BBQ bife de tira

The cook, step by step.

1. 1

   Step 1

   Done

   Clean the bife de tira where necessary. We begin in this recipe with cleaning and halfing the bife de tira. We're supposed to leave the fat edge at the top of the meat like when preparing entrecote. This fat gives more flavor to the meat and we want to keep that of course. We then cut the bife into the middle of the tira. This is gonna get you a more smoother hole at the BBQ. The thicker the meat is, the bigger the difference in terms of gaping inside and outside. So this is what we want to avoid, and that's why we cut him.

2. 2

   Step 2

   Done

   Add salt and phase 1 reverse sear. We add salt to both sides after the halfring of the meat. Then we prepare the BBQ for indirect gaping with a dome temperature of 140-150 degrees Celsius. When the BBQ reaches this temperature, we place the chunk smoke wood on the charcoal and then put the bife de tira on the BBQ as shown below and add the core thermometer. We set this to 52 degrees Celsius. We cook the meat with the lid closed until the thermometer goes off. This takes about 45 minutes to 1 hour. Don't pin me on it because every piece of meat is different and so it can take a little longer or shorter.

   Internal temperature: 52°C
3. 3

   Step 3

   Done

   Preparing sauce The moment the bife de tira lies indirectly on the BBQ it is time to prepare our sauce. We melt the 50 grams of butter in a pan, slash the shallot and add it to the melted butter together with the bay leaves and the pepper grains. Let's then fry until the shallot is golden brown. Once this has happened, add the beef fond and let it cook until about 50% is reduced. Next you add the whipping cream and then let it boil again until you have a sauce of desired thickness. If you're in favour of a thinner sauce, then you can take it off the fire sooner. As the whole then boiled to the desired thickness, you remove the bay leaf from the sauce as a last step.

4. 4

   Step 4

   Done

   Bife the tira grilling Now that the sauce is ready to boil and the meat has reached 52 degrees internal temperature, it's time to rebuild the BBQ to direct preparation and grill off the meat so you have achieved beautiful grill stripes on both sides or the desired color. Keep an eye on the meat during this phase because it can go very fast. You want the internal temperature of the meat not to exceed 58 degrees, so make sure you measure it occasionally.

   Internal temperature: 58°C
5. 5

   Step 5

   Done

   Let it rest After you have reached the desired colour, get the bife de tira from the BBQ and let it rest under some aluminium foil for 10 minutes. This allows the moisture that lies on the surface of the meat to pull back into the flesh. In addition, it also provides a nice even gap. After resting you can then serve it with the delicious pepper cream sauce! Be careful when cutting the meat that you cut it against the wire, so the threads are as short as possible and have the desired tender effect you want. Enjoy!

   10m