Basque Country · Spain
Chuleton
The chuleton (Basque: txuleton) is a huge bone-in rib steak grilled over wood or charcoal, the centrepiece of the Basque and Navarrese asador tradition. It is cut from mature dairy cows and oxen, often 8-14 years old, prized for the deep flavour and yellow fat that age gives the meat.
Approximate, per 1 person's share of a shared steak (~250g cooked ribeye). Values vary by recipe and portion.
Where it comes from
The chuleton (Basque: txuleton) is a huge bone-in rib steak grilled over wood or charcoal, the centrepiece of the Basque and Navarrese asador tradition. It is cut from mature dairy cows and oxen, often 8-14 years old, prized for the deep flavour and yellow fat that age gives the meat. Seasoned only with coarse salt and seared hard on the outside while staying rare within, it is typically shared between diners and carved off the bone.
Where to eat Chuleton
0 restaurants worldwide serve it.
The variants
Txuleton de vaca vieja
From old retired dairy cows, richly flavoured with aged marbling.
Txuleton de buey
From ox, the rarest and most prized version.
Chuleton a la brasa
Grilled over glowing wood embers in a Basque asador, salted after searing.
Cook it yourself
- Chuleton
A colossal bone-in rib steak from a mature cow, grilled hard over embers until the crust is charred and the inside stays scarlet and juicy, the chuleton is the altar of the Basque asador. Salt, fire and good meat are the whole secret.