Savory Garlic Butter Brazilian Steak Recipe

From our family kitchen to yours, this Savory Garlic Butter Brazilian Steak has become an absolute weeknight champion. There’s something undeniably magical about the combination of tender, juicy steak infused with the vibrant flavