Bife Com Alho **gf Recipe

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels to remove surface moisture.

Season both sides of the steak evenly with 1½ tsp kosher salt and ½ tsp freshly ground black pepper. Press the seasonings lightly into the meat.

Preheat a heavy cast-iron skillet or grill over medium-high heat until very hot (about 5–8 minutes). If using a skillet, rub a thin film of neutral oil on the pan to prevent sticking.

Sear the steak: add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and cook 2–3 minutes more for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for thickness and desired doneness (add 1–2 minutes per side for medium).

After flipping, immediately begin basting with the garlic butter (see Garlic Butter Baste section) so the steak absorbs the garlic flavor as it finishes cooking.

Remove the steak from the heat when 5–10°F below your target temperature; carryover cooking will raise the temperature. Transfer to a cutting board and loosely tent with foil. Rest 5–8 minutes.

Prepare the garlic butter while the pan or grill is preheating so it is ready when the steak needs basting.

In a small saucepan over low heat, combine 4 tbs unsalted butter and 1 tbs neutral oil. Heat gently until the butter is melted and warm but not sizzling.

Mince or grate 6 garlic cloves finely (or use a garlic press) to create a very fine paste. Add the garlic to the warm butter and cook gently for 1–1½ minutes, stirring, until fragrant but not browned — you want a delicate garlic infusion, not roasted or bitter garlic.

Remove from heat and stir in 1 tbsp finely chopped fresh parsley, ½ tbsp fresh lemon juice, ¼ tsp smoked paprika (optional), ¼ tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning lightly: the goal is a subtle garlic-forward flavor that complements, not overwhelms, the beef.

Keep the butter warm. If it cools and firms, briefly rewarm over very low heat before basting, or spoon it into a small heatproof bowl to use during basting.

Basting technique: use a spoon to continuously spoon the garlic butter over the steak while it finishes cooking (about 1–2 minutes). Tilt the pan or collect the melted butter in the spoon and pour repeatedly so the juices and garlic butter combine and coat the meat.

After resting, slice the steak against the grain into 1/4–1/2 inch slices. Spoon any rested juices and a little extra warm garlic butter over the sliced beef to intensify the garlic flavor.

Garnish with the reserved 1 tbsp chopped fresh parsley and serve with lemon wedges on the side. A quick squeeze of lemon brightens the flavors but is optional to maintain the subtle garlic profile.

Serve immediately. Leftover garlic butter can be refrigerated in a sealed container for up to 3 days; reheat gently before use.