Garlic Butter Brazilian Steak Recipe

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When I want to impress guests—or just treat myself to something richly satisfying—I turn to this Garlic Butter Brazilian Steak recipe. It’s a sizzling, juicy plate of seared beef infused with bold flavors, golden garlic, and a butter sauce that will have you scraping the plate clean. This dish isn’t just about steak—it’s about that perfect bite that melts in your mouth and leaves behind hints of spice, garlic, and savory decadence.

Brazilian-style steak is known for being simple yet powerful. The trick lies in the sear, the quality of the meat, and that final spoonful of garlicky butter that elevates it beyond your average steak night. I’ve made this for romantic dinners, family gatherings, and solo nights when only the best will do—and it never disappoints.

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Why You’ll Love This Garlic Butter Brazilian Steak Recipe

• Unmatched Flavor: The garlic butter seeps into the juicy beef, giving every bite a burst of richness.
• Quick to Make: It’s a restaurant-level dish ready in under 30 minutes.
• Crowd Pleaser: Whether medium-rare or medium, this steak is always the star of the table.
• Versatile: Serve it with chimichurri, rice, mashed potatoes, or just a loaf of crusty bread to soak up the sauce.
• Minimal Ingredients: Just a handful of pantry staples and a quality cut of beef.

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What Cut of Steak Works Best for Garlic Butter Brazilian Steak?

The beauty of this recipe is its flexibility, but if you want to hit that sweet spot of tenderness and flavor, go for sirloin cap (picanha)—a prized cut in Brazilian steakhouses. It’s tender, juicy, and has a generous fat cap that renders beautifully during cooking. If you can’t find picanha, ribeye, strip steak, or even filet mignon are excellent alternatives that soak up that garlic butter like a dream.

What matters most is choosing a cut with good marbling, as that’s what gives the steak its rich, beefy flavor and keeps it moist under high heat.

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Options for Substitutions

If you’re working with different ingredients or catering to dietary needs, there are plenty of ways to adapt this steak without sacrificing flavor:

• Butter Substitute: Use ghee or a dairy-free butter alternative for a lactose-free version.
• Garlic Variations: Fresh garlic is best, but roasted garlic or garlic paste works in a pinch.
• Herbs Swap: No parsley? Try chopped cilantro or thyme for a twist.
• Oil Option: A high smoke-point oil like avocado or grapeseed oil works just as well for the sear.
• Beef Alternative: For a lighter take, thinly sliced chicken breast or portobello mushrooms can be prepared the same way for a different but delicious experience.

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Ingredients for This Garlic Butter Brazilian Steak Recipe

• Steak (Picanha, Ribeye, or Striploin): The centerpiece of this dish—rich, juicy, and beautifully marbled for that perfect sear and tenderness.
• Garlic (Fresh, Minced): This is the flavor hero. It gets sautéed to golden perfection, releasing its aroma into the butter.
• Butter (Unsalted): Melted and infused with garlic, it coats the steak and adds deep, savory richness.
• Olive Oil: Helps achieve a crusty, golden sear without burning the butter.
• Salt (Preferably Kosher or Sea Salt): Enhances the natural flavor of the meat and balances the richness of the butter.
• Black Pepper (Freshly Cracked): Adds a mild heat and layers of complexity to every bite.
• Fresh Parsley (Chopped): Brings freshness and color, cutting through the richness of the steak.
• Crushed Red Pepper (Optional): For those who like a subtle, spicy kick in the finish.

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Step 1: Bring the Steak to Room Temperature

Remove the steak from the fridge about 30 minutes before cooking. This helps it cook more evenly and gives a better sear.

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Step 2: Season Generously

Pat the steak dry with paper towels, then season both sides liberally with salt and freshly cracked black pepper. Don’t be shy—it’s a thick cut, and it needs bold seasoning.

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Step 3: Sear to Perfection

Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a splash of olive oil. When it’s shimmering hot, lay the steak in the pan. Sear for about 3–4 minutes per side (depending on thickness), until a deep brown crust forms. If your cut is thicker, you may want to sear the sides too.

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Step 4: Make the Garlic Butter

While the steak is searing, melt the butter in a small saucepan or skillet over medium heat. Add the minced garlic and cook for about 1–2 minutes until golden and fragrant, not browned.

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Step 5: Finish with Garlic Butter

Once the steak is done to your liking (medium-rare recommended), turn off the heat. Spoon the garlic butter over the steak in the pan, letting it sizzle and soak in.

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Step 6: Rest, Slice, and Serve

Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then slice it against the grain into thick strips. Plate it and drizzle any remaining garlic butter from the pan on top. Finish with a sprinkle of fresh parsley.

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How Long to Cook the Garlic Butter Brazilian Steak

Cooking time depends on the thickness of your steak and your preferred doneness, but here’s a general guide:

• 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
• Medium-Well (150°F): 5–6 minutes per side

Always let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute. A meat thermometer is your best friend for hitting that perfect temperature.

