Bife Com Parmesão **gf Recipe
This Parmesan sirloin steak is unique to Rodizio Grill. It is lean, tender and topped with fresh Parmesan cheese.
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Ingredients
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Steak
Parmesan Topping & Finish
Method
Preparation
Bring steaks to room temperature
Remove steaks from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat steaks dry on both sides with paper towels—dry surface helps form a good crust.
Season steaks
On a plate or cutting board, season both sides of each steak evenly with kosher salt (about 1/2 tsp per side across all steaks distributed) and then sprinkle garlic powder and freshly ground black pepper evenly. Lightly rub seasoning into the surface.
Cooking the Steaks
Preheat skillet or grill
Heat a heavy cast-iron skillet or grill pan over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon olive oil and swirl to coat. If cooking on an outdoor grill, preheat to high and oil the grates.
Sear steaks
Place steaks in the hot skillet (do not overcrowd—cook in two batches if necessary). Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time +/- 1–2 minutes for desired doneness.
Baste with butter
During the last 1 minute of cooking, add 1 tablespoon unsalted butter to the pan and tilt the pan slightly. Use a spoon to baste the steaks with the melted butter to add flavor and help finish the crust.
Rest steaks
Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute.
Parmesan Topping & Finish
Prepare Parmesan mixture
While steaks rest, combine freshly grated Parmesan, remaining 1 tablespoon unsalted butter (softened or melted), lemon juice, minced parsley, and 1/2 tsp freshly ground black pepper in a small bowl. Mix until evenly combined; the mixture should be slightly moist but crumbly so it will sit on the steak.
Top steaks with Parmesan
Divide the Parmesan mixture evenly among the four steaks, pressing lightly so it adheres to the warm surface. The residual heat will soften the cheese and meld the flavors.
Finish seasoning
Sprinkle a pinch of coarse sea salt over each topped steak to taste (about 1/8 tsp per steak). If desired, place the steaks briefly (30–60 seconds) under a hot broiler or use a kitchen torch to lightly brown the Parmesan—this step is optional and will create a slightly crisp top. Be careful not to overcook the steak.
Serve
Plate the steaks and garnish with a little extra minced parsley. Serve immediately while warm.