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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Grilling a thick Basque rib steak (txuleta) over charcoal to achieve a medium‑rare interior and a smoky, Maillard‑rich crust.
Origin: Basque people (Traditional (centuries‑old)) — Basque Country (Northern Spain and Southwestern France)
See full technique reference →At surface temperatures of 140–165 °C the Maillard reaction rapidly forms melanoidins, pyrazines and aldehydes that give the steak its characteristic smoky and nutty aroma. Internal temperatures above 60 °C cause excessive protein denaturation, leading to a dry, tough texture, while resting 5–10 minutes allows myosin fibers to relax and juices to redistribute for optimal tenderness.
Primary Reaction
Maillard reaction
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