bife de tira

This Bife De Tira might seem as a veal, or even beef steak but actually this Bife De Tira with it’s beautiful fat strip to its side is actually a cut of pork meat. And the fact that that might confuse you is exactly why this cut of pork is totally worth the purchase. You see, when you find a cut of pork with this kind of marbling and color there can only be one explanation; This is high quality pork. For this special occasion i made a Mayonnaise sauce with garlic that has been fermenting for 8 weeks to get to this result.In this recipe ill show you all the hows for a special steak.Bife De Tira with a beautiful powerful fermented garlic mayonnaise that you can make at home. If you can’t afford michelin restaurants like i do, why not bring them to your house?

Bife De Tira Fermented Garlic

Iberico pork Bife de Tira

parsley (chopped)

creme freche

mayonaise

tsp sea salt

½ tsp black pepper

lemon juice

tsp sugar

tbsp garlic

If you want to make black garlic in it&#39;s self you need a rice cooker that is able to run at a temperature that is deisgned to keep your rice warm. You need to let this cooker run for 8 weeks straight.

Fill your rice cooker up with whole bulbs of garlic.

After around 8 weeks your garlic turns black from the inside and the aroma is getting very nice again after weeks of smelling rotten.

Then you are left with black looking dried out garlic cloves which you also can find in de store nowadays. You need around 25 cloves of that for this recipe.

Grind them down into a dust in your grinder.

Build the base for your mayonaise and at the garlic after the rest. Perform a taste test to be sure if you need more or less; I&#39;m using 3 tbsp for this recipe. Then it&#39;s done and you can keep it aside for the recipe or store it for another time.

Black Garlic Mayonaise

Fire up your smoker or BBQ and set it for indirect heat. In my case I&#39;m using the Masterbuilt smoker which i can use for direct heat as well.

Add a chunk of apple smoke wood if you have that ability.

Let them smoke on a aluminium dripping tray untill they reach a temperature of 65°C/150°F

Change the BBQ setup for direct heat.

Brush the mayonaise on top of the steaks and put them on that searing hot grill grate mayonaise pointing down.

Get that almost instant char and flip them.

Brush the other side as well and flip again.

Let it rest for 10 minutes and serve with some more mayonaise on top.

Bife de Tira

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Bife De Tira Fermented Garlic

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The most viewed bife de tira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bife De Tira Fermented Garlic

The most viewed bife de tira recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine