Garlic Butter Brazilian Steak is a bold, juicy, and flavor-packed dish inspired by the simplicity and richness of Brazilian-style steak. I love how the perfectly seared beef is finished with a fragrant garlic butter that melts right over the top, soaking into every bite. It’s simple, indulgent, and lets the quality of the steak truly shine.
Why You’ll Love This Recipe
I like this recipe because it uses minimal ingredients but delivers massive flavor. The steak gets a beautiful crust on the outside while staying tender and juicy inside, and the garlic butter adds richness without overpowering the meat. It’s quick to make, perfect for weeknights or special dinners, and feels like something I’d order at a steakhouse.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Steak (picanha, sirloin, ribeye, or flank steak)
-
Coarse salt
-
Black pepper
-
Olive oil
-
Unsalted butter
-
Garlic, minced or finely chopped
-
Fresh parsley or cilantro, chopped (optional)
Directions
-
I start by letting the steak come to room temperature and seasoning it generously with coarse salt and black pepper.
-
I heat a heavy skillet or grill pan over high heat and add a small amount of olive oil.
-
I sear the steak for about 3–5 minutes per side, depending on thickness, until a deep crust forms.
-
I lower the heat slightly and add butter and garlic to the pan, spooning the melted garlic butter over the steak for about 1 minute.
-
I remove the steak from the pan and let it rest for at least 5 minutes before slicing.
-
I slice the steak against the grain and spoon the remaining garlic butter over the top. I finish with fresh herbs if I’m using them.
Servings and timing
This recipe serves about 3–4 people and takes roughly 20–25 minutes total, including resting time. It’s fast, simple, and perfect when I want a high-impact meal without a lot of prep.
Variations
Sometimes I add a squeeze of lemon juice to the garlic butter for brightness. I’ve also mixed in chili flakes or paprika for a little heat. If I want a more traditional Brazilian flavor, I keep it very simple with just salt and garlic butter—no extras needed.
Storage/reheating
I store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a little butter or in the microwave at low power so it doesn’t dry out. I avoid reheating too much to keep the steak tender.
FAQs
What cut of steak works best for this recipe?
I love picanha when I can find it, but sirloin, ribeye, or flank steak also work really well and are easier to find.
Why use coarse salt?
Coarse salt enhances the natural flavor of the beef and helps form a great crust during searing.
Can I grill the steak instead of using a pan?
Yes, grilling works beautifully. I grill over high heat, then finish with garlic butter right before serving.
How do I know when the steak is done?
I use a thermometer when I want to be precise—medium-rare is about 130–135°F (54–57°C). Otherwise, I go by feel and color.
Can I make the garlic butter ahead of time?
Yes, I mix the butter and garlic ahead and store it in the fridge. I just melt it in the pan when I’m ready to cook.
Conclusion
Garlic Butter Brazilian Steak is one of my favorite ways to enjoy a great cut of beef without overcomplicating things. I love how the rich garlic butter enhances the steak’s natural flavor and how quickly it comes together. Whether I’m cooking for family or just treating myself to a hearty meal, this recipe always delivers bold, satisfying results.
