‹ The Steakhouse 50 › Jiménez de Jamuz
No. 1 in the world · November 2026
La Cúpula de El Capricho
No. 1The cut to order
The chuleta de buey: a bone-in rib of mature ox from old Spanish breeds (Rubia Gallega, Sayaguesa, Retinta)
No. 1 in the world on the 2026 list. José Gordón raises and ages his own oxen at El Capricho, and the whole meal turns on that one chop.
Why it's here: worldbeststeaks.com · foodswinesfromspain.com · maxgrosenberg.substack.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.
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Checked November 13, 2026. Hours and booking rules change; check with the restaurant before you go.
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