Although found in most restaurants across Navarre, the T-bone steaks of Baztan-Bidasoa
are the most highly-prized. They are usually grilled over hot coals. They tend to be quite large and should be ordered "al punto" —i.e., brown on the outside and rare in the centre— to fully appreciate their exquisite flavour. The meat is sprinkled with coarse-grained salt just before serving and is usually accompanied by roasted Piquillo red peppers and chips.