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?

Course Main Course
Cuisine Argentinian, BBQ, French, Spanish
Servings 4
Calories 660 kcal


  • 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
  • tbsp lemon juice
  • 1 tsp sugar
  • 3 tbsp ground fermented garlic


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.


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
Keyword bife de tira, dutch mayonaise, fermented garlic, garlic mayonaise, mayonaise steak
Tried this recipe?Let us know how it was!



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