No. 11 in the world · November 2026
Casa Julián de Tolosa
No. 11The one to order off the fire
The chuleta, salted only and grilled over the embers, with the piquillo peppers
What it burns: Vine cuttings and oak, on a sloped iron grill
An old Basque asador where the grill man moves the chop around the embers by feel; regularly named one of the best steaks in the world.
Cook it at home
Basque-style bone-in rib steak (txuleta) at home
1 hr 15 min (45 min tempering), 20 min hands-on · 2 to 3 people. The asador way is almost no recipe at all: a thick, well-aged chop, coarse salt, and heat strong enough to crust the outside while the middle stays rare. A charcoal grill is best; a cast-iron pan and a hot oven get you most of the way.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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