How to properly cut the "Tren De Bife" looks like a trick, but it is actually relatively easy. At the beginning, you separate the filet from the bone and then place it on the grill. What else you should pay attention to with this cut and why the "Tren de Bife" is still so well-known and popular, you will find out here:
What is a Tren de Bife?
Tren de Bife is a typical Argentine cut, which is cut as a large piece from the beef quarter and further processed by the Argentinians at home. Various cuts can then be made from the Tren de Bife. In German, the term "Tren de Bife" would be translated as beef train. Probably because the vertebrae lined up look like a train with different compartments. Who knows?
When you look at the vertebra lengthwise, you have on one side the famous "Ojo de bife" - that is, the ribeye piece with the fat eye and on the other side the filet. The Argentinians distinguish between the widest part, where the "Ojo de bife", the rump steak, is located. And at the narrowest point, we have the "Bife de chorizo" (sirloin steak).
The Tren de Bife also has a fillet piece on its backside. In addition, it borders on the Ribs (the rib section) and extends over the entire hindquarter of the animal.
However, if you look at the vertebrae not lengthwise but crosswise, the cuts are Porterhouse steak (for the area where the filet portion is wider than 3.2 cm) and T-bone steak (for the area with a filet less than 3.2 cm thick).
Why should the meat be brought to room temperature before grilling?
So that there is no heat shock between the cold meat and the hot coals. Additionally, this makes the final result much more tender and reduces the risk of burning. Furthermore, it provides greater assurance that the meat is cooked through on the inside and not still raw inside.
How can you tell if the grill has the right temperature?
If you place your hand over the grill grate, you must be able to hold it there for at least ten to 12 seconds without burning yourself. Then you have the ideal temperature for the Tren de Bife.
Recipe for the Tren de Bife:
Ingredients:
- Complete Tren de Bife
- Salt
You can also buy the meat already in its individual parts, so you don't have to cut it yourself. However, this is usually more expensive than buying it whole and then cutting it yourself.
Accesories:
- Sharp butcher knives (medium and small blade)
- cutting board
- Grill utensils (Asado grill utensils for relaxed grilling at a high level – Asamodo)
Time required:
approx. 4 to 4.5 hours
Preparation:
- Bring the meat to room temperature 2 hours before grilling starts
- Important: You need a very sharp knife; if this is not the case, it's best to sharpen it again.
- At the beginning, separate the fillet from the loin bone. You should always cut against the bone and always follow along the bone.
- Turn all the meat over and now cut down from the vertebra. Then you should separate the loin and the loin head from the bone.
- Then cut out the ribeye and the rump steak. However, it is important here to cut along the bone and not against it.
- Form a fire corona, which should be renewed every 30 minutes.
- Grill the entire ribeye piece on the fat side for 3.5 hours.
- Then turn once and grill for another 1.5 hours.
- Sprinkle the meat occasionally with coarse salt.
- Take the meat off the grill and cut into the thickest part. It should have a nice, juicy doneness there, so rather "medium".
Tip:
You can make a very good stew from the bone, or you can peel the meat off and make some delicious empanadas or tortillas with it.
Things to know:
The advantage of this cut as a whole is that you get three levels of doneness at once: a very juicy one, one cooked exactly to the point, and one well done.
Accessories for Asado grilling with the charcoal grill! – Asamodo
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