The Basque txuleta is a bone-in ribeye from old dairy cattle (vaca vieja, 8 to 14 years), aged 30 days, salted heavily and cooked rare over oak embers on a chargrill, served on a sizzling plate so the diner finishes the meat to taste.

The Basque txuleta tradition descends from the asador kitchens of Tolosa and Gernika, where retired dairy cattle (vaca vieja, often Galician Rubia Gallega or Basque pirenaica) were aged for the deep marbled fat and cooked over oak coals on simple iron grills (parrillas). Bar Nestor in San Sebastian, since 1980, became the canonical city counter for the dish, serving txuleta for two with the tomato salad and pimientos de Padron as the only sides. The dish moved into the Michelin canon through Casa Julian in Tolosa and Asador Etxebarri in Axpe (Atxondo) under Bittor Arginzoniz. In San Sebastian, Casa Urola, Eme Be Garrote and Bar Nestor anchor the canonical txuleta service in 2026.

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