Brazilian Steak Seasoning Recipe

Picanha is hands-down one of the best cuts of meat and the favorite in Brazil. This Brazilian Picanha recipe will give you the most flavorful meat that's tender, juicy, and filled with flavor. t's a particular cut of beef that comes from the top of the rump. It's also known as the top sirloin cap and comes with the fat cap still on. That fat cap is what helps to give this steak so much amazing flavor.

The famous slow-cooked, flavor-packed, umami-rich national dish of Brazil. Featuring black beans and a variety of flavorful meats, Feijoada is an absolute feast for the taste buds! 

This simple Parmesan Pork Tenderloin is inspired by a traditional Brazilian recipe. The pork tenderloin is one of the leanest and most tender cuts. It starts cut into pieces and then seasoned and roasted. Then the pieces are coated in irresistible parmesan cheese and finished in the oven to get an amazing crust. The result is a juicy, salty, slightly cheesy, and utterly delicious bite! It's easy to make in the oven so you can enjoy it at home anytime!

Cajun Garlic Butter Steak Bites have that irresistible and mouth-watering flavor that nobody can deny! They are so juicy and perfect paired

Coat pineapple wedges in a simple mix of brown sugar and cinnamon and grill them to delicious, juicy perfection for this Brazilian steakhouse favorite.

Steak au poivre may sound fancy, but with a few simple ingredients, you can make this French bistro favorite in under 30 minutes.

This is the only steak recipe you'll ever need. Steakhouse-level results with a foolproof cast iron method that creates an incredible crust every time. The garlic herb butter takes it completely over the top - people will think you went to culinary school.

A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.