José Andrés’ Basque-Style Grilled Rib Eye Steaks, also known as txuleton, are a staple in steak houses and cider houses across the Pais Vasco region in Spain. The most common cow used for this dish is the Rubia Gallega, a native breed from the northwest of Spain. To replicate this dish in the US, you can find Spanish-style txuleton online or ask your butcher to cut a thick rib eye, at least 1 1/2 inches thick.
Cooking Txuleton
The key to cooking a txuleton is to temper it throughout the cooking process. This involves leaving the steak in a warm place, around 100°F to 110°F, until it reaches room temperature. You can then grill it over low heat, around 120°F to 130°F, until the interior reaches 105°F. This process can take around 30 to 40 minutes, depending on the temperature and the steak’s proximity to the flame.
Once the steak has reached the desired temperature, you can increase the heat and sear it over high heat on both sides until it forms a nice crust. This should take around 2 to 3 minutes per side. After searing the steak, let it rest for 10 minutes before slicing and serving.
Serving Txuleton
To serve the txuleton, slice it thinly and season with flaky sea salt and black pepper. Serve it with a green salad made with onions, lettuce leaves, and piparra peppers, dressed with olive oil and sherry vinegar. You can also serve it with confited piquillo peppers for added flavor.
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In the north of Spain, it’s common to find vaca vieja, or “old cows,” which are slaughtered at a ripe old age and then dry-aged for another month or two.
They should be cooked to an internal temperature of 105°F before searing. The recipe also calls for 2 bone-in rib eye steaks, each around 2 inches thick and weighing around 2 lb. The steaks are then seasoned with flaky sea salt and black pepper before serving.
Vaca Vieja
Vaca vieja is a type of steak that comes from older cows, typically between 8 to 14 years old. These steaks are dry-aged for another month or two, which gives them a unique flavor and texture.
His cookbook, “From Spain My Way: Eat, Drink, and Cook Like a Spaniard”, offers a range of traditional Spanish recipes, from tapas to main courses, and is a great resource for anyone looking to explore the flavors of Spain, including local home gems that showcase the country’s culinary heritage.
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