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Txogitxu - Perhaps one of the world's great steaks?
It might sound like a tongue twister at first, but meat lovers sometimes call Txogitxu meat one of the world's great steaks. Txogitxu beef comes from Spain, from the Basque Country to be precise, and is the new superstar of the meat world. Txogitxu meat is fiery red and has an almost yellow layer of fat. Well, we at Butch naturally had to try it out and fired up our Big Green Egg. But enough talk—steak pictures say more than a thousand words:
If you want to try it yourself, here's the step-by-step photo guide, and at the end of the article you'll also find the PDF recipe to download and print. Have fun!
Ingredients for Txogitxu Steak
- Salt
- Pepper
- Meat: We got ourselves a 1,3 Kilo strip loin aged on the bone. If you need tips on where to order meat online, just ask us.
Step 1: Unpack the meat
Self-explanatory, right? So no comment ;-)
Step 2: Let the meat come up to temperature
Even though we were outside, "room temperature" is the rule of thumb.
Step 3: Heat the grill to maximum heat
Bring the grill—our favorite, the Big Green Egg—up to full heat.
Step 4: Grill the Txogitxu steak
Over maximum heat, sear or grill each side for 2–3 minutes or so. Then take it off the grill and wrap it in aluminum foil to keep the meat warm. Meanwhile, bring the Big Green Egg down to about 100 degrees Celsius and put the Txogitxu meat back on the grill for about 1 hour, without aluminum foil. Also very important: Grill over indirect heat. We've already shown you how to set up a Big Green Egg for indirect grilling in our video on grilling spare ribs.
Step 5: Take the meat off the grill
After about 1 hour, your mouth will already be watering, but we need to be patient just a little longer. So take the meat off the grill, wrap it in aluminum foil again, and let it rest for 10 minutes.
Step 6: Get the Txogitxu steak ready to serve
Option 1 or...
...remove the meat from the bone and cut it into slices with a good knife. Then sprinkle on a pinch of mild sea salt and freshly ground pepper—now that's good!
Recipe to download
And here, as promised, is the Txogitxu steak recipe as a PDF to download and tack to your grill ;-)
Frequently asked questions about Txogitxu - Could it be a great steak?
What is Txogitxu, and why is it considered such a good steak?
Txogitxu is a high-quality beef from the Basque Country, known for its intense marbling and distinctive flavor. It comes from older cows that live in the wild and feed on aromatic herbs, resulting in a distinctive aroma.
How does Txogitxu differ from other steaks?
Compared with conventional steaks, Txogitxu stands out for its more intense marbling and fuller flavor. The animals' longer lifespan and natural diet contribute significantly to these differences.
How do you prepare Txogitxu properly?
To prepare Txogitxu, we recommend warming the steak over indirect heat to about 45 degrees Celsius and then grilling it over high heat for 2 minutes per side. The recommended internal temperature is 55 degrees Celsius.
What are the benefits of eating Txogitxu?
Eating Txogitxu offers a rich flavor experience thanks to the animals' species-appropriate living conditions and natural diet. Your purchase also supports traditional farming practices in the Basque Country.
Where does the name 'Txogitxu' come from?
The name 'Txogitxu' combines the Basque terms 'Txotx' (the call to tap a barrel of cider), 'Gipuzkoa' (the region in the Basque Country), and 'Txuletón' (the rib-eye steak).
