Bife de Tira Sous-Vide

Bife de tira是我之前没见过的牛肉的剪裁,所以我用好奇心买了它。它看起来很明显。

我试图谷歌发现它是什么,但发现了相互矛盾的信息。根据一些来源,它是交叉剥离牛排,根据他人交叉截止无骨短肋骨。由于大量的大理石,我决定在57℃/ 135F的温度下烹饪牛肉Sous。

But it was hard to decide the time, so I made a couple of bite-size pieces so I could sample the tenderness during the cooking process.

我删除了大部分脂肪帽,因为它几乎不会渲染在57C / 135F。我喜欢一层薄薄的脆弱脂肪,因为它增加了很多味道,但不是一个厚厚的粘糊糊的脂肪。

I seasoned the beef with salt and pepper…


As I was expecting a long cooking time, the beef needed to bedipped in hot water to eliminate the risk of a bad smell.

The water needs to be at least 77C/170F, but boiling is also fine (and easier as you can tell without a thermometer that the water is hot enough). It is done as soon as the raw color has disappeared, 10 to 20 seconds.

During the sous-vide cook I sampled the small pieces to decide when to take the meat out.

After 6 hours it was still very tough, so it seems to be closer to short ribs than strip steak.

After 16 hours it was edible but not as tender as I like.


I chilled the meat to be able to store it and to be able to sear it well, as giving it a strong sear directly out of the sous-vide would overcook the meat. Clickhere阅读更多信息。

I patted one piece dry with paper towels.

I started searing on the fat side in a dry pan. The fat that rendered from the fat side, would be enough to sear the other sides later on.

I used tongs to hold up the meat as needed.

After searing the fat side, I also seared the other sides.

The fat curled up and shrunk a lot. Later I would discover that the connective tissue between the meat and the fat is too tough and not edible after 24 hours at 57C/135F, even though the meat is perfectly tender. So it seems that the fat cap is left on to keep the meat together (and to sell more weight), rather than for the flavor. You can also tell that the fat cap is not going to be used because thebife de tirais cut in such a way that if you slice it against the grain, there will be no fat cap in the slices.

I allowed the beef to rest, wrapped in aluminum foil, because of the long sear.

Then I sliced it thinly against the grain. I did try to include a bit of the fat cap by slicing on the diagonal, because at this point I had not yet realized that the fat cap wasn’t edible anyway.

Thebife de tiracooked this way turned out very tender and flavorful.


Two years ago I read Modernist Bread and it changed the way I make bread. Thishigh hydration breadis still the bread I bake for almost every dinner party. It has a great crust, wonderful flavor, and perfect texture.

6思想“Bife de Tira Sous-Vide

  1. I loved so much holland that it would be really a beautifull dream. I wonder when this big problem will finish and we can start again with our life. In the meanwhile I’m having a wonderfull period in Elba island. Lot’s of love Beatrice


  2. Being originally from Brazil I can tell you that “bife de tira” varies throughout South America. In Brazil it’s usually strip steak whereas in Uruguay it’s usually cross-cut (boneless) short ribs—although in my last trip to Brazil I was served Cross-cut short ribs.

    Usually I dry-rub marinate the meat for a couple of days under vacuum, wash and dry it and then sear it on all sides paying attention to the fatty areas. I then cook it sous vide at 60C/140F for 48-72 hours. The bag juices are reduced and used for serving. I usually just serve rectangular pieces of the cooked meet. The outside color is dark and inside it’s a beautiful pink.

    As usual, your mileage may vary and batteries not included

    喜欢d by2 people

  3. 我看这cit本地——这似乎be available only from Argentinian butchers for ‘barbecue’ and is termed ‘Argentinian rib steak’ . . . I learnt something as all the cuts pictorially shown were different from those we normally buy here.

    喜欢d by1 person

Leave a comment

Fill in your details below or click an icon to log in:

Gravatar Logo

You are commenting using your account.(登出/Change)

Google photo

You are commenting using your Google account.(登出/Change)





Connecting to %s

本网站使用AkisMet减少垃圾邮件。Learn how your comment data is processed.