40 Days Dry Aged Txuleton Recipe

Bring to temperature

Remove the 40-day dry-aged txuleton from the refrigerator 60–90 minutes before cooking and leave it uncovered on a rack so it comes to near room temperature. Pat both sides dry with paper towels; dry surface is essential for a good sear.

Season

About 40 minutes before cooking (or just before searing if you prefer), liberally season both sides and the exposed bone with kosher salt and freshly ground black pepper. The dry-aged beef benefits from a generous but simple seasoning to highlight its concentrated flavor.

Preheat pan and oven

Position a heavy cast-iron skillet or stainless steel pan over high heat and preheat your oven to 375°F (190°C). Heat the skillet until it is smoking hot—this will take about 8–10 minutes on a strong burner.

Sear the steak

Add beef tallow or oil to the hot skillet and swirl to coat. Carefully place the txuleton fat-side and meat-side down (use tongs). Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5 minutes. If you want crosshatch marks, rotate the steak 45° halfway through each side's sear time.

Finish in oven with aromatics

Reduce heat to medium, add the unsalted butter, crushed garlic cloves and thyme to the pan. As the butter foams, tilt the pan slightly and spoon the butter, garlic and thyme over the top of the steak in 30–45 second intervals for 1–2 minutes. Transfer the skillet to the preheated oven and roast until the internal temperature reaches your target: 115–118°F (46–48°C) for rare, 122–125°F (50–52°C) for medium-rare. For a large bone-in txuleton (2–3 inches thick) this usually takes 6–12 minutes—use an instant-read thermometer in the thickest part away from bone.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Rest allows juices to redistribute and carryover cooking to finish. Internal temp will rise ~5–8°F (3–4°C).

Finish and serve

Slice the txuleton across the grain into thick slices (about 3/4 to 1 inch). Arrange on a warmed platter or plates. Sprinkle lightly with flaky sea salt. Serve with pan juices spooned over slices and optional compound butter on top if using.

In a small bowl, combine softened unsalted butter, minced shallot, chopped parsley, lemon zest and flaky sea salt. Mix thoroughly until homogenous. Spoon onto plastic wrap, shape into a log, wrap tightly and chill until firm. Slice rounds and place on hot steak to melt at service.