Easy Garlic Butter Brazilian Steak

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I’ve cooked a lot of steaks in my life, but nothing quite hits the way this Easy Garlic Butter Brazilian Steak does. It’s bold, juicy, and dripping with flavor thanks to a sizzling garlic butter finish that takes it to another level. Inspired by Brazilian churrasco traditions, this dish transforms an ordinary cut of beef into something truly celebratory. I love how it fills the kitchen with the smell of seared meat and roasted garlic—one of those meals that feels fancy but is totally doable on a weeknight.

What sets this steak apart is the simplicity. A handful of ingredients, a hot pan, and a few minutes of your time are all you need. The garlic butter is everything—it seeps into the meat and creates this incredible richness that’s balanced out by fresh herbs and a dash of citrus (if you want). Whether I’m cooking this for guests or just treating myself on a random Tuesday, it’s a guaranteed hit.

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Why You’ll Love This Easy Garlic Butter Brazilian Steak

This steak is rich and flavorful with a perfectly charred crust and tender, juicy center. The garlic butter melts into the meat, adding depth and a touch of decadence, while a sprinkle of fresh herbs adds just the right amount of brightness. It’s quick to cook, packed with restaurant-quality flavor, and works for both special occasions and easy dinners alike.

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What Cut of Beef Should I Use for Garlic Butter Brazilian Steak?

For the most authentic Brazilian steak experience, sirloin cap (also known as picanha) is the traditional go-to. It’s tender, juicy, and beautifully marbled, making it ideal for searing and soaking up all that garlicky butter. That said, you don’t need to stress if you can’t find picanha. I’ve made this recipe with ribeye, New York strip, and even filet mignon, and it always turns out fantastic.

The key is to use a steak that’s well-marbled and at least 1 to 1.5 inches thick. This ensures a good crust while keeping the center wonderfully pink and tender. No matter the cut, let the steak rest at room temperature before cooking—it’ll help you get a more even cook.

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Options for Substitutions

This recipe is flexible, so don’t worry if you need to make a few swaps:

• Butter Substitute: If you’re dairy-free, try using a high-quality plant-based butter or ghee for that rich flavor.
• Garlic: Fresh minced garlic is ideal, but you can use garlic paste or even roasted garlic for a mellower touch.
• Herbs: I love fresh parsley here, but cilantro or thyme work well too, depending on your preference.
• Acidic Finish: Want a touch of brightness? Add a squeeze of lime or lemon over the steak right before serving—this is especially common in some Brazilian variations.
• Olive Oil: If you’re out of butter, a good olive oil can carry the garlic just fine—though you’ll miss a bit of that creamy richness.

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Ingredients for Easy Garlic Butter Brazilian Steak

• Steak (Sirloin Cap or Ribeye)
  This is the star of the dish. Choose a thick, well-marbled cut to ensure tenderness and flavor.
• Butter
  Used to create the rich garlic sauce that melts over the hot steak, adding a silky texture and deep flavor.
• Fresh Garlic
  Minced finely and sizzled in butter, garlic is the backbone of the bold, aromatic finish.
• Salt
  Essential for bringing out the natural flavor of the beef. A generous seasoning helps form that crave-worthy crust.
• Black Pepper
  Adds a hint of spice and enhances the richness of the steak and garlic butter.
• Olive Oil
  Helps sear the steak evenly and prevents burning the butter during the initial cooking phase.
• Fresh Parsley
  Sprinkled over the steak at the end, it adds color and a fresh herbal note to balance the richness.
• Optional: Lime or Lemon Juice
  A quick squeeze can brighten the dish and balance the butter, especially if you’re after a lighter finish.

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Step 1: Bring the Steak to Room Temperature

Take the steak out of the fridge at least 30 minutes before cooking. This step ensures even cooking and helps you get a beautiful crust.

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Step 2: Season Generously

Pat the steak dry with paper towels. Season both sides liberally with salt and freshly ground black pepper. Don’t be shy—this is where the flavor begins.

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Step 3: Heat the Pan

Place a cast iron skillet or heavy-bottomed pan over high heat. Add a tablespoon of olive oil and let it get hot—almost to the point of smoking.

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Step 4: Sear the Steak

Place the steak in the hot pan. Sear for 2–3 minutes on each side without moving it. This develops a deep, golden-brown crust.

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Step 5: Lower Heat and Add Butter and Garlic

Once the steak is seared, reduce the heat to medium-low. Add the butter and minced garlic to the pan. Tilt the pan and spoon the melted garlic butter over the steak repeatedly for 1–2 minutes.

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Step 6: Check Doneness

Use a meat thermometer to check the internal temperature. Aim for:

• 125°F for rare
• 130°F for medium-rare
• 140°F for medium

Remove from the pan once your preferred doneness is reached.

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Step 7: Rest and Slice

Let the steak rest on a cutting board for at least 5 minutes. This locks in the juices. Slice against the grain and drizzle with the garlic butter from the pan.

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Step 8: Garnish and Serve

Top with freshly chopped parsley and, if desired, a squeeze of lime or lemon juice for a bright finish.

