Thanx for your reply,
First I rubbed it in (paprika, chili pepper, black pepper, salt, dry garlic, olive oil) and let it rest for 1 hour in a closed plastic bag.
Then reverse sear:
Slow at 90'c aprox 45 minutes (I used the IGrill thermometer, not quite sure about the time) until 49'c core.
I let the bavette rest in the kitchen oven at 70'c (to heat up the grill) and at the reach of 230'c I put it back on (2 min per side) .
Let the Bavette rest for 10 minutes under aluminium foil, but don't close foil complete, and then I served it.
Enjoy!