The Bone-In Ribeye Steak
The roots of the Basque cider houses are to be found in Astigarraga; hearing the cry of “txotx”, people make their way to the barrels where they serve themselves cider to accompany the Basque bone-in ribeye steak, a 1 kg slab of meat grilled over wood embers. This tradition has been emulated by the best restaurants in cities across Spain, and by others in Europe and America. The red meat bone-in ribeye steak has therefore become a seminal Basque product, transmitter of culture and identity.
“Meat is eaten all over the world, but bone-in ribeye steaks of 1 kilo in weight from old, fat cows, and perfectly barbecued, is only to be found here. The bone-in ribeye steak is the flag of the Basque Country.”