Cupim Assado: Brazilian Grilled Beef Ribs
Cupim—the tender rib cap from the chuck—is seasoned simply with salt and grilled until charred outside and juicy within. A true Brazilian churrasco classic in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lb cupim (beef rib cap), cut into 2-inch-thick steaks
- 1.5 tsp coarse sea salt
- ½ tsp black pepper
- ½ whole fresh lime
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp olive oil
Instructions
- 1
Pat the cupim steaks dry with paper towels, pressing gently on both sides to remove surface moisture—this helps them brown better.
- 2
Sprinkle 1.5 teaspoons coarse sea salt and 0.5 teaspoon black pepper evenly across both sides of each steak, pressing gently so the seasoning sticks.
- 3
Let the seasoned steaks rest at room temperature for 5 minutes while you prepare the grill, so they cook evenly.
- 4
Heat your grill to high heat (you should be able to hold your hand 2 inches above the grate for only 2–3 seconds before it feels too hot).
- 5
Rub 1 tablespoon olive oil lightly across the grill grates to prevent sticking, using a folded paper towel held with tongs.
- 6
Place the cupim steaks directly on the hot grill and leave them untouched for 4–5 minutes until the bottom is deeply browned and charred in spots.
- 7
Flip the steaks once and grill the other side for 3–4 minutes until browned; the meat should feel slightly firm but still yield gently when pressed.
- 8
Transfer the steaks to a cutting board and rest for 3 minutes—this keeps the juice inside instead of running onto the plate.
- 9
Squeeze the lime over both steaks, coating them with fresh juice.
- 10
Scatter the chopped cilantro or parsley over the top and serve immediately while still hot.
Tools you’ll need
- charcoal or gas grill
- tongs
- paper towels
- cutting board
- sharp knife
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