No. 13 in the world · November 2026
Asador Bastian
No. 13The cut to order
The txuleton: well-marbled, bone-in cuts roasted over coals and sold by the pound
The side people talk about
The bone marrow potato purée
No. 15 in the world in 2026, North America's best in 2025, and on The New York Times' 50 best restaurants in the U.S. (2024).
Why it's here: en.wikipedia.org · robbreport.com · robbreport.com
Make it at home
Basque txuleta: the bone-in rib steak over embers
1 hour, plus 1 hour to come to temperature · Serves 3 to 4. The Basque asador way, from Tolosa to Hondarribia: one thick, well-marbled bone-in rib of older beef, salted with nothing but coarse salt, cooked hard over glowing coals so the outside chars and the inside stays red and warm, sliced and served on a hot plate with green peppers.
Is this your place?
You're No. 13 on the Steakhouse 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
<a href="https://www.chefamazing.com/steakhouses/asador-bastian"><img src="https://www.chefamazing.com/steakhouses/badge/asador-bastian.svg" alt="Asador Bastian on the Steakhouse 50" height="46"></a>
Something changed? Write to hello@chefamazing.com.Steakhouses near it
Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
Chef Amazing remembers every place you ate, keeps the lists friends send you, and helps you cook it at home.