One of my favorite meals I had during the trip with @the.hungry.tourist in Basque Country was at Elkano restaurant. @elkano_jatetxea is famous for the grilled turbot fish but they make an awesome grilled beef 🥩. As with ALL the other places we went to, they neither ask you which cut you would like nor it’s cooking temperature. They all serve a cut called a chuleta which is a leaner ribeye to me. Others said it was a T bone but I didn’t see the T. If you know what a chuleta is let us know. I asked one grill master in San Sebastián what a chuleta cut is in English and he told me it doesn’t exist. He said it’s between a ribeye and a sirloin. The meat is always served salted and medium rare to rare.