Txuleta is typically cooked over medium high heat on a wood or charcoal fire. A skillet or pan could also be used. The meat should be fairly rare inside, with a crispy and slightly salty exterior.
To achieve this, the meat is brought to room temperature over 2-3 hours.
- Each side is cooked for approximately 3-5 minutes depending on thickness, rotating the steak slightly every minute or so to prevent charring.
- It is not salted prior to cooking as this draws moisture out. Instead, it is generously salted with a medium coarse salt on the cooked side once flipped over.
- Once cooked, the excess salt is shaken off before resting. The steak is then cut off the bone into slices and served on a warmed platter to share.