Description
Grilling a thick Basque rib steak (txuleta) over charcoal to achieve a medium‑rare interior and a smoky, Maillard‑rich crust.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharrednuttymeatyroastedwoodycaramelized
Origin & History
Civilization
Basque people