Churrasco steakhouse Liverpool-style is a celebration of Brazilian churrasco techniques adapted for the home grill, featuring a thick-cut steak seasoned simply with coarse salt and grilled over high heat until charred outside and juicy inside. The name nods to the Liverpool steakhouse tradition of serving generous cuts with chimichurri and crispy pão de queijo, and this recipe delivers that same festive, smoky experience without leaving your backyard. It works because the reverse-sear method ensures a perfectly even medium-rare from edge to edge, while the chimichurri adds a bright, herbaceous counterpoint to the rich beef.
Ingredients
- 2 lb (900 g) beef picanha or top sirloin cap, in one thick piece (about 2 inches / 5 cm thick)
- 1 tbsp (15 g) coarse sea salt, plus more for finishing
- 1 tbsp (15 ml) olive oil
- For the chimichurri:
- 1 cup (30 g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (120 ml) extra-virgin olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Prepare the steak: Pat the beef dry with paper towels. If using picanha, score the fat cap in a crosshatch pattern, cutting just through the fat, not the meat. Rub the steak with olive oil and season generously on all sides with the coarse salt. Let sit at room temperature for 30 minutes.
- Make the chimichurri: In a medium bowl, combine parsley, cilantro, garlic, olive oil, vinegar, oregano, and red pepper flakes if using. Stir well, season with salt and pepper to taste, and set aside. (Can be made a day ahead; store in the fridge.)
- Preheat the grill for two-zone cooking: If using a gas grill, turn one burner to high and the other(s) to low. For a charcoal grill, bank the hot coals to one side. Aim for a high heat zone of about 450–500°F (230–260°C) and a cooler zone of about 300°F (150°C).
- Reverse-sear the steak: Place the steak on the cooler side of the grill, cover, and cook until the internal temperature reaches about 115°F (46°C) for medium-rare, about 25–30 minutes, turning once halfway. Use a digital meat thermometer to check.
- Sear the steak: Move the steak to the hot zone. Sear for 1–2 minutes per side, turning with tongs, until a deep brown crust forms and the internal temperature reaches 130–135°F (54–57°C) for medium-rare. For medium, cook to 140–145°F (60–63°C).
- Rest and slice: Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes. The temperature will rise about 5°F (3°C) during rest. Slice against the grain into 1/2-inch (1 cm) thick strips. For picanha, slice with the grain into thick steaks first, then against the grain for serving.
- Serve: Drizzle with chimichurri and sprinkle with a pinch of coarse salt. Serve immediately with extra chimichurri on the side.
Tips
- Use a thermometer: The reverse-sear method relies on precise temperatures. Insert a probe thermometer before grilling and monitor it; don’t guess.
- Let it rest: Never skip the rest. It allows juices to redistribute; cutting too soon will leave you with a dry, messy plate.
- Substitute the cut: If picanha is hard to find, use a thick top sirloin, tri-tip, or ribeye. These cuts also benefit from reverse-searing and have good marbling.
- Don’t overseason: Coarse salt is enough; the chimichurri adds plenty of flavor. Too much salt before grilling can make the meat taste cured.
Serving Suggestions
Serve the sliced steak with traditional Brazilian sides like pão de queijo (cheese bread), farofa (toasted cassava flour), and a simple tomato and onion salad. For a Liverpool steakhouse vibe, add crispy fries and a glass of full-bodied red wine or a caipirinha (for adults of legal drinking age, please drink responsibly).
Variations
- Chimichurri variations: Add a finely chopped shallot or a teaspoon of smoked paprika for extra depth. For a spicier kick, include a minced jalapeño.
- Different proteins: This method works beautifully with thick pork chops (cook to 145°F / 63°C with a 3-minute rest) or lamb leg steaks (145°F / 63°C). Adjust cooking times accordingly.
- Oven reverse-sear: If you don’t have a grill, roast the steak in a 275°F (135°C) oven until it reaches 115°F (46°C), then sear in a hot cast-iron skillet with a little oil.
Storage and Reheating
Refrigerate leftover sliced steak in an airtight container for up to 3 days. To reheat, place slices in a skillet over medium-low heat with a splash of beef broth or water, cover, and warm gently until just heated through (about 3–4 minutes). Avoid microwaving, as it can toughen the meat. Chimichurri keeps in the fridge for up to 5 days; bring to room temperature before serving.
Frequently Asked Questions
Can I use a different cut of beef? Yes. Look for a thick, well-marbled cut like ribeye, strip steak, or tri-tip. The key is thickness (at least 1.5 inches / 4 cm) so the reverse-sear works properly.
Do I need to let the steak come to room temperature? Yes, 30 minutes helps it cook more evenly, but it’s not critical. If you’re short on time, you can skip it, but add a few minutes to the low-temperature cook.
What if I don’t have a meat thermometer? You can use the touch test: for medium-rare, the steak should feel like the flesh between your thumb and index finger when your hand is relaxed. However, a thermometer is strongly recommended for food safety and consistent results.
How do I get a good crust without overcooking? Make sure the grill is hot and the steak is dry before searing. Pat it with paper towels if needed. Sear for 1–2 minutes per side, and don’t move it too early—let it release naturally from the grates.
Can I marinate the steak? You can, but this cut is so flavorful that a simple salt rub is best. If you marinate, keep it short (2–4 hours) and avoid acidic marinades that can break down the meat’s texture.
What is the safe internal temperature for beef? For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. For medium-rare, you’ll pull it at 130–135°F (54–57°C) and let it rest; the temperature will rise to about 140°F (60°C). If you prefer medium, cook to 140–145°F (60–63°C) before resting.
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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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