Garlic Butter Brazilian Steak: The Ultimate Recipe for Flavor

Garlic Butter Brazilian Steak: Just the name alone conjures images of sizzling, perfectly seared meat, doesn’t it? I’m about to let you in on a secret – achieving that restaurant-quality Brazilian steak experience at home is easier than you think! Forget complicated marinades and fancy equipment; this recipe focuses on simple techniques and bold flavors that will have your taste buds singing.

Brazilian steak, or “churrasco,” has deep roots in the gaucho culture of Southern Brazil. These nomadic cowboys were masters of open-fire cooking, transforming simple cuts of beef into culinary masterpieces. While traditional churrasco involves a variety of meats cooked over an open flame, this Garlic Butter Brazilian Steak recipe brings that same spirit of flavorful simplicity to your kitchen.

What makes this dish so irresistible? It’s the perfect combination of tender, juicy steak and a rich, aromatic garlic butter sauce. The garlic butter not only infuses the steak with incredible flavor but also creates a beautiful, caramelized crust. People love this dish because it’s both incredibly satisfying and surprisingly quick to prepare. Whether you’re looking for a show-stopping meal for a special occasion or a delicious weeknight dinner, this Garlic Butter Brazilian Steak is guaranteed to impress. Get ready to experience a taste of Brazil!

Ingredients:

• For the Steak:
• 2 lbs Brazilian Picanha steak (or top sirloin cap), about 1.5-2 inches thick
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly ground black pepper
• For the Garlic Butter:
• 1 cup (2 sticks) unsalted butter, softened
• 6 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional Garnishes:
• Fresh parsley sprigs
• Lemon wedges

Preparing the Garlic Butter:

Alright, let’s get started with the garlic butter. This is what’s going to take our steak to the next level, so pay close attention!

1. Soften the Butter: Make sure your butter is nice and soft. You can leave it out at room temperature for about an hour, or if you’re in a hurry, microwave it in 10-second intervals until it’s pliable but not melted. We want it soft enough to easily mix with the other ingredients.
2. Mince the Garlic: Mince the garlic cloves as finely as you can. You can use a garlic press if you have one, or just chop them with a knife. The smaller the pieces, the more evenly the garlic flavor will distribute throughout the butter.
3. Chop the Herbs: Finely chop the fresh parsley and chives. Fresh herbs are key here for that vibrant flavor and color. Dried herbs just won’t cut it for this recipe.
4. Combine Ingredients: In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chopped chives, lemon juice, red pepper flakes (if using), salt, and pepper.
5. Mix Well: Use a fork or a spatula to thoroughly mix all the ingredients together until they are evenly distributed. You should have a beautiful, fragrant garlic butter.
6. Chill (Optional): If you want the garlic butter to be a little firmer, you can transfer it to a small bowl or ramekin and chill it in the refrigerator for about 30 minutes. This will make it easier to slice and place on top of the steak later. However, it’s perfectly fine to use it at room temperature as well.

Preparing the Steak:

Now, let’s move on to the star of the show – the steak! Choosing the right cut and preparing it properly is crucial for a delicious Brazilian steak experience.

1. Choose Your Steak: Traditionally, Brazilian steak is made with Picanha, which is the top sirloin cap. It has a beautiful layer of fat on top that renders down during cooking, adding tons of flavor. If you can find Picanha, that’s the way to go! If not, a good quality top sirloin steak will also work well. Make sure the steak is about 1.5-2 inches thick.
2. Trim (If Necessary): If you’re using Picanha, you don’t need to trim the fat cap. That’s where all the flavor is! If you’re using top sirloin, you might want to trim off any excess fat, but leave a thin layer for flavor.
3. Score the Fat Cap (Picanha Only): If you’re using Picanha, score the fat cap in a crosshatch pattern. This will help the fat render evenly and prevent the steak from curling up during cooking. Be careful not to cut into the meat itself.
4. Season Generously: This is where the coarse sea salt comes in. Generously season both sides of the steak with the coarse sea salt and freshly ground black pepper. Don’t be shy! The salt is essential for drawing out moisture and creating a beautiful crust. Make sure to press the salt and pepper into the meat so it adheres well.
5. Rest at Room Temperature: Allow the steak to rest at room temperature for at least 30 minutes before cooking. This will help it cook more evenly. Taking the chill off the steak allows it to cook faster and more uniformly.

Cooking the Steak:

There are several ways to cook this steak, but grilling or pan-searing are my favorites. I’ll walk you through both methods.

Grilling Method:

1. Prepare the Grill: Preheat your grill to high heat. You want it to be nice and hot so you can get a good sear on the steak. If you’re using a charcoal grill, make sure the coals are evenly distributed.
2. Grill the Steak: Place the steak on the hot grill and sear for 4-5 minutes per side, or until a deep, golden-brown crust forms. The key is to resist the urge to move the steak around too much. Let it sit undisturbed so it can develop a beautiful sear.
3. Reduce Heat and Continue Cooking: After searing, reduce the heat to medium and continue cooking the steak to your desired level of doneness. For medium-rare (130-135°F), cook for another 3-5 minutes per side. For medium (135-145°F), cook for another 5-7 minutes per side. Use a meat thermometer to check the internal temperature.
4. Rest the Steak: Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 10 minutes before slicing. This is crucial for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent it loosely with foil to keep it warm.

