Bife Com Parmesão Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Bife Com Parmesão Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 pieces top sirloin steaks (boneless); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tbs olive oil; 1 cup freshly grated Parmesan cheese; 2 tbs unsalted butter; 1 tsp minced garlic; 2 tbs fresh parsley, chopped; 1 tsp fresh lemon juice; 0.5 tsp freshly ground black pepper (for topping); 4 pieces lemon wedges; 0.25 cup additional Parmesan for grating

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time45m

Serves4

This Parmesan sirloin steak is unique to Rodizio Grill. It is lean, tender and topped with fresh Parmesan cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

4 pieces top sirloin steaks (boneless)

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

Parmesan Topping

1 cup Freshly grated Parmesan cheese

2 tbs Unsalted butter

1 tsp minced garlic

2 tbs Fresh parsley, chopped

1 tsp fresh lemon juice

1/2 tsp freshly ground black pepper (for topping)

Garnish (optional)

4 pieces lemon wedges

1/4 cup additional Parmesan for grating

Method

Steak

Prep steaks

Remove steaks from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat each steak dry with paper towels.

Season

On both sides of each steak, rub with olive oil. Evenly sprinkle kosher salt, garlic powder and freshly ground black pepper on both sides, pressing gently so the seasoning adheres.

Preheat pan or grill

Heat a heavy cast-iron skillet or a grill to medium-high (about 425–450°F / 220–230°C). If using a skillet, add 1 tsp olive oil and let it shimmer but not smoke.

Cook steaks

Place steaks in the hot skillet or on the grill. For 1-inch thick sirloins, cook about 4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time +/- 1–2 minutes per side for thinner or thicker cuts and desired doneness.

Rest

Transfer cooked steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Parmesan Topping

Make Parmesan butter

While steaks rest (or in a small saucepan over low heat), melt unsalted butter together with minced garlic until fragrant, about 1 minute. Remove from heat and stir in lemon juice and chopped parsley.

Assemble topping

Place the rested steak on a warmed serving plate. Spoon about 1/2 tablespoon of the garlic-parsley butter onto each steak surface (divide evenly). Immediately sprinkle about 1/4 cup of freshly grated Parmesan onto each steak, pressing lightly so the cheese adheres to the warm butter and meat.

Optional broil (for melted, slightly browned top)

If you prefer the Parmesan to melt and brown slightly, preheat broiler. Arrange steaks on a broiler-safe pan and broil 1–2 inches from heat for 1–2 minutes, watching closely until cheese is lightly golden. Remove immediately.

Final seasoning

Finish with a light dusting of freshly ground black pepper over the cheese and sprinkle the remaining chopped parsley and additional grated Parmesan if desired.

Serve

Serve each Parmesan-topped sirloin immediately with lemon wedges on the side. Squeeze a little lemon over steak if desired. Recommended accompaniments: roasted potatoes, sautéed vegetables or a crisp green salad.