Brazilian-inspired oven ribeye pairs thick, well-marbled beef with a simple salt-and-pepper crust and a fresh tomato-onion vinagrete. It borrows the straightforward seasoning often associated with Brazilian churrasco, while a hot skillet and oven make the method practical at home without a grill.
Ingredients
- 2 ribeye steaks, about 1¼ inches (3 cm) thick, 12 oz (340 g) each
- 1½ tsp kosher salt (about 4.5 g), divided between the steaks
- ½ tsp freshly ground black pepper (about 1 g)
- 1 tbsp neutral high-heat oil (15 ml), such as avocado or canola oil
- 1 tbsp unsalted butter (14 g)
- 1 garlic clove, finely chopped (about 3 g)
- 1 tbsp chopped parsley (about 4 g), optional for finishing the steak
- 1 cup diced ripe tomato (150 g), for the vinagrete
- ½ cup finely diced red or yellow onion (75 g)
- 2 tbsp red wine vinegar (30 ml)
- 1 tbsp olive oil (15 ml)
- 1 tbsp fresh lime juice (15 ml)
- 2 tbsp chopped parsley or cilantro (about 8 g)
- ¼ tsp kosher salt (about 1.5 g), for the vinagrete, plus more to taste
Instructions
- Preheat and make the vinagrete. Set the oven to 425°F (218°C). While it heats, stir the tomato, onion, vinegar, olive oil, lime juice, chopped parsley or cilantro, and ¼ teaspoon salt together in a small bowl. Let the mixture stand while you cook the steak so the onion softens slightly and the juices mingle. Taste before serving; add a little more salt or vinegar if the tomatoes are especially sweet. This Brazilian-style table condiment is meant to be bright and spoonable, not a thick sauce.
- Prepare the steaks. Pat the ribeyes thoroughly dry with paper towels; a dry surface browns more readily than a damp one. Sprinkle both sides evenly with the kosher salt and black pepper. Leave the steaks on a plate while the oven finishes heating, but do not leave raw meat at room temperature for an extended period. If the steaks are much thinner or thicker than 1¼ inches, expect the oven time to change, and rely on a thermometer rather than the clock.
- Heat the skillet. Put a large, oven-safe cast-iron or heavy stainless-steel skillet over medium-high heat for about 2 to 3 minutes. Add the neutral oil and swirl to coat the cooking surface. It should shimmer, not smoke heavily. Carefully lay the steaks in the pan, leaving space between them. If your skillet is not large enough to hold both without crowding, sear them one at a time and transfer both to the oven-safe pan afterward.
- Sear the first side. Let the steaks cook without moving them for about 2 minutes, until a deep brown crust forms. Turn with tongs and brown the other side for about 2 minutes. If there is a thick strip of exterior fat, hold each steak on its edge for about 30 seconds to render and color it. Avoid pressing down on the meat; that pushes out juices and does not improve the sear.
- Finish in the oven. Transfer the skillet to the preheated oven. Roast for roughly 4 to 8 minutes, checking early because steak thickness, starting temperature, and pan heat all affect the timing. Insert an instant-read thermometer horizontally into the center of each steak, avoiding the bone if present. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. If one steak reaches the temperature before the other, take it out first. For a more well-done result, continue cooking and check in short intervals rather than guessing.
- Rest and finish. Move the steaks to a clean plate or board and rest for at least 3 minutes. While they rest, carefully return the hot skillet to low heat, add the butter and chopped garlic, and stir for about 30 seconds, just until fragrant; do not let the garlic brown. Spoon the garlic butter over the steaks and scatter over the optional parsley. Slice across the grain if you prefer, then serve with the vinagrete alongside so each person can add as much as they like.
Tips
- Choose steaks of similar thickness. Matching thickness helps both ribeyes finish at nearly the same time. A thinner steak can overcook while a thick one reaches the safe minimum, so check each piece separately. Bone-in ribeyes work too, but the bone can make thermometer placement less straightforward and may add a little cooking time.
- Use the salt you have, but adjust for its texture. Kosher salt is easy to distribute over a steak, though brands vary in crystal size. If using fine table salt, use a lighter hand because a teaspoon of fine salt is denser and can taste saltier. You can also season with flaky salt after cooking, but it will not season the interior as evenly.
- Do not crowd or move the steak during the sear. Crowding cools the pan and can make the meat steam instead of brown. If the steaks release resistance when you try to turn them, give them another 20 to 30 seconds rather than scraping at the crust. Ventilate the kitchen, since a hot pan and high-heat oil can produce smoke.
- Keep the vinagrete fresh. The tomato releases liquid as it sits, so stir it before serving and taste again. If you cannot find ripe tomatoes, use firm cherry tomatoes, chopped; they are usually sweeter and less watery. Red wine vinegar is a practical substitute for the sharper vinegar sometimes used in regional or household versions.
