Holy Bovina! Let's Talk About Steak-- Brazilian Style

This last spring I went to an awesome neighborhood party where Brazilians were grilling pork ribs over a low fire and they did something that at once seemed so obvious but that I had never done. After grilling the meaty side of a rack of salted and peppered ribs, they flipped them and shaved an even layer of  parmiggiano reggiano over the top and then covered the grill for another 20 minutes. The result was a tender, moist rib with a crisp, parmesan crust. The lightness, texture and flavor of the cheese took my breath away.

I know what you're thinking, who cares? Meats with parmesan crusts are so ubiquitous. But it was good. Damn good. And I swore I would try it myself someday. Soon...

So, tonight, as I was stirring my giant cowboy-pot of ranch beans for tomorrow's fourth of July throwdown, I was hungry hungry hungry and wanted to pan-roast myself a ribeye steak as a reward for all of my left-handed cooking. And I said to myself, why not give it a Brazilian? A parmiggiano reggiano crust.

And holy bovina... what a reunion.

The caramalized beef and the shavings of cows milk cheese had come together once again... and it was delicioso. Although, not as crisp and light as the parmesan crust on the pork ribs, oops, it was still damn good.

And to add to my felicidade, the generous lump of goat butter I slipped into the pan, just before finishing it in the oven, had created the perfect base for a warm dressing of goat butter beef fat and lemon for a handful of arugula and hearts of celery; both currently in season. A squeeze of lemon over the almost wilted greens, and who gives a fig about fireworks. As the Brazilians' say, it was paraiso!

Parmesan Crusted Rib Eye

Season the rib eye, both sides, generously with salt and pepper. Sear in a hot skillet with olive oil until dark and caramelized-- about 4 minutes. Turn the meat and add a lump of butter and roast in a 425' oven for 4-5 minutes for medium rare. Rest on a plate for 5-10 minutes near the heat of the stove.

Next, add a large handful of arugula or any green, to the already hot skillet. Squeeze a half lemon and and crack some pepper over top and toss in the warm beef fat and butter. 

And crisp the cheese under a broiler, for a more crisp crust. Something I should have done!