Bife De Tira Fermented Garlic
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?
Equipment
- Brush
- Dripping tray/oven tray
Ingredients
- 700 grams Iberico pork Bife de Tira
Black Garlic Mayonaise
- 4 tbsp fresh parsley chopped
- 200 grams creme freche
- 200 grams mayonaise
- 1 tsp sea salt
- ½ tsp black pepper
- 1½ tbsp lemon juice
- 1 tsp sugar
- 3 tbsp ground fermented garlic
Instructions
Black Garlic Mayonaise
- If you want to make black garlic in it'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'm using 3 tbsp for this recipe. Then it's done and you can keep it aside for the recipe or store it for another time.
Bife de Tira
- Fire up your smoker or BBQ and set it for indirect heat. In my case I'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.
Nutrition
Calories: 660kcalCarbohydrates: 6gProtein: 42gFat: 51gSaturated Fat: 13gPolyunsaturated Fat: 23gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 137mgSodium: 1046mgPotassium: 744mgFiber: 0.3gSugar: 3gVitamin A: 377IUVitamin C: 10mgCalcium: 31mgIron: 1mg
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