Introduction
There’s something truly soulful about a steak that sizzles as soon as it hits the pan — the smell of butter melting and garlic browning, the crust crackling, and that first savory bite releasing rich, beefy juices. This Garlic Butter Brazilian Steak brings that magic into your kitchen, transforming a simple cut of beef into a dish that feels special, soulful, and deeply satisfying.
As you serve it, the butter-garlic sauce glazes the steak with golden richness, mingling with browned edges and tender interior to create a harmony of textures and flavors. The garlic adds warmth and a rustic aroma; the butter brings creamy depth; the steak itself holds its own hearty, meaty character. It’s comfort food elevated — perfect for a cozy dinner, a relaxed weekend meal, or a small celebration of good ingredients.
Whether you choose a richly marbled cut or a leaner steak, this recipe delivers bold flavor and juicy tenderness. Serve it alongside simple sides — maybe roasted vegetables or garlic rice — and you have a meal that’s indulgent, balanced, and deeply satisfying.
Why You’ll Love This Recipe
- Deep, rich flavor — garlic butter infuses the steak with warmth, richness and aromatic complexity.
- Juicy, tender steak every time — quick searing locks juices inside while butter coating adds moistness.
- Simple and fast — takes around 20–30 minutes from start to finish.
- Flexible — works with various cuts — sirloin, ribeye, flank, skirt or picanha style steaks.
- Comforting yet elegant — rich sauce and hearty steak make it feel both homey and restaurant‑worthy.
- Great for weeknights or special dinners — easy enough for everyday, good enough for guests.
Ingredients
For the Steak
- 1.5 lb (≈ 700 g) steak (sirloin, ribeye, flank, skirt, or picanha-style) — about 1‑inch (2.5 cm) thick for best balance of crust and juicy interior
- 1 tablespoon olive oil
- Generous coarse salt (kosher or sea salt)
- Freshly ground black pepper, to taste
- (Optional) 1 teaspoon smoked paprika for a subtle smoky depth
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4–5 cloves garlic, minced (fresh gives best aroma)
- 1 tablespoon fresh lemon juice (or a squeeze of lime) — optional, for brightness
- 1–2 tablespoons fresh parsley, chopped (or cilantro, if preferred)
- Pinch of red pepper flakes — optional, for a gentle warmth
Optional Serving Add‑ons
- Lemon or lime wedges for squeezing over the meat
- Grilled vegetables, steamed greens, or garlic rice / roasted potatoes
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Bring the steak to room temperature & season
- Remove the steak from fridge ~20–30 minutes before cooking. Pat it dry thoroughly with paper towels — dryness helps achieve a good crust.
- Rub with olive oil, then generously season both sides with salt and freshly ground pepper (and smoked paprika if using).
- Heat the pan and sear
- Warm a heavy skillet or cast‑iron pan over high heat until very hot.
- Add the steak and sear for 3–4 minutes per side for medium‑rare (adjust time for your preferred doneness). Avoid moving the steak too much so the crust can develop.
- Rest the steak
- Once seared, transfer steak to a plate and loosely tent with foil. Let rest for about 5–8 minutes — this helps redistribute juices so the steak stays tender.
- Make the garlic butter sauce
- In the same (hot) skillet or a small saucepan, reduce heat to medium‑low. Add the butter and let it melt gently.
- Add the minced garlic (and red pepper flakes if using), stir and cook until the garlic becomes fragrant and just golden (about 1–2 minutes) — don’t let it burn.
- Remove from heat; stir in the lemon juice (if using) and chopped parsley.
- Finish and serve
- Slice the rested steak against the grain into thick slices.
- Drizzle or spoon the warm garlic‑butter sauce generously over the steak slices. Garnish with extra parsley and a squeeze of lemon/lime if desired.
- Serve immediately while still warm and buttery.
You Must Know (Helpful Tips)
- Dry the steak thoroughly before searing — moisture prevents browning and crust formation.
- Use high heat for searing — a very hot pan gives a beautiful crust while keeping the inside juicy.
- Let the steak rest after cooking — resting preserves juices and makes the texture more tender.
- Don’t overcook the garlic butter — garlic burns quickly; golden and fragrant is perfect.
