Description
Few dishes rival the rich, indulgent flavors of Garlic Butter Brazilian Steak. This iconic South American recipe is revered for its juicy, charred exterior and melt-in-your-mouth tenderness, perfectly balanced by an aromatic garlic butter sauce that infuses every bite with irresistible flavor. Whether you’re recreating a Brazilian steakhouse experience at home or elevating your next dinner party, this dish delivers on every front bold flavor, impressive presentation, and satisfying protein power.
Ingredients
2 pounds picanha (top sirloin cap) or ribeye, sliced 1 to 1.5 inches thick
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (optional for added depth)
5 tablespoons unsalted butter, room temperature
6 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Pinch of red pepper flakes (optional)
Instructions
Start by patting the steaks dry using paper towels. This helps achieve that golden, seared crust. Drizzle with olive oil, then season generously with salt, pepper, and smoked paprika on both sides. Let the steak rest at room temperature for 30 minutes before cooking to ensure even doneness.
In a small saucepan over low heat, melt the butter until foamy. Add the minced garlic and cook for 1–2 minutes until fragrant and lightly golden (do not brown). Remove from heat and stir in lemon juice, parsley, and red pepper flakes.
Heat a cast-iron skillet or grill pan over high heat until it’s smoking hot. Sear the steaks for about 3–4 minutes per side depending on thickness, flipping only once to develop a beautiful crust. For medium-rare, the internal temperature should reach 130°F (54°C).
During the final minute of cooking, spoon the warm garlic butter over the steaks repeatedly to infuse flavor. This step is essential for that signature richness.
Transfer the steak to a cutting board and tent with foil. Let it rest for at least 5 minutes to allow the juices to redistribute. Slice against the grain into thin, juicy strips and serve drizzled with any remaining garlic butter.
Notes
- Meat Selection: Picanha is a traditional Brazilian cut and ideal for this recipe, but sirloin or ribeye work well too. Ensure the steak is well-marbled for the juiciest results.
- Butter: Use high-quality unsalted butter to control the salt content and enhance flavor.
- Garlic Tip: Use fresh garlic for best results—pre-minced garlic may have a slightly bitter aftertaste when sautéed.
- Optional Add-ins: Red pepper flakes can add a spicy kick. You can also garnish with lime wedges for a zesty contrast.
- Serving Idea: This dish pairs beautifully with chimichurri sauce, roasted yuca, or Brazilian cheese bread (pão de queijo).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet / Pan-Searing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion (approx. 6 oz cooked steak with sauce)
- Calories: 420
- Sugar: 0g
- Sodium: 735mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 126mg