Garlic Butter Brazilian Steak, a flavorful and juicy dish inspired by Brazilian steakhouses. This recipe includes tender cuts of steak seared to perfection, then basted in a rich garlic butter sauce for that irresistible finish. Perfect for a weeknight dinner or special occasion.
Garlic Butter Brazilian Steak
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Steak:
1.5 to 2 lbs (700–900g) sirloin steak (or picanha if available), sliced into thick strips or medallions
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 teaspoon smoked paprika (optional)
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional for heat)
For the Garlic Butter:
4 tablespoons unsalted butter
6 cloves garlic, finely minced or grated
1 tablespoon fresh parsley, finely chopped
Juice of 1/2 lemon (optional, for brightness)
Salt, to taste
Instructions
1. Prepare the Steak
Pat the steak pieces dry with paper towels. This helps them sear better.
Season generously with salt, pepper, smoked paprika, cumin, and chili flakes.
Let the steak sit at room temperature for 10–15 minutes while you prepare the garlic butter.
2. Make the Garlic Butter
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté gently for 1–2 minutes until fragrant and just golden (do not brown).
Stir in chopped parsley and lemon juice if using.
Turn off the heat and set aside.
3. Cook the Steak
Heat a large skillet (preferably cast iron) over high heat. Add the olive oil.
When the skillet is very hot, add the steak pieces in a single layer without crowding. Sear in batches if needed.
Cook 2–3 minutes per side for medium-rare (or longer depending on thickness and preference).
Reduce heat to medium and add 2–3 tablespoons of the garlic butter to the pan.
Baste the steak with the melted garlic butter using a spoon for an additional 1–2 minutes.
4. Rest and Serve
Transfer the steak to a plate and drizzle with more of the garlic butter.
Let rest for 5 minutes to allow the juices to redistribute.
Garnish with extra parsley or a sprinkle of flaky salt if desired.
Serving Suggestions
Serve with chimichurri sauce, grilled vegetables, or Brazilian cheese bread (pão de queijo).
Pairs well with garlic rice, roasted potatoes, or a fresh vinaigrette salad.
Variations
Add spice: Use red pepper flakes or a dash of cayenne for extra heat.
Herb swap: Try thyme or rosemary instead of parsley.
Sauce up: Add a splash of white wine or beef stock to the garlic butter for a richer pan sauce.
Tips
Cut against the grain for maximum tenderness.
Use a meat thermometer for perfect doneness:
Rare: 125°F (52°C)
Medium-Rare: 135°F (57°C)
Medium: 145°F (63°C)
Well-done: 160°F (71°C)
If using picanha (top sirloin cap), keep the fat cap on for authentic Brazilian flavor.
