Txuleton Grilled with Garlic Butter

Serves 2 | Prep 15m | Cook 10-14m

Txuleton is a traditional Basque-style bone-in rib steak, celebrated for its remarkable depth of flavour, generous marbling and impressive size. Sourced from mature cattle, the meat offers a richer, more complex taste than younger beef cuts. When cooked simply over a hot grill, the fat melts into the meat, creating a tender, succulent steak with a beautifully caramelised crust. This straightforward recipe allows the quality of the txuleton to shine while adding a subtle touch of aromatic garlic butter.

Ingredients

- 1 Txuleton
- Sea Salt Flakes
- Freshly Ground Black Pepper
- 2 tbsp Extra Virgin Olive Oil
- 50 g Butter
- 2 Garlic Cloves, lightly crushed
- 1 Sprig of Rosemary or Thyme (optional)

Method

Bring the steak to room temperature: Remove the Txuleton from the fridge at least 1–2 hours before cooking to ensure even heat distribution.
Season generously: Pat the steak dry with kitchen paper. Just before cooking, season well with sea salt flakes and black pepper.
Preheat the grill: Heat your grill or cast-iron griddle pan until extremely hot. A high temperature is essential to achieve a good sear.
Sear the Txuleton: Rub the steak with a little olive oil and place it directly onto the hot grill. Sear for 2–3 minutes per side, or until a deep brown crust forms.
Finish with indirect heat: Move the steak to a cooler part of the grill to finish cooking more gently. Aim for an internal temperature of 50–52°C for rare or 53–55°C for medium-rare.
Prepare the garlic butter: Meanwhile, melt the butter gently in a small pan with the garlic and rosemary or thyme. Allow the flavours to infuse.
Rest the steak: Remove the Txuleton from the grill and rest for 5–10 minutes, loosely covered with foil. This ensures the juices settle and the meat remains tender.
Serve: Slice the Txuleton thickly against the grain. Spoon the warm garlic butter over the top before serving.

Chefs Notes

Pair with roasted potatoes, grilled vegetables or a simple green salad. Excellent with crusty bread to soak up the buttery juices. A bold red wine, such as Rioja or Ribera del Duero, complements the richness perfectly.

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