Entree: Spain – Basque Country – Txuleta (Thick, bone-in rib steak grilled Basque-style over hot coals and simply seasoned with coarse salt)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 2 bone-in rib steaks (txuleta), approx. 16 oz (450 g) each, 1.5–2 in (3–5 cm) thick
- 2 tbsp (30 g) coarse sea salt, plus extra for finishing
- 1 tbsp (15 ml) olive oil for rubbing (optional)
- 1/2 tsp (2.5 ml) freshly ground black pepper (optional)
- 2 cloves garlic, halved (for rubbing the grill or steak)
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Bring the steaks to room temperature for 30–60 minutes. Pat dry and lightly brush with olive oil if using; season both sides generously with coarse sea salt and a little black pepper if desired.
2. Prepare a very hot charcoal or wood fire (or a very hot grill). If using garlic, rub the hot grill grates or the steaks briefly with the cut garlic for a light aroma.
3. Sear the steaks directly over the hottest part of the fire 3–5 minutes per side for medium-rare depending on thickness, turning once to develop a strong char and crust.
4. Move steaks to a cooler area of the grill or reduce heat and continue cooking to desired doneness, or finish in a 400°F (200°C) oven until internal temperature reaches preferred level (about 120–125°F / 49–52°C for rare, carryover will raise temperature).
5. Transfer to a board, sprinkle with a little extra coarse salt, and let rest 8–10 minutes. Slice against the grain or serve whole with lemon wedges and a scatter of chopped parsley.