Basque Txuleton Steak
Warm, roasted red peppers, garlic and olive oil add classic flavor to this T-bone steak that’s quick and easy to prepare.
Cooking for 4 people
Ingredients
- 2
txuleta (T-bone steaks), about 1½-inches thick
-
coarse salt and ground black pepper, to taste
- 4 tbsp.
olive oil
- 2
red peppers, halved and seeded
- 2 cloves
garlic, thinly sliced
1Food Prep
About 1–2 hours before cooking, take the steaks out of the refrigerator and allow them to come to room temperature.
30 minutes before cooking, season the steaks well with salt.
Right before grilling, rub the steaks with cracked pepper and some olive oil.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Rub the red pepper halves with olive oil, and place them on the cool side of the grate. Cook until the skins are blackened, about 8–10 minutes.
Cover and let the peppers rest for at least 10 minutes, then scrape off and discard the skins, and cut the peppers into thin strips.
Warm any remaining olive oil in a pan over the cooler side of the grate. Add the garlic and peppers, and season with salt and pepper. Cook for about 8–10 minutes, stirring occasionally, until the flavors have come together, then set aside.
Place steaks on the grill, directly over the coals, and cook for about 5–7 minutes per side for medium rare/medium — when they reach an internal temperature of 145°F on a digital meat thermometer.
Remove the steaks from the heat. Cut the steaks off along the bone, and then cut them into thin strips.
Finish with coarse sea salt and serve with the red peppers.
For safe meat preparation, reference the USDA website.
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