Ember-Grilled Txuleta Steak with Coarse Salt

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Ember-Grilled Txuleta Steak with Coarse Salt

The cut rests bone-in over real embers at a height that chars the exterior without racing through the center, and the cook does not flinch. Coarse salt goes on before and after, garlic rubbed into the scored fat, olive oil only at the end. Parsley across the board when it is rested and sliced — proof that the Atlantic coast eats better than anywhere on earth.

Recipe by

Aitor Elizondo

The Pintxo Purist

Prep

35 min

Cook

20 min

Rest

10 min

Total

1h 5m

Method

Prepare the Ember Fire

Build a fire with hard oak or grapevine cuttings in a deep grill pit. Let the wood burn down to a hot bed of embers with intense, glowing heat — you want the fire to be past flame, all ember, all heat.

Prepare the Steak

Remove the beef-steak from refrigeration 30 minutes before grilling. Pat the surfaces completely dry with paper towels — moisture is the enemy of char.

Season the beef-steak generously on all sides with coarse salt and black-pepper. Do not be timid. The salt is not just flavor; it draws moisture to the surface for the crust you want.

Make the Garlic Finishing Oil

In a small saucepan over low heat, warm the olive-oil with the crushed garlic cloves until the oil is fragrant and just beginning to bubble — do not let it brown or fry. Remove from heat and steep for 10 minutes. Strain and reserve.

Prepare the Pepper Side

Halve the bell-pepper and yellow-onion. Brush with olive-oil and season lightly with salt.

Grill Over Embers

Place the beef-steak directly over the ember bed. Grill without moving for 3-4 minutes until a dark, crusty char forms on the presentation side.

Flip the beef-steak using tongs — never pierce the meat with a fork. Grill the second side for 3-4 minutes for medium-rare to medium.

Lay the bell-pepper and onion alongside the steak in the embers. Char until the skins are blackened and the flesh is soft, turning as needed.

Move the beef-steak to a cooler part of the grill and rest for 8-10 minutes. The carryover heat will push the interior to perfect temperature while the crust holds.

Finish and Serve

Arrange the charred pepper and onion on a platter. Place the rested beef-steak alongside.

Drizzle the garlic finishing oil over the steak and peppers with a proud hand. Aitor would allow a little of that oil to pool on the plate — it belongs there.

Serve immediately with good bread to soak the juices, and do not insult the steak with sauce. This is txuleta. Salt, char, and Atlantic pride.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

550

per serving

High in protein · 32gLow sugar · 5gLow salt · 226mg

Protein

32g

Carbs

10g

Fat

44g

Sat. fat

Fiber

Sugar

Sodium

226mg

Gluten FreeDairy FreePaleoWhole30KetoHeart HealthyLow CarbHigh ProteinIron RichZinc Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

per serving

ECarbonCEU all-round· carbon sets the grade

Water

1.1m³

Land

444Pt

Runoff

0.3g P

Bone-in Ribeye Steak drives 99% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderJuicy

Aromas

SmokyGarlickyCharredBeefy

Kitchen Equipment

Primary Tool

Grill

Grill Cast Iron Skillet Saucepan Tongs Chef Knife Cutting Board Pastry BrushPlatterPaper Towels Plastic Wrap

Counter FootprintMedium

Techniques

Ember Grilling Seasoning InfusingRestingCharring

Safety & Storage

Cooking Temperature

Use a calibrated meat thermometer to verify beef reaches minimum 145°F (63°C) for medium-rare. The carryover heat during the 8-10 minute rest period will continue cooking the interior.

High Risk Population

Pregnant women, young children, elderly individuals, and immunocompromised persons should only consume beef cooked to well-done (160°F/71°C) due to risk of foodborne illness from undercooked meat.

Cross Contamination

Keep raw beef separate from all other ingredients, vegetables, and serving platters. Use separate cutting boards and utensils. Wash hands thoroughly with soap after handling raw meat.

Storage

Maintain beef at 40°F (4°C) or below until ready to grill. Do not leave at room temperature for more than 2 hours total. Refrigerate leftovers within 2 hours of cooking.

Equipment Safety

Wear heat-resistant gloves when working near ember beds. Use long-handled tongs exclusively — never pierce meat with a fork, as this releases juices and creates flare-up hazards.

Handling

Pat beef completely dry before seasoning and grilling to prevent excessive flare-ups and ensure proper char formation. Do not move meat while char is forming on the first side.

Pro Tips

Technique

Build your fire and wait — let the wood burn down to pure embers with glowing intensity before you lay the steak on the grill. Flame is the enemy of char; radiant heat from embers is what you want.

Equipment

Use long tongs to flip the steak, never a fork. Piercing the meat releases the juices that are building that crust, and you cannot apologize for losing that.

Substitution

No oak or grapevine? Hard fruitwood like apple or cherry burns clean and hot — it gives excellent embers and is close enough to call it good.

From the chef

At the sidrería in Errenteria, I stood over a pit of embers for eleven years, grilling txuleta until I knew the exact moment the crust was ready to release from the bone. A good ribeye on the bone needs nothing but coarse salt and fire — the fat renders into the char, the bone keeps the center blushing, and you eat it with your hands because you earned it. This is not a dish for people who apologize.

Aitor ElizondoThe Pintxo Purist

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TagsEmber GrilledCharcoal GrilledHigh ProteinTraditionalPremium CutSalt Crusted

Source: generated · May 30, 2026