Slow Bavette

[martdidit]

Slow 53’c Irish Bavette!


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[Bubblehead]

That looks amazing!  Absolutely perfect! What was your method?

[Larry The BBQ Guy]

Hi @martdidit  Can you share the recipe?

[martdidit]

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!