Beef in Style: A Guide to Galician Beef and Steak Cuts
At Grøenk Bistro & Grill in Deia and Fornalutx, we serve Galician beef cooked in our charcoal grill oven at around 500°C. Galicia, in north-west Spain, is known for some of the finest beef in Europe, thanks to its green pastures, mild Atlantic climate and traditional farming.
On our menu you will find four classic cuts: T-bone, chuletón, sirloin and tenderloin. This guide explains what makes each cut different and how to choose and order your steak.
Our steaks at a glance
Origin: Galicia, north-west Spain
Cooking: charcoal grill oven, around 500°C
Cuts: T-bone, chuletón, sirloin, tenderloin
For sharing: T-bone and chuletón
Where: Grøenk Bistro & Grill Deia and Fornalutx, Mallorca, open all year
Why is Galician beef so good?
Green pastures and a mild climate. Galicia is one of the greenest and rainiest regions of Spain. Its Atlantic climate keeps the meadows lush for most of the year. Cattle graze on fresh grass, which gives the meat its depth of flavour.
A native breed. Galicia’s own cattle breed, the Rubia Gallega (Galician Blond), is prized throughout Spain for the quality of its meat. Galician beef is protected by the European quality labels IGP Ternera Gallega, recognised by the EU in 1996, and IGP Vaca Gallega / Buey Gallego, a newer label for beef from mature cows and oxen.
Mature beef, deep flavour. Galicia is famous for beef from older cows (vaca gallega). This meat is well marbled, with a layer of fat that melts during cooking and gives the steak its rich, beefy taste. It is the reason the Galician chuletón has such a reputation in Spain.
Tradition. Many farms are still small family businesses, where the animals spend their days on the meadows. This traditional, unhurried way of farming is one of the secrets of the meat’s quality.
The four steak cuts on our menu
Cut | Spanish name | Where it comes from | Texture & flavour | Best cooked |
T-bone | T-bone | the short loin, with the T-shaped bone | two cuts in one: tender fillet and firmer, beefier sirloin | medium-rare |
Chuletón | chuletón (lomo alto con hueso) | the rib section, on the bone | richly marbled, juicy, deep flavour | medium-rare |
Sirloin | lomo bajo | the back, behind the ribs | firmer texture, beefy, with a flavourful fat edge | medium-rare |
Tenderloin | solomillo | beneath the spine | the most tender cut, lean and mild | rare to medium-rare |
T-bone
The T-bone is cut from the short loin and has two different steaks on either side of its T-shaped bone: the tenderloin (fillet) on one side and the sirloin (striploin) on the other. The tenderloin is leaner and softer; the sirloin is firmer, with more fat and flavour. Cooking on the bone keeps the meat juicy. It is a perfect steak to share.
Chuletón
The chuletón is a generous bone-in steak from the rib section. It is richly marbled with fat, which melts over the charcoal and makes it tender, juicy and full of flavour. In Spain it is the classic steak for sharing, sliced at the table.
Sirloin
The sirloin (lomo bajo) is cut from the back of the animal, behind the ribs. It is the same muscle that forms the larger side of a T-bone. It has a firmer texture than tenderloin and a stronger, beefier taste, with a strip of fat along the edge that adds flavour.
Tenderloin
The tenderloin (solomillo) is the most tender cut of beef. It comes from a muscle beneath the spine that does very little work, which is why it is so soft and fine-grained. It has a mild flavour and a melt-in-the-mouth texture, and it is best served rare to medium-rare to keep it juicy.
“A great steak needs only three things: excellent meat, real fire and someone who knows when to take it off the grill.”
How to order your steak
Choose by texture and flavour:
Want the most tender? Choose tenderloin.
Want the most flavour? Choose chuletón or sirloin.
Can’t decide? Order a T-bone and get both.
Eating with friends? Share a chuletón or T-bone.
Choose your doneness:
Doneness | Inside | Core temperature (approx.) |
Rare | red, cool centre | 50–52°C |
Medium-rare | warm, pink centre | 54–57°C |
Medium | pink, firmer | 60–63°C |
Well done | no pink | 70°C+ |
Our tip: marbled cuts like chuletón and T-bone are at their best medium-rare, when the fat has melted but the meat is still juicy. Lean tenderloin is best rare to medium-rare.
Where to eat charcoal-grilled steak in Mallorca’s Tramuntana
Grøenk Bistro & Grill DeiaCarrer Arxiduc Luís Salvador, 11, 07179 Deià · +34 672 16 62 43
Grøenk Bistro & Grill FornalutxCarrer Arbona-Colom, 1, 07109 Fornalutx · +34 672 18 02 07
Both restaurants are open all year, and booking is recommended for dinner. (Read more about how we cook in our article: Charcoal Grill Heaven.)
Frequently asked questions about steak
What is the difference between T-bone and porterhouse?
Both come from the short loin and have tenderloin and sirloin on either side of the bone. A porterhouse is cut from the rear end, where the tenderloin portion is larger.
What is chuletón?
Chuletón is a large bone-in rib steak, popular in Spain and usually shared. It is richly marbled, which makes it juicy and full of flavour, especially when cooked over charcoal.
Which steak cut is the most tender?
The tenderloin (solomillo in Spanish). It is lean, fine-grained and very soft, and best served rare to medium-rare.
What is the difference between sirloin and tenderloin?
Tenderloin is softer and milder. Sirloin is firmer, with a beefier taste and more fat. A T-bone contains both.
Where can I eat Galician steak in Mallorca?
At Grøenk Bistro & Grill in Deia and Fornalutx, in the Serra de Tramuntana. We cook Galician beef in a charcoal grill oven, and both restaurants are open all year.
