Bife Com Alho **gf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Bife Com Alho **GF Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1 lb top sirloin or ribeye steak; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 tbs unsalted butter; 1 tbs olive oil; 4 cloves garlic cloves, finely minced or grated; 1 tbs fresh parsley, finely chopped; 1 tsp lemon juice; 0.25 tsp smoked paprika (optional, for color/subtle smokiness); 0.25 tsp sea salt (for butter, fine); 0.125 tsp freshly ground black pepper (for butter); 1 tsp neutral high-heat oil (canola, grapeseed); 1 tsp extra parsley for garnish; 2 wedges lemon wedges (optional)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time50m

Serves2

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

1 lb top sirloin or ribeye steak

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Garlic Butter Baste (House-style)

4 tbs Unsalted butter

1 tbs olive oil

4 cloves garlic cloves, finely minced or grated

1 tbs fresh parsley, finely chopped

1 tsp ReaLemon lemon juice

1/4 tsp smoked paprika (optional, for color/subtle smokiness)

1/4 tsp sea salt (for butter, fine)

1/8 tsp freshly ground black pepper (for butter)

Finishing & Serving

1 tsp neutral high-heat oil (canola, grapeseed)

1 tsp extra parsley for garnish

2 wedges lemon wedges (optional)

Method

Beef

Prepare steak

Remove steak from refrigerator 30–40 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to ensure a good sear.

Season both sides lightly and evenly with kosher salt and freshly ground black pepper just before cooking. Do not over-salt; the garlic butter will also add seasoning.

Garlic Butter Baste (House-style)

Make garlic butter

In a small saucepan or skillet over low heat, combine the unsalted butter and olive oil. Melt gently until butter is fully liquid but not browned (about 1–2 minutes).

Add the finely minced or grated garlic to the melted butter and keep the heat very low — you want to infuse the butter without cooking the garlic to brown. Let the garlic steep for 1–2 minutes, stirring, until fragrant. Do not let it sizzle aggressively.

Remove from heat and stir in the chopped parsley, lemon juice, smoked paprika (if using), sea salt, and the small amount of freshly ground black pepper. Taste and adjust salt if needed. Keep warm; you will baste with this during and after cooking.

Cooking & Basting

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the neutral high-heat oil and swirl to coat the pan.

Place the seasoned steak in the hot skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium. Using a spoon, begin basting the steak with the warm garlic butter: tilt the pan slightly and spoon butter continuously over the top of the steak for 1–2 minutes to build flavor and encourage even cooking. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer for accuracy.

If your steak is thicker than 1 inch and requires more time after searing, continue to baste and cook in 1–2 minute increments, flipping as needed, until desired doneness is reached. Total cook time typically 6–10 minutes depending on thickness.

Resting & Finishing

Rest the steak

Transfer steak to a cutting board and spoon a little of the reserved garlic butter over the top. Tent loosely with foil and rest 5–8 minutes so juices redistribute.

Slice the steak against the grain into medium-thin slices. Spoon additional garlic butter over sliced beef, garnish with extra chopped parsley and serve with lemon wedges on the side for a bright finish.