Grilled bavette with dry rub

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Grilled bavette with dry rub

Bavette is a delicious piece of meat that normally needs salt and pepper to season it. For a change I have now rubbed it with a basic barbecue rub.
Prep time45 minutes
Total time45 minutes
Author: Cultiviz


  • 1 piece bavette
  • 1 handful basic barbecue rub recipe
  • black pepper
  • sea ​​salt


  • Remove the meat from the refrigerator an hour before cooking and let it reach room temperature.
  • Prepare the barbecue for direct grilling. To do this, maintain a temperature of approximately 250 °C.
  • Pat the bavette dry with kitchen paper and sprinkle both sides with salt. Place the bavette on the grid and grill both sides for 3 minutes.
  • Prepare the barbecue for indirect grilling. Maintain a temperature of approximately 125 °C. Cook the meat at a core temperature of 50 °C.
  • Remove the meat from the barbecue and let it rest while loosely covered with aluminium foil. This allows the meat juices to distribute well.
  • Cut bavette against the grain into narrow strips. Season it with salt and some pepper.

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