón is typically sourced from older dairy cows brought in from countries like Poland and Germany, then pasture-raised in the Basque region for several years to enhance the taste and marbling. A premium alternative is the Rubia Gallega, a Galician native breed admired for its rich flavor, generous marbling, and golden-hued fat. The steak is typically grilled over a wood or charcoal fire—though a heavy skillet may be used—to achieve a crisp, golden crust and a rare to medium-rare center. The cooked txuletón is carved from the bone, sliced into thick, juicy pieces, and served on a warm platter for sharing, often accompanied by a side of either peppers, tomatoes, potatoes, or spring onions.