Bife Com Alho Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Bife Com Alho Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 pieces sirloin steak (or flank/round steak, 1–1.25 inch thick); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 6 tbsp unsalted butter; 1 tbsp neutral oil (vegetable or canola); 6 cloves garlic cloves, finely minced or grated; 2 tbsp fresh parsley, finely chopped; 1 tsp lemon zest (optional, for brightness); 1 tsp smoked paprika (optional, for color/complexity); 0.25 tsp red pepper flakes (optional, mild heat); 0.5 tsp salt (for basting mixture); 0.5 tsp coarse sea salt or finishing salt; 4 pieces fresh lemon wedges; 1 tbsp fresh parsley leaves, for garnish

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time55m

Serves4

Bife com Alho is a tender cut of beef basted with our traditional house garlic rub. Our Rodizio gauchos baste the beef with a special garlic butter recipe that infuses garlic flavor into the beef. When you bite into Bife com Alho, you can taste a delicate, not overwhelming, garlic flavor.

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Ingredients

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Beef

4 pieces sirloin steak (or flank/round steak, 1–1.25 inch thick)

2 tsp kosher salt

1 tsp freshly ground black pepper

Garlic Butter Baste (traditional house garlic rub)

6 tbsp Unsalted butter

1 tbsp neutral oil (vegetable or canola)

6 cloves garlic cloves, finely minced or grated

2 tbsp fresh parsley, finely chopped

1 tsp lemon zest (optional, for brightness)

1 tsp smoked paprika (optional, for color/complexity)

1/4 tsp red pepper flakes (optional, mild heat)

1/2 tsp salt (for basting mixture)

Finishing & Serving

1/2 tsp coarse sea salt or finishing salt

4 pieces fresh lemon wedges

1 tbsp fresh parsley leaves, for garnish

Method

Prepare Beef

Bring to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature for even cooking.

Pat the steaks dry on both sides with paper towels. This helps achieve a good sear.

Season both sides of each steak evenly with kosher salt (about 1/2 tsp per side for each steak depending on size) and freshly ground black pepper.

Make Garlic Butter Baste

In a small saucepan or skillet over low heat, combine the unsalted butter and neutral oil. Warm gently until the butter fully melts but does not brown (about 2–3 minutes).

Add the finely minced or grated garlic to the melted butter and cook very gently for 1–2 minutes until fragrant. Do not let the garlic brown — keep the heat low to avoid bitterness.

Stir in the chopped parsley, lemon zest (if using), smoked paprika and red pepper flakes (if using), and 1/2 tsp salt. Remove from heat and keep warm. Transfer to a heatproof small bowl for basting.

Cook Steaks

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Alternatively, prepare a very hot grill for direct high heat.

Add the steaks to the dry hot skillet (or onto the grill). Sear without moving for 2.5–3.5 minutes to develop a deep brown crust (time depends on thickness).

Flip the steaks and immediately begin basting: spoon the warm garlic butter over the top of each steak repeatedly while the second side cooks for 2.5–3.5 minutes for medium-rare (adjust time for desired doneness). Continue to baste as the steak finishes cooking so the garlic butter infuses into the meat.

Use an instant-read thermometer to check doneness: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Remove steaks from pan a couple degrees below target as they will carryover cook.

Rest & Finish

Transfer steaks to a cutting board and spoon a little of the reserved garlic butter over each piece. Tent loosely with foil and let rest 5–7 minutes to redistribute juices.

Slice steaks against the grain if using flank or strip; leave whole or halved for sirloin. Sprinkle a pinch of coarse sea salt and the chopped parsley leaves. Serve with lemon wedges to squeeze over, if desired.