Bife Com Parmesão Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Bife Com Parmesão Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 each top sirloin steaks; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 1 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano); 2 tbs unsalted butter; 2 clove fresh garlic, minced (about 2 medium cloves); 2 tbs fresh parsley, finely chopped; 0.25 tsp freshly ground black pepper; 1 tsp lemon zest (optional, for brightness); 4 each lemon wedges; 1 tbs additional chopped parsley

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time45m

Serves4

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

4 each top sirloin steaks

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil

Parmesan Topping

1 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

2 tbs Unsalted butter

2 clove fresh garlic, minced (about 2 medium cloves)

2 tbs fresh parsley, finely chopped

1/4 tsp freshly ground black pepper

1 tsp lemon zest (optional, for brightness)

Finishing (optional)

4 each lemon wedges

1 tbs additional chopped parsley

Method

Steak

Bring steaks to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels to ensure good searing.

Season

Generously season both sides of each steak with kosher salt and the 1 tsp freshly ground black pepper, pressing the seasonings into the meat so they adhere.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or outdoor grill to high heat. If using a skillet, add 2 tablespoons olive oil and heat until shimmering and just starting to smoke.

Sear steaks

Place steaks in the hot skillet or on the grill. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±2 minutes for desired doneness.

Rest

Transfer steaks to a warmed plate and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute. While steaks rest, prepare the Parmesan topping.

Parmesan Topping

Melt butter and sauté garlic

In a small skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned. Remove from heat to avoid burning the garlic.

Combine topping

In a small bowl, combine the freshly grated Parmesan, the warm garlic-butter mixture, chopped parsley, 1/4 tsp freshly ground black pepper, and the optional lemon zest. Stir until the butter lightly binds the cheese into a slightly spreadable mixture.

Top steaks

Using a spoon, divide the Parmesan mixture evenly and mound it on top of each rested steak. The residual heat from the steaks will soften the cheese and melt the butter, creating a creamy, savory crust. If you prefer the topping slightly warmed or crusted, place the topped steaks briefly (1–2 minutes) under a broiler or on a very hot grill for 30–60 seconds—watch closely so the cheese doesn't burn.

Finishing & Serve

Garnish each steak with a sprinkle of additional chopped parsley and serve with lemon wedges on the side for squeezing over the top if desired. Serve immediately while warm.