I have Swiss relatives out in Garca, in the interior of SP State. So any trip from Europe to Sampa (GRU) usually requires a lay-over, and a then-justified dinner at the Temple of Meat, before continuing on.

Some tips from Marcos Bassi:

1. Choose the best quality cut of meat, with less, but not completely trimmed of fat. This is shown in one of his videos.
2. When slicing, use the knife to make one sharp cut down, rather than sawing strokes.
3. Prep the meat at room temperature before cooking, near the grill if possible.
4. Lightly salt the meat, primarily into the fat. The opposite is usually found at Churrascarias with a truckload of sale corso, (coarse rock salt), thrown onto the steaks. This we were told has been used to hide poorer cuts of meat in some restaurants.

On one of our visits years ago, Mr. Bassi joined us for a few minutes. He said that Brasilian beef is better than North American or European as the cattle is run, rather than standing around getting fattened. He stated that many Brasilians preferred Argentine beef, when Brasilian beef was as good, or better. He also mentioned that the best but most simple of sauce to accompany steak is made using garlic (alho), rosemary (alicrim ), and the cooking juices themselves.

I'd could to go on and mention other tips and techniques he stated, but strangely I find I'm getting hungry right now. I think steak and eggs will be on the menu coming up this morning.