📝 About This Recipe
Experience the soul of a Brazilian steakhouse with this perfectly seared Contra-Filé, known globally as the New York Strip. This recipe honors the traditional 'Churrasco' method, focusing on high-quality beef enhanced by the crunch of coarse sea salt and the vibrant acidity of a hand-chopped chimichurri. The result is a succulent, smoky masterpiece with a buttery fat cap that melts into the meat, offering a true taste of Southern Brazil.
🥗 Ingredients
The Beef
- 4 pieces Contra-Filé (New York Strip) Steaks (1.5 inches thick, with a generous fat cap, at room temperature)
- 3 tablespoons Sal Grosso (Brazilian Coarse Sea Salt) (or high-quality Maldon sea salt)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Neutral Oil (such as avocado or grapeseed oil for high-heat searing)
Brazilian Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 3 pieces Garlic Cloves (minced into a paste)
- 3 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 piece Lemon Juice (freshly squeezed)
Aromatic Basting
- 3 tablespoons Unsalted Butter
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 2 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
Remove the Contra-Filé steaks from the refrigerator at least 45-60 minutes before cooking to ensure they reach room temperature for even heat distribution.
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2
Pat the steaks extremely dry on all sides using paper towels; moisture is the enemy of a perfect golden crust.
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3
Prepare the chimichurri: In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, chili flakes, and lemon juice. Whisk well and let it sit at room temperature to allow flavors to marry.
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4
Season the steaks generously with the Sal Grosso (coarse salt) and cracked black pepper. Press the salt gently into the meat and the fat cap.
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5
Preheat a heavy cast-iron skillet over medium-high heat until it begins to lightly smoke. If using a grill, prepare for high direct heat.
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6
Add the neutral oil to the skillet. Use tongs to hold the steaks upright, fat-side down, for 2-3 minutes to render the fat and make it crispy.
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7
Lay the steaks flat in the skillet. Sear for 3-4 minutes without moving them to develop a deep, mahogany-colored crust.
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8
Flip the steaks. Immediately add the butter, smashed garlic cloves, rosemary, and thyme to the pan.
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9
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the aromatic butter for the remaining 3-4 minutes.
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10
Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Transfer the steaks to a warm plate or wooden cutting board. Pour the remaining pan juices over them.
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12
Rest the meat for at least 8-10 minutes. This allows the fibers to relax and the juices to redistribute throughout the steak.
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13
Slice the steak against the grain into thick strips and top with a generous spoonful of the fresh chimichurri sauce.
💡 Chef's Tips
Always use coarse salt (Sal Grosso) rather than table salt for an authentic Brazilian texture and flavor profile. Don't skimp on the resting time; cutting too early will cause all the delicious juices to run out on the board. If the garlic in the pan starts to burn during basting, place it on top of the steaks to protect it from the direct heat. For the chimichurri, hand-chopping the herbs is essential; a food processor will turn the sauce into a paste and lose the vibrant texture. Ensure your skillet is scorching hot before the meat touches it to achieve a restaurant-quality sear.
🍽️ Serving Suggestions
Serve with traditional Brazilian Arroz Branco (fluffy white rice) and Feijão (seasoned black beans). Pair with Farofa (toasted cassava flour) to add a delightful crunch to every bite. A side of Vinagrete (Brazilian tomato and onion relish) provides a sharp acidity that cuts through the richness of the beef. For a drink, a classic Caipirinha with lime or a bold Malbec wine complements the smoky charred flavors perfectly. Grilled pineapple slices dusted with cinnamon make for a refreshing palate cleanser afterward.