Andres Serves Up Grilled Rib Eye Steaks

By Megan Collins 01/09/2026 2 min read 2 views

Txuleton, also known as chuleton in Spanish, is a thick rib eye that you’ll find in steak houses and cider houses across the Pais Vasco. The most common cow found in Spain is the Rubia Gallega, a native breed to the northwest. To make this dish, you’ll need a thick rib eye, at least 1 1/2 inches thick, which can be found online or by asking your butcher to cut one to size.

The key to cooking a txuleton is to temper it throughout the cooking process, allowing the inside to cook to medium rare without charring the outside. This can be achieved by leaving the steak in a warm place, such as the top section of your grill, set to 100°F to 110°F, or using an adjustable grill rack.

To start, place the steaks on a clean work surface or platter and let them come to room temperature. Heat up a grill, preferably charcoal, until the coals are glowing and hot. Set a grate or rack a foot or two above the coals, aiming for a temperature of 120°F to 130°F. Brush the steaks with olive oil and set them on the grate to slowly cook, flipping them over after 15 minutes or so, until the interiors reach 105°F on a meat thermometer.

While the steaks are cooking, cut a small white onion in half and soak the slices in cold water for 15 minutes. Then, drain and toss them with olive oil and sherry vinegar, seasoning with kosher salt. Set the onions aside and prepare the rest of the ingredients, including butter lettuce, piparra peppers, and pimientos del piquillo confitados.

Once the steaks have reached 105°F, remove them from the grill and set aside on a platter. Increase the heat on the grill and sear the steaks over high heat on both sides until they form a nice crust. Remove the steaks and let them rest for 10 minutes before slicing and serving with a green salad and confited piquillo peppers.

In the north of Spain, it’s common to find vaca vieja, or “old cows,” which are slaughtered at a ripe old age and dry-aged for another month or two.

The recipe for txuleton shows the importance of temperature control and patience in cooking. By taking the time to temper the steak and cook it slowly, you can achieve a perfectly cooked txuleton with a nice crust on the outside and a medium-rare interior.

Temperature control is essential.