Chuleton, Chuleta, Txuleton, Txuleta are the same Galician steaks that you may have been lucky to eat in the North of Spain and in the Basque Cider houses. These on the bone rib-eye steaks are from 8-16 year old dairy cattle reared in the pastures around the Portuguese and Galician borders. Chefs Tip: These steaks are best enjoyed caramelised on the outside and rare on the inside. Salt heavily, cook for approx 4-5 minutes per side on a high heat to get a crispy brown char. Place in 200C oven for 20 mins or till internal is 40C. Rest and slice thin with plenty of salt.