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Tips for Perfect Garlic Butter Brazilian Steak

• Use a Cast-Iron Skillet: It retains heat evenly and creates that signature steakhouse crust.
• Don’t Move the Steak Around: Let it sear undisturbed to develop a deep, golden crust.
• Baste with Butter at the End: Garlic can burn quickly—add the butter and garlic toward the end so it infuses flavor without turning bitter.
• Let it Rest: Cutting into it too early will drain all those flavorful juices onto your board instead of into your bite.
• Slice Against the Grain: This ensures each piece is tender and easier to chew.
• Use Fresh Garlic: Pre-minced jars can’t compete with the pungent punch of fresh cloves.
• Dry the Meat First: Removing surface moisture helps the steak sear instead of steam.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: Cooking more than one steak at a time in a small pan causes steaming, not searing. Always give the steak space.
• Using Cold Meat: Straight-from-the-fridge steak won’t cook evenly and can toughen up. Let it reach room temperature first.
• Skipping the Rest: Cutting the steak immediately after cooking causes the juices to run out, leaving the meat dry.
• Overcooking the Garlic: Garlic cooks quickly. If it burns, it turns bitter—add it to the butter late in the process.
• Seasoning Too Lightly: Steaks need bold seasoning to bring out their natural beefiness. Don’t be afraid of salt and pepper.
• Using Low Heat: A screaming hot pan is essential for that golden, flavorful crust.
• Not Checking Internal Temp: Don’t rely on guesswork—use a meat thermometer for precision.

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What to Serve With Garlic Butter Brazilian Steak?

Chimichurri Sauce

Bright, herby, and tangy—it cuts through the richness of the steak like a dream.

Garlic Mashed Potatoes

Creamy, buttery mashed potatoes pair perfectly with the garlicky steak juices.

Grilled Asparagus

Light, crisp, and slightly charred veggies balance the boldness of the beef.

Brazilian Cheese Bread (Pão de Queijo)

A chewy, cheesy traditional side that brings an authentic flair to the table.

Steamed White Rice or Farofa

Simple rice or toasted cassava flour makes the steak shine while soaking up that butter.

Roasted Sweet Potatoes

Their natural sweetness pairs nicely with the savory, garlicky steak.

Caesar Salad

A crunchy, creamy salad adds freshness and contrast to every bite.

Crusty Artisan Bread

For mopping up every last drop of that golden garlic butter.

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Storage Instructions

If you’ve got leftovers (lucky you), storing them properly ensures your steak stays just as tasty the next day.

• Refrigerator: Place cooled steak slices in an airtight container. Store for up to 3–4 days.
• Freezer: Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. Keeps well for up to 2 months. For best results, slice before freezing.
• Reheating: To maintain tenderness, reheat gently in a skillet over medium-low heat with a splash of beef broth or butter. Avoid the microwave—it can overcook the steak and make it rubbery.

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Estimated Nutrition (Per Serving – based on an 8 oz steak)

• Calories: 520
• Protein: 47g
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g
• Cholesterol: 140mg
• Sodium: 480mg

Note: Nutrition values will vary depending on the cut of steak, amount of butter used, and any added sides or sauces.

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Frequently Asked Questions

Can I make this recipe without a cast-iron skillet?

Yes! While cast-iron gives the best sear, any heavy-bottomed pan that can handle high heat will work. Just avoid nonstick pans—they won’t get hot enough.

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

Use the finger test method: press the steak and compare its firmness to different parts of your hand (search “steak doneness finger test”). But for precision, a thermometer is much more reliable.

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Can I use pre-minced garlic?

Fresh garlic is highly recommended for this recipe. Pre-minced garlic from jars can have a milder, sometimes metallic taste and won’t caramelize as nicely.

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Is it okay to marinate the steak first?

While not necessary, a quick marinade with olive oil, garlic, and lime juice can add a tangy depth of flavor. Just don’t marinate for too long—30 minutes is plenty.

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What if my garlic burns?

Start over. Burnt garlic turns bitter and can ruin the butter. Always cook garlic on medium-low heat and watch it closely.

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Can I cook this on the grill?

Absolutely. Grill the steak over high heat, then brush on the garlic butter at the end or as it rests for that same rich flavor.

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What wine goes best with this steak?

A bold red like Malbec, Cabernet Sauvignon, or Syrah pairs beautifully with the richness of the garlic butter and the intensity of the beef.

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Can I use this garlic butter on other proteins?

Yes! It’s fantastic on grilled chicken, shrimp, salmon, or even tossed with roasted vegetables.

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Conclusion

Garlic Butter Brazilian Steak isn’t just another steak dinner—it’s a full-on flavor experience that brings the bold and buttery essence of South American cooking to your kitchen. With minimal ingredients, quick cook time, and guaranteed crowd-pleasing results, this recipe deserves a regular spot in your dinner rotation. Whether it’s for a special occasion or a weeknight indulgence, you’ll find yourself craving that golden garlic finish again and again.

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