Serving Suggestions
Serve each ribeye whole for a steakhouse-style plate, or slice it across the grain and arrange the pieces on a warm platter. Put the vinagrete in a separate bowl rather than pouring it over the crust; the fresh acidity cuts through the richness of the beef while keeping the browned exterior intact. Add cooked white rice, black beans, farofa, or a simple green salad for a meal with Brazilian-inspired sides. Roasted potatoes, grilled vegetables, or crusty bread also work well if those are what you have on hand.
For a relaxed shared meal, set out the sliced steak, vinagrete, and sides together so everyone can assemble a plate. A squeeze of fresh lime is optional, but use it sparingly because the sauce already contains lime juice and vinegar. If serving bread, it is useful for catching the juices and vinagrete left on the plate.
Variations
Add a little heat: Stir a finely chopped jalapeño or a pinch of red-pepper flakes into the vinagrete. Jalapeño gives a fresh green heat, while flakes add a drier, more direct bite. Start small, taste, and add more if you want a hotter condiment.
Use chimichurri instead: For a different South American-inspired pairing, serve the steak with chimichurri in place of the tomato vinagrete. It brings an herbier, oil-and-vinegar flavor and is not the same condiment as Brazilian vinagrete. Keep the steak seasoning simple so the sauce remains the most prominent flavor.
Change the finishing butter: Leave out the butter for a dairy-free version and finish with a little olive oil and parsley. You can also add a small pinch of smoked paprika to the steak before searing for a smoky note, although it is not a substitute for the flavor of cooking over charcoal.
Cook on the stovetop only: If your steaks are thinner than about 1 inch (2.5 cm), they may finish in the skillet without an oven. Sear over medium-high heat, turning as needed, and check the center with a thermometer. The cooking time will be shorter, so do not rely on the timing written for thicker steaks.
Storage and Reheating
Refrigerate leftover steak and vinagrete within 2 hours of cooking, storing them in separate airtight containers. Cooked steak keeps for 3 to 4 days in the refrigerator; the vinagrete is best within about 2 days because the tomato softens and releases more liquid. Discard either item if it has been left out longer than 2 hours, or 1 hour when the room is hotter than 90°F (32°C).
For the best texture, reheat sliced steak gently in a covered skillet over low heat with a teaspoon of water or broth, or use short microwave intervals. Reheat leftovers to 165°F (74°C), as recommended for food safety, checking with a thermometer; the steak will cook further and may be less tender than when freshly made. Add fresh vinagrete after reheating rather than warming it. Freeze leftover cooked steak in a well-sealed freezer-safe container for up to 2 to 3 months for best quality, then thaw it in the refrigerator before reheating.
Frequently Asked Questions
Can I make Brazilian ribeye steak without a cast-iron skillet?
Yes. Use any heavy skillet labeled oven-safe, such as stainless steel, or sear the steaks in a stovetop pan and transfer them to a preheated oven-safe baking dish. A lighter pan may brown less evenly, so make sure it is fully hot before adding the steaks. Do not put a pan with a plastic handle in the oven unless its manufacturer confirms it is oven-safe at 425°F (218°C).
What internal temperature should ribeye reach?
For food safety, USDA FSIS recommends that whole cuts of beef reach 145°F (63°C) and rest for at least 3 minutes. Measure in the thickest part of each steak with an instant-read thermometer. A visual check or a timing chart cannot reliably confirm the center temperature, especially when steak thickness varies.
Do I need to bring the steaks to room temperature first?
No. You can cook them straight from the refrigerator after drying and seasoning. A brief time on the counter while you prepare the vinagrete is fine, but a steak does not need to sit out for a long period, and a cold center can simply require a little more oven time. Use the thermometer reading to decide when it is ready.
Can I prepare the vinagrete ahead?
Yes. You can mix it a few hours ahead and refrigerate it in a covered container. The flavor will develop, but the tomatoes will also give off liquid and soften. Stir before serving, taste for salt and acidity, and avoid leaving it at room temperature for more than 2 hours. For the freshest texture, chop and mix it shortly before dinner.
Can I use another cut of beef?
Strip steak is a convenient substitute and can be cooked with the same sear-and-oven method, though it is usually leaner than ribeye. Sirloin can work as well, but its thickness and tenderness vary. Adjust the cooking time to the cut and shape, and check every steak with a thermometer rather than assuming the ribeye timing will apply exactly.
Related
- Brazilian Moqueca: Coconut Fish Stew Recipe with Rice
- Brazilian Pancakes: Savory Beef-Filled Panquecas
- Brazilian Chicken Stew with Coconut Milk and Lime
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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