Churrasco, a staple of Brazil’s churrascaria tradition, is made by rubbing a thick ribeye with coarse salt and slowly cooking it over a fire on a skewer. The simple seasoning lets the meat’s flavor shine.
Bring the beef to room temperature and brush it with olive oil.
Rub all sides with coarse salt just before cooking.
Thread the beef onto a skewer and grill over medium-high heat, turning it on all sides, for 15–18 minutes or until it reaches your preferred doneness.
Let the beef rest for 10 minutes before slicing.
Slice and serve hot.
Store in a covered container in the refrigerator for up to 2 days. Reheat briefly to keep the meat from toughening.
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