txuleta

Txuleta is a Basque term for a thick-cut beef steak, typically a bone-in rib steak, that is grilled. The word derives from the Spanish chuleta but is written txuleta in Basque orthography, with the initial “tx” representing the sound /tʃ/. In Basque cuisine, txuleta usually refers to a substantial cut, often served as a single portion in restaurants and sidrerías. The related term txuleton denotes an especially large steak, commonly weighed and shared by several people.

Preparation and serving: The steak is salted generously and cooked on a hot grill or griddle, ideally to medium-rare or medium, depending on preference. It is usually rested briefly before slicing and serving. Typical accompaniments include potatoes (patatas) prepared roasted or fried, and simple vegetables such as peppers. The emphasis is on the soundness of the meat’s flavor rather than heavy sauces.

Beverage pairing: Basque traditions commonly pair txuleta with cider (sidra) or txakoli, a light, slightly sparkling white wine.

Cultural context: Txuleta is a signature dish of Basque grilling culture, prominent in the Basque Country of Spain and among Basque communities abroad, with many sidrerías featuring it as a centerpiece of the meal. See also Basque cuisine, Sidra, Txakoli.