T-bone steak (TXULET\u00d3N) – we hear that word and we start salivating, thinking about its texture and flavor. For many, it’s the favorite piece of meat, never equaled, not even by the finest and most tender sirloin. Grilled T-bone steak has something special about it, and it generates an almost atavistic thought when we taste it, which produces (in many of us) a The steak here is called “txulet\u00f3n,” which may be the origin of this prized morsel. There is evidence that people in the Basque Country gathered around this cut of meat on special occasions as early as the 18th century<\/strong>. In the farmhouses of the Cantabrian coast and parts of Europe, males were castrated to develop greater size and strength, as they performed field work in pairs and also served as heating when winter arrived. However, in the farmsteads of the Basque Country, when they reached old age, the oxen continued to receive care for a year or more, accumulating intramuscular fat and gaining weight, as they did no work at all. With slaughter came the utilization of this weight gain, and the loin was considered the best cut, the most prized. <\/p>\n But starting in 1890, animal traction began to be replaced by mechanical traction in the baserris, the main application of the Industrial Revolution in agriculture<\/strong>. Therefore, it was the arrival of the tractor that led to the departure of these cows to the “market,” no longer necessary or profitable as they had been in the past. Then, true pilgrimage sites for rib-eye steak makers emerged that still retain their fame today: Berriz, Tolosa… and the txulet\u00f3n became popular. One of the stars of Basque gastronomy was born.<\/strong><\/p>\n Today, oxen no longer play a role in baserris, and cows from small farms have been disappearing due to globalization and centralization of milk production. Nowadays, the Txuletones we eat mostly come from Germany, Holland, Austria, Poland, etc., where most of Europe’s livestock farms are located. Of course, we also have high-quality meat here, but it’s not enough for everyone. <\/p>\n[\/et_pb_text][et_pb_text disabled_on=”on|on|off” _builder_version=”4.27.4″ _module_preset=”default” text_font=”||on||||||” text_text_color=”#520606″ text_font_size=”14px” text_line_height=”1.6em” text_orientation=”center” max_width_tablet=”530px” max_width_phone=”530px” max_width_last_edited=”on|tablet” custom_margin=”||1em||false|false” animation_style=”fade” animation_delay=”500ms” animation_speed_curve=”ease” text_orientation_tablet=”center” text_orientation_phone=”left” text_orientation_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]\/ A pair of oxen work in the field in a baserri[\/et_pb_text][et_pb_image src=”https:\/\/sugarra.eus\/wp-content\/uploads\/2025\/09\/sugarra.png” title_text=”sugarra” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height_tablet=”522px” height_phone=”120vw” height_last_edited=”off|desktop” custom_margin=”0px||0px||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”||30px||false|false” custom_margin_last_edited=”on|tablet” custom_padding=”0px||0px||false|false” border_radii=”on|10px|10px|10px|10px” locked=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”120px||120px||false|false” custom_padding_tablet=”120px||120px||false|false” custom_padding_phone=”90px||90px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_4,1_4″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” module_class=”res-22-a-imgfcoversc” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” animation_style=”fade” animation_duration=”700ms” animation_delay=”500ms” animation_speed_curve=”ease” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”|85px|||false|false” custom_padding_tablet=”|85px|||false|false” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” custom_css_main_element=”margin:auto;” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”Marcellus|700|||||||” header_2_text_align=”left” header_2_text_color=”#2f1d13″ header_2_font_size=”42px” header_2_line_height=”1.1em” max_width_tablet=”100%” max_width_phone=”100%” max_width_last_edited=”off|desktop” custom_margin=”||1.2em||false|false” header_2_font_size_tablet=”55px” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]\n The beef loin has 13 ribs and can be divided into two parts: the top and the bottom. This forms what is known as the ribeye. Therefore, the txulet\u00f3n is the bone-in cut and can be from the top or bottom<\/strong>. The top loin, on the other hand, has greater intramuscular fat infiltration and therefore greater juiciness (hence its traditional reputation), but it also includes three muscles connected by intermuscular fat that end up discarded on the plate, resulting in greater waste. The bottom loin, on the other hand, has slightly less intramuscular fat and practically no intermuscular fat, so almost all of it is used. <\/p>\n At Sugarra, we\u2019re committed to grilling the txulet\u00f3n in a different way, with intense fire and smoke at the same time. We cook the meat at temperatures that can reach almost 400\u00b0C (in the Kamado <\/a>we use), creating a thicker, almost crispy layer and a much more pronounced chargrilled flavor, while leaving the interior intensely red. This is why we say we have a different kind of steak; we\u2019re not competing; we\u2019ve simply rethought the way we cook it.<\/strong> <\/p>\n[\/et_pb_text][et_pb_code admin_label=”img size cover code” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”]\nA little history<\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/sugarra.eus\/wp-content\/uploads\/\/2025\/09\/lineas-02.svg” title_text=”lineas-02″ align=”center” align_tablet=”center” align_phone=”left” align_last_edited=”on|phone” _builder_version=”4.27.4″ _module_preset=”default” max_width=”45px” module_alignment=”center” module_alignment_tablet=”center” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Assistant||||||||” text_text_color=”#22150D” text_font_size=”18px” text_line_height=”1.6em” text_orientation=”center” max_width_tablet=”530px” max_width_phone=”530px” max_width_last_edited=”on|tablet” custom_margin=”||2em||false|false” text_orientation_tablet=”center” text_orientation_phone=”left” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]\n
Rib Steak<\/h2>\n[\/et_pb_text][et_pb_image src=”https:\/\/sugarra.eus\/wp-content\/uploads\/\/2025\/09\/lineas-02.svg” title_text=”lineas-02″ _builder_version=”4.27.4″ _module_preset=”default” max_width=”45px” custom_margin=”0px||29px|-2px|false|false” custom_margin_tablet=”0px||29px|-2px|false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”off|desktop” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Assistant||||||||” text_text_color=”#22150D” text_font_size=”18px” text_line_height=”1.6em” link_font=”|700|||on||||” link_text_color=”#520606″ custom_margin=”0px||42px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”]\n