When it comes to Bilbao it’s all about great food, and no dish captures this better than a T-bone steak, or “txuleta” as it’s known in the Basque Country. Celebrated for its intense flavour and juicy texture, this cut of meat is an icon of Basque cuisine that attracts locals and tourists alike. More than just a meal, enjoying a T-bone steak in Bilbao is an immersive culinary experience, from the smoky aroma of the grill to the quality of local produce. Here, T-bone steaks are cooked with passion and precision, respecting traditions and honouring the ingredients. From century-old restaurants to modern steakhouses, Bilbao offers a range of places to savour this classic. Join us on this tour of the best spots to experience an authentic T-bone steak in and around the Basque capital.
- Meat in Basque cuisine: a journey to the origins of the T-bone steak
- Top restaurant picks in Bilbao: from grill to plate
- Recommended spots around Bilbao: steakhouses with character in Bizkaia
Meat in Basque cuisine: a journey to the origins of the T-bone steak
In the Basque Country, a T-bone steak or “txuleta” isn’t just any cut of meat. Ideally, it comes from old oxen or cows, often native breeds like the Blonde d’Aquitaine or Pirenaica, raised in the region’s lush mountains and meadows. This meat, with its unique depth of flavour and texture, is carefully selected for the ideal cut from the upper loin, featuring a central bone, interspersed fat and perfect marbling that ensures exceptional juiciness.
The origins of the Basque T-bone steak date back to traditional farmhouses, where families would castrate male cattle to help them grow larger and stronger for farm work. When these oxen reached old age, they were kept for a year during which, free from work, the natural fats from their diet would fatten them up and enter their muscles. They were then slaughtered, and their meat was used in a wide range of dishes, with the prized loins being roasted on large grills and shared at communal feasts. Records of these culinary celebrations in the rural areas of inland Bizkaia and Gipuzkoa date back to the 18th century.
One of the secrets to Basque T-bone steak lies in its maturation process, an art that involves resting the meat under controlled temperature and humidity conditions to develop and enhance its flavour. During this time, the meat’s natural enzymes break down the muscle fibres, resulting in a more tender texture and a deeper flavour. Basque butchers and restaurants are true masters of dry-ageing, a process that can take anywhere from 20 to over 100 days, depending on the style and experience of the master griller.
Once the meat reaches its ideal maturation point, the next crucial step is grilling, a ritual taken very seriously in the Basque Country. The grill, ideally fuelled by oak wood, seals the outside of the meat, caramelising its natural juices and creating a crispy crust, while the inside remains juicy and full of flavour. The ideal cooking point for Basque T-bone steak is “al punto menos”, or medium rare, meaning it should be seared on the outside and red, but hot, in the centre.
Preparing T-bone steak also involves a special sprinkle of coarse salt just before grilling, which helps to seal in the juices and adds a perfect contrast to the meat’s rich flavour. In many Basque cider houses, this moment becomes a true spectacle for diners, who can watch the grill master skilfully and carefully prepare the steak. The result is a dish that needs nothing more, except perhaps for some roasted peppers or chips on the side.
Top restaurant picks in Bilbao: from grill to plate
Asador Etxebarri: a haven for grilled T-bone steaks
One of the most iconic places to enjoy a T-bone steak near Bilbao is Asador Etxebarri, a paradise for lovers of grilled meats. Although it’s located around 50 km from Bilbao, in the small town of Atxondo, this steakhouse deserves a special mention as one of the best in the world. Etxebarri, run by grill master Víctor Arguinzoniz, offers an unbeatable experience where meat is the star. Its T-bone steak is famous for its perfect combination of a smoky flavour and juicy texture, cooked to perfection over wood coals. Here, the T-bone steak is an ode to simplicity and technique.
El Viejo Zortzi: tradition and modernity in the heart of Bilbao
For those who’d prefer to stay in the centre of Bilbao, El Viejo Zortzi is a must visit. This restaurant blends Basque tradition with modern touches, and its T-bone steak is one of the most renowned in the city. Using Friesian beef of the highest quality, the T-bone steak at El Viejo Zortzi is served just right, with homemade chips and Gernika peppers on the side. The extensive, carefully selected wine list is perfect for a pairing with the steak’s powerful flavour. The welcoming atmosphere and attentive service complete the experience.
Asador Indusi: a rustic and cosy chargrilled classic
Right in Bilbao’s Old Town, you’ll find Asador Indusi, a restaurant that has preserved the tradition of Basque T-bone steak with a warm, familiar touch. Here, the meat is carefully selected and cooked over a wood-fired grill to bring out all its subtle flavours. Indusi’s T-bone steak is famous for its generous cut and ideal cooking point, achieved thanks to the skill of its master grillers.
Recommended spots around Bilbao: steakhouses with character in Bizkaia
Asador Horma Ondo: the best-kept secret in Galdakao
Located in Larrabetzu, around 15 minutes by car from the centre of Bilbao, Asador Horma Ondo is one of Bizkaia’s best-kept secrets. With a rustic ambiance, this establishment—winner of the best grill restaurant in Spain—is renowned for its spectacular Galician beef, masterfully chargrilled. The secret to its success lies in the quality of the meat and the skill of the grill master, who achieves a caramelised crust on the outside while keeping the inside juicy and full of flavour. The side dishes of baked sliced potatoes and roasted piquillo peppers add a traditional touch that rounds off the experience.
Asador Goiko Benta: a journey to the roots of Basque cuisine
Located next to the Arantzazu sanctuary, an hour from Bilbao, Asador Goiko Benta is a culinary gem nestled among mountains and green landscapes. With a cosy, rustic charm, this 500-year-old country house has a steakhouse that serves one of the finest T-bone steaks in the region, with local beef matured to perfection. Here, the meat is served over glowing hot coals, allowing diners decide how they like it cooked. The experience at Goiko Benta is as much about celebrating the meat as it is about embracing the surrounding nature.
