Contrafilé

In Brazilian cuisine, contrafilé refers to a specific cut corresponding to parts of the boneless strip loin and the ribeye. The term comes from Portuguese and literally translates to "against the grain," indicating the way the meat is typically sliced for cooking and serving. Contrafilé is characterized by its marbling, tenderness, and rich flavor. The marbling of fat throughout the meat contributes to its juiciness and delicious taste when cooked. In Brazilian churrasco, the contrafilé is often skewered and grilled to perfection over an open flame. It's a centerpiece of many barbecue gatherings and is typically served in slices, often seasoned with just a bit of salt to enhance the natural flavors of the meat.