Spain · City guide
Basque asadores and pintxos bars serving steak. 10 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Central Bilbao asador holding a Repsol Sun, specialising in ox and beef chops from its own herd and national selections, with some pieces aged for very long periods.
Steakhouse
Long-established city-centre asador with more than four decades at the grill, a classic Bilbao address for txuletón.
Steakhouse
Deusto grill restaurant serving chops mainly from Galician Blond, Friesian and Simmental cattle aged for more than 40 days.
Steakhouse
Traditional farmhouse steakhouse on Mount Artxanda above the city, grilling well-marbled Friesian txuletón aged around 30 days.
Steakhouse
Small two-person grill in Uribarri cooking txuletón from old Simmental cows, aged at least two months, in a Japanese-style kamado over oak charcoal.
Steakhouse
Long-running classic restaurant in central Bilbao known for its chops from older local cows.
Steakhouse
Central Bilbao asador with a pintxos bar, known for grilled ox chops from the Valles del Esla and Galician Blond cow chops, weighed and shown with their origin label…
Steakhouse
Long-established grill house on Calle García Rivero serving charcoal-grilled chuletón from older Friesian cattle alongside grilled fish and pintxos.
Steakhouse
Traditional coastal-style asador in central Bilbao that grills older-cattle beef chops and whole fish over holm-oak charcoal, with private dining rooms.
Steakhouse
Family-run asador in a restored farmhouse on the slopes of Mount Pagasarri, known for heavily aged beef chops grilled over coals and a large terrace overlooking Bilbao.
Cook at home
Butcher & supplier
Butcher stall in the Mercado de la Ribera specialising in domestic veal, beef chops and ox steaks.
Butcher & supplier
Mercado de la Ribera butcher focused on beef and Galician veal.
Butcher & supplier
Family butcher dating from 1987 that ages beef in dedicated dry-ageing chambers and sells matured Galician chops alongside local veal and prepared dishes.
Butcher & supplier
Neighbourhood butcher in business since 1959, sourcing beef from nearby Basque farms and selling txuletón, boneless chops and barbecue cuts.
Local tips
Beef from older cows, aged for weeks. Deep yellow fat and an intense, nutty flavor.
A bone-in rib steak of a kilo or more, grilled whole and sliced for the table.
Chuletón is served poco hecho. Ask for al punto if you want it closer to medium.