- Slice against the grain — this makes the meat easier to chew and preserves tenderness.
- Butter sauce is best fresh — the flavor is strongest and texture richest when sauce is warm and just made.
Storage Tips
- Fridge: Store leftover steak (cooled) in an airtight container for up to 2–3 days. Keep the garlic‑butter sauce separate if possible.
- Reheating: Gently warm steak in a skillet over low heat with a splash of water or leftover butter to avoid drying out. Add a little extra garlic butter after reheating to restore richness.
- Freezing (optional): You can freeze cooked slices wrapped tightly — but texture will be best when fresh. Reheat slowly to preserve moisture.
Ingredient Substitutions
- Beef cut: If you don’t have sirloin or ribeye, a flank steak or skirt steak (cut across the grain) works well; just adjust cooking time.
- Butter alternative: Use ghee or even plant‑based butter for a dairy‑free variation (flavor will be slightly different).
- Herb variation: Swap parsley for cilantro, oregano or fresh thyme for a different aromatic profile.
- Acidity: If no lemon/lime, a splash of apple‑cider vinegar or a pinch of red‑wine vinegar works to brighten flavors.
- Spice variation: Add a pinch of chili flakes or smoked paprika to the butter sauce for subtle heat and depth.
Serving Suggestions
- Serve with garlic‑butter rice or herbed potatoes to soak up the extra butter sauce.
- A side of grilled vegetables (bell peppers, zucchini, asparagus) adds freshness and balances richness.
- For a Brazilian touch, serve with rice and beans, pão de queijo (cheese bread), or light salad with citrus vinaigrette.
- Pair with a bold red wine (like Malbec or Cabernet Sauvignon) — its deep flavors balance the richness.
- For a lighter feel, serve with steamed greens and a fresh lime wedge to brighten and contrast the buttery steak.
Pro Tips
- For maximum flavor, sear steaks in a cast‑iron skillet — it retains heat best and gives the most even crust.
- Try making extra garlic butter sauce — store in a small jar in fridge, then reheat and drizzle over veggies, potatoes, or bread.
- For a restaurant‑style presentation, slice the steak on a diagonal, fan the slices on a warm plate, and spoon butter sauce elegantly over — finish with a few sprigs of fresh herbs.
- If you have a meat thermometer, aim for 130–135 °F (54–57 °C) internal for medium‑rare, then rest — the steak will stay juicy and tender.
- For extra richness, finish with a tiny knob of cold butter just before serving — it melts into the steak, giving an extra glossy, decadent finish.
Frequently Asked Questions (FAQ)
Q: What cut of beef is best for this recipe?
A: Sirloin, ribeye, picanha‑style, flank or skirt steak all work. For juiciness and flavor, a cut with some marbling (like ribeye or sirloin) is ideal. Leaner cuts like flank or skirt are fine too — just don’t overcook them.
Q: Can I grill this instead of using a skillet?
A: Yes — preheat grill to high, oil the grates, and grill 3–5 minutes per side depending on thickness. After cooking, apply the garlic butter sauce and let rest before slicing.
Q: My garlic butter tasted bitter — what happened?
A: Garlic burns quickly when cooked too long or on too high heat. Keep butter and garlic on medium‑low, watch carefully, and remove from heat as soon as garlic becomes golden and fragrant.
Q: How do I get a good sear without overcooking the steak?
A: Make sure your skillet or grill is very hot before you add the steak. Sear quickly (3–4 min per side), then remove steak and let rest — carryover heat will finish the cooking.
Q: Is this recipe suitable for low‑carb or keto diets?
A: Yes — steak and garlic butter are low in carbs. If you serve with low‑carb sides (like veggies or salad), it fits well into low‑carb or keto eating.
Q: Can I prepare the garlic butter in advance?
A: Definitely. You can make the garlic butter ahead, store it in the fridge, then warm and drizzle over steak just before serving. This is handy for quick weeknight cooking.
May this Garlic Butter Brazilian Steak bring warmth, savory richness, and a little bit of Brazilian churrasco spirit to your table — may every buttery, garlicky bite feel like a small celebration.
