notably in bilbao it is a place called Markina
and outside that area just had a great one from Madrid's Pelotari

both are typical rustic old restaurants with a convivial atmosphere. the first you can be seated eating a steak next to all the locals standing up at the bar for pintxos.

they dont ask you how its done - they cook to their liking and slice it for plating. the steaks come more rare than anything ive ever seen - blood red in center. very yellow fat indicative of cattle's diet. most similar to a bistecca fiorentina

couldnt get a reservation for , but michelin-starred Extebarri is notable for its chef elaborately making his own charcoal from fresh cords. thats how dedicated he is