Filé de costela – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Brazil Servings: Serves 4
Brazil Servings: Serves 4The Filé de Costela, a quintessential meat dish from Brazil, is a celebration of the rich culinary heritage that this vibrant country offers. Known for its juicy tenderness and intense flavors, Filé de Costela (or ribeye steak) is often enjoyed during festive gatherings and barbecues in Brazil, known as ‘churrasco.’ The dish brings together traditional South American grilling techniques with accessible ingredients, ensuring a delightful and savory dining experience.
Ingredients
- ribeye steak – 4 pieces, about 8 oz / 225 g each
- salt – 1 tablespoon
- black pepper – 1 teaspoon
- olive oil – 2 tablespoons
- fresh thyme – 4 sprigs
- garlic cloves – 3 cloves, crushed
- butter – 3 tablespoons
Instructions
- Season the ribeye steaks generously with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steaks to the skillet and sear for about 4-5 minutes on each side, or until the desired doneness is achieved.
- Add the crushed garlic cloves and thyme sprigs to the skillet in the last minute of cooking.
- Remove the steaks from the skillet and allow them to rest.
- In the same skillet, lower the heat, add butter, letting it melt and mix with the remaining garlic and thyme flavors.
- Pour the flavored butter over the resting steaks before serving.
Substitutions
- ribeye steak -> sirloin steak
- olive oil -> vegetable oil
- butter -> margarine
- fresh thyme -> dried thyme
Enhancements in the Next Evolution
- Add a marinade step to infuse more flavor
- Incorporate a sauce or relish to serve alongside
- Experiment with different herbs or spices for seasoning
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
