Txuleta, or chuleton, is a thick bone-in beef steak; the Basque version comes from aged cows and bulls and is grilled over an open flame, as at Casa Rufo.
About Basque Country, translating a Wall Street Journal piece, describes txuletas as steaks from cows and aged bulls that are traditional in the Basque Country. Casa Rufo in Bilbao began as a deli founded in 1955 and its restaurant has been a Bilbao classic since 1995; its specialty is a steak grilled over an open flame, sold by the kilo as a grilled T-bone at 70 euros or a 100-day dry-aged one at 95 euros. Berton also lists a grilled sirloin steak from large cattle.
