Cupim Assado: Brazilian Grilled Beef Ribs

Step 1

Pat the cupim steaks dry with paper towels, pressing gently on both sides to remove surface moisture—this helps them brown better.

Step 2

Sprinkle 1.5 teaspoons coarse sea salt and 0.5 teaspoon black pepper evenly across both sides of each steak, pressing gently so the seasoning sticks.

Step 3

Let the seasoned steaks rest at room temperature for 5 minutes while you prepare the grill, so they cook evenly.

Step 4

Heat your grill to high heat (you should be able to hold your hand 2 inches above the grate for only 2–3 seconds before it feels too hot).

Step 5

Rub 1 tablespoon olive oil lightly across the grill grates to prevent sticking, using a folded paper towel held with tongs.

Step 6

Place the cupim steaks directly on the hot grill and leave them untouched for 4–5 minutes until the bottom is deeply browned and charred in spots.

Step 7

Flip the steaks once and grill the other side for 3–4 minutes until browned; the meat should feel slightly firm but still yield gently when pressed.

Step 8

Transfer the steaks to a cutting board and rest for 3 minutes—this keeps the juice inside instead of running onto the plate.

Step 9

Squeeze the lime over both steaks, coating them with fresh juice.

Step 10

Scatter the chopped cilantro or parsley over the top and serve immediately while still hot.