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How Long to Cook Easy Garlic Butter Brazilian Steak

Cooking time depends on the thickness of your steak and how you like it cooked. For a 1.5-inch thick cut:

• Rare (125°F): ~2–3 minutes per side
• Medium-Rare (130°F): ~3–4 minutes per side
• Medium (140°F): ~4–5 minutes per side

Add another 1–2 minutes total for basting in garlic butter. Always rest the steak for 5–10 minutes before slicing—this step is just as important as cooking.

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Tips for Perfect Easy Garlic Butter Brazilian Steak

• Use a heavy pan like cast iron to get that sizzling sear.
• Let the steak rest before cooking and again after—it helps keep it juicy.
• Don’t overcrowd the pan. If cooking multiple steaks, do them in batches.
• Tilt the pan when basting so the garlic butter pools for easy spooning.
• Watch the garlic carefully—it should turn golden, not burn.
• Slice against the grain to keep the meat tender.
• Add finishing salt (like flaky sea salt) for a final flavor pop.

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Watch Out for These Mistakes While Cooking

• Cooking the steak straight from the fridge
  Cold meat won’t sear evenly and can end up overcooked on the outside and undercooked inside. Always let it come to room temperature first.
• Using too much garlic too early
  Garlic burns fast. Don’t add it until after the steak is seared and the heat is reduced, or it’ll taste bitter.
• Skipping the resting time
  Cutting into the steak too soon causes the juices to run out, leaving it dry. Let it rest at least 5 minutes.
• Overcrowding the pan
  This traps steam and prevents a proper sear. Cook in batches if needed.
• Undersalting or over-salting
  You want a generous amount of salt, but taste and adjust if you’re finishing with garlic butter that’s salted too.
• Not using a thermometer
  Guessing doneness can lead to overcooking. A quick temp check gives you perfect results.

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What to Serve With Easy Garlic Butter Brazilian Steak?

Chimichurri Sauce

A classic South American pairing—bright, herby, and garlicky. It cuts through the richness of the steak beautifully.

Grilled Vegetables

Zucchini, bell peppers, and asparagus tossed in olive oil and charred are a simple, flavorful side.

Brazilian Cheese Bread (Pão de Queijo)

Chewy, cheesy little bites that are perfect for sopping up extra garlic butter.

Creamy Mashed Potatoes

Smooth and buttery potatoes make a dreamy companion to a juicy steak.

Rice and Black Beans

A traditional Brazilian combo—earthy, satisfying, and great for soaking up sauce.

Fresh Tomato Salad

Simple cherry tomatoes with olive oil and herbs help refresh the palate between bites of rich steak.

Crusty Bread

Great for mopping up the leftover garlic butter in the pan. Trust me—you won’t want to waste a drop.

Fried Plantains

A sweet-savory twist that adds another layer of flavor to your plate.

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Storage Instructions

If you have leftovers (lucky you!), here’s how to store and reheat your Easy Garlic Butter Brazilian Steak:

• Refrigerator: Store sliced steak in an airtight container for up to 3–4 days. Keep the garlic butter sauce in a separate small container if possible.
• Freezer: Wrap the steak tightly in foil or plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: Warm gently in a skillet over low heat with a spoonful of butter or olive oil. Avoid microwaving—it tends to dry out the meat.

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Estimated Nutrition (per serving – based on 6 oz steak with butter)

• Calories: ~420
• Protein: 38g
• Fat: 30g
• Saturated Fat: 14g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Cholesterol: 125mg
• Sodium: 480mg

These values can vary based on the cut of steak and how much butter or salt you use. For a lighter option, reduce the butter or use a leaner cut like sirloin tip.

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Frequently Asked Questions

What’s the best steak cut for this recipe?

Picanha (sirloin cap) is traditional for Brazilian steak, but ribeye, strip steak, or filet mignon also work beautifully thanks to their marbling and tenderness.

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Can I cook this steak on the grill instead of a skillet?

Absolutely! Grilling adds smoky flavor. Just sear the steak over high heat, then move to indirect heat and baste with garlic butter using a brush or spoon.

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How do I know when the steak is done without a thermometer?

You can use the finger test method by pressing the steak to feel resistance. However, for best accuracy, a digital meat thermometer is highly recommended.

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Can I make this recipe dairy-free?

Yes—use a vegan butter or olive oil. While you’ll miss the creaminess of real butter, the garlic and herbs will still deliver big flavor.

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Can I make the garlic butter ahead of time?

Definitely. Make and store it in the fridge for up to 1 week. Reheat gently before using, or let it soften and melt over the hot steak.

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Is this recipe spicy?

Not at all. It’s savory and rich, but if you want heat, a pinch of red pepper flakes or a dab of hot sauce in the butter does the trick.

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How thin should I slice the steak?

Always slice thinly and against the grain. This shortens the muscle fibers and keeps the steak tender and easy to chew.

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Can I use pre-minced garlic?

You can, but fresh garlic gives the best flavor and aroma. If using jarred garlic, sauté it gently—it tends to burn quicker than fresh.

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Conclusion

This Easy Garlic Butter Brazilian Steak is proof that simple ingredients can create something extraordinary. With its juicy, tender texture and a buttery, garlicky finish, it brings bold flavor to your plate without complicated steps. Whether you’re serving it for a casual dinner or a weekend cookout, this steak is guaranteed to impress. And best of all—it cooks in minutes but lingers in memory.

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