Bife Com Alho Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Bife Com Alho Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 pieces boneless sirloin or top round steaks; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 6 tbsp unsalted butter; 8 cloves garlic cloves, peeled; 1 tbsp neutral oil (canola or vegetable); 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp lemon juice; 1 tsp smoked paprika; 0.25 tsp red pepper flakes; 0.25 tsp coarse salt (for butter); 1 tbsp vegetable oil (for skillet/grill); 4 pieces optional lemon wedges

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time45m

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 & Seasoning

4 pieces boneless sirloin or top round steaks

2 tsp kosher salt

1 tsp freshly ground black pepper

Garlic Butter Baste (House Rub)

6 tbsp Unsalted butter

8 cloves garlic cloves, peeled

1 tbsp neutral oil (canola or vegetable)

2 tbsp fresh flat-leaf parsley, finely chopped

1 tsp ReaLemon lemon juice

1 tsp Smoked paprika

1/4 tsp Red pepper flakes

1/4 tsp coarse salt (for butter)

Finish & Serving

1 tbsp vegetable oil (for skillet/grill)

4 pieces optional lemon wedges

Method

Beef & Seasoning

Prepare steaks

Pat the steaks dry with paper towels. Trim excess fat if desired. Let them sit at room temperature for 20–30 minutes before cooking to take the chill off.

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

Garlic Butter Baste (House Rub)

Make the garlic paste

Mince 6 of the garlic cloves very finely. Place the minced garlic on a cutting board, sprinkle with a pinch of coarse salt, and use the flat side of the knife to press and scrape repeatedly to form a rough paste. This mellows and integrates the garlic into the butter.

Clarify butter slightly (optional)

In a small saucepan over low heat, melt the butter with 1 tablespoon oil. Heat gently until foam subsides and milky solids sink slightly (do not brown). This stabilizes the butter for basting and prevents burning.

Combine baste

Remove pan from heat and stir in the garlic paste, remaining 2 raw garlic cloves finely minced (for small fresh bursts), chopped parsley, lemon juice, smoked paprika, red pepper flakes, and 1/4 tsp coarse salt. Taste and adjust: the butter should be garlicky but not overpowering. Keep warm on very low heat or over a double boiler so garlic infuses but doesn’t brown.

Cook & Baste

Preheat cooking surface

Heat a heavy skillet (cast iron preferred) or grill to high heat. Add 1 tablespoon vegetable oil to the skillet and let it shimmer but not smoke.

Sear steaks

Place steaks on the hot surface and sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2 minutes for medium-rare on 1-inch steaks. Adjust times for thickness and desired doneness (add 1–2 minutes per side for medium).

Baste with garlic butter

After flipping, spoon the warm garlic butter over each steak repeatedly (baste) for about 1–2 minutes so the butter coats and infuses the meat. Tilt the pan slightly and spoon melted butter over the top continuously to build flavor and glossy finish.

Finish in oven (optional for thicker steaks)

If steaks are thicker than 1.25 inches, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes after initial sear and basting to reach desired doneness, then remove and baste again.

Rest & Serve

Rest steaks

Transfer steaks to a warm plate and spoon any remaining garlic butter from the pan over them. Let rest uncovered for 5–7 minutes to allow juices to redistribute.

Serve each steak with a final drizzle of the garlic butter and a sprinkle of the chopped parsley for color. Offer lemon wedges on the side for those who want a bright squeeze. Serve hot.