Pan-Searing Method:

1. Prepare the Pan: Heat a large cast-iron skillet over high heat until it’s smoking hot. Add a tablespoon of high-heat oil, such as avocado oil or canola oil.
2. Sear the Steak: Carefully place the steak in the hot skillet and sear for 4-5 minutes per side, or until a deep, golden-brown crust forms. Again, resist the urge to move the steak around too much.
3. Add Butter and Aromatics (Optional): After searing, add a tablespoon of butter to the pan along with a few sprigs of fresh rosemary or thyme (optional). Tilt the pan and use a spoon to baste the steak with the melted butter and herbs. This will add even more flavor and moisture.
4. Reduce Heat and Continue Cooking: Reduce the heat to medium and continue cooking the steak to your desired level of doneness. For medium-rare (130-135°F), cook for another 3-5 minutes per side. For medium (135-145°F), cook for another 5-7 minutes per side. Use a meat thermometer to check the internal temperature.
5. Rest the Steak: Once the steak is cooked to your liking, remove it from the pan and let it rest for at least 10 minutes before slicing. Tent it loosely with foil to keep it warm.

Slicing and Serving:

The way you slice the steak is just as important as how you cook it. Let’s get it right!

1. Slice Against the Grain: After the steak has rested, use a sharp knife to slice it against the grain. This will shorten the muscle fibers and make the steak more tender and easier to chew. Look closely at the steak to identify the direction of the grain, and slice perpendicular to it.
2. Serve with Garlic Butter: Place the sliced steak on a serving platter and top with generous dollops of the prepared garlic butter. The heat from the steak will melt the butter, creating a luscious sauce.
3. Garnish (Optional): Garnish with fresh parsley sprigs and lemon wedges, if desired. The parsley adds a pop of color and freshness, while the lemon wedges provide a bright, acidic counterpoint to the richness of the steak and garlic butter.
4. Serve Immediately: Serve the steak immediately and enjoy! This dish is best enjoyed hot off the grill or pan.

Conclusion:

This Garlic Butter Brazilian Steak isn’t just another steak recipe; it’s an experience. The rich, savory garlic butter cascading over perfectly seared steak creates a symphony of flavors that will tantalize your taste buds and leave you craving more. I truly believe this will become a staple in your kitchen, a go-to for special occasions or even a weeknight treat when you want something truly exceptional.

Why is this a must-try? Because it’s incredibly simple to make, yet delivers restaurant-quality results. The combination of high heat searing and the fragrant garlic butter ensures a juicy, tender steak with a beautiful crust. It’s a guaranteed crowd-pleaser, and I’ve yet to meet someone who hasn’t fallen in love with this recipe. The beauty of this recipe lies in its simplicity and the quality of the ingredients. Using a good cut of steak and fresh garlic makes all the difference.

But the fun doesn’t stop there! Feel free to experiment with serving suggestions and variations to make this recipe your own. For a classic pairing, serve the Garlic Butter Brazilian Steak with roasted asparagus and creamy mashed potatoes. The asparagus provides a fresh, vibrant counterpoint to the richness of the steak, while the mashed potatoes soak up all that delicious garlic butter. Alternatively, you could try serving it with a bright and zesty chimichurri sauce for an extra layer of flavor.

Looking for variations? Consider adding a pinch of red pepper flakes to the garlic butter for a touch of heat. Or, if you’re a fan of herbs, try incorporating some fresh rosemary or thyme into the butter mixture. For a truly decadent experience, top the steak with a dollop of blue cheese crumbles just before serving. You can also experiment with different cuts of steak. While I personally love using a sirloin or ribeye, a flank steak or even a skirt steak would work beautifully with this recipe. Just be sure to adjust the cooking time accordingly.

Don’t be intimidated by the idea of cooking steak! This recipe is designed to be foolproof, even for beginner cooks. Just follow the instructions carefully, and you’ll be rewarded with a perfectly cooked, incredibly flavorful steak every time. The key is to use a hot pan and not overcrowd it, ensuring a beautiful sear on all sides. And remember, a meat thermometer is your best friend when it comes to achieving your desired level of doneness.

I’m so excited for you to try this Garlic Butter Brazilian Steak recipe! I know you’re going to love it as much as I do. It’s a guaranteed winner that will impress your family and friends.

Now, it’s your turn! I encourage you to give this recipe a try and let me know what you think. Share your photos and comments on social media using #GarlicButterBrazilianSteak and tag me so I can see your creations! I’m always eager to hear about your culinary adventures and see how you’ve personalized the recipe. What sides did you choose? Did you add any special ingredients to the garlic butter? I can’t wait to hear all about it! Happy cooking!

---

July 5, 2025 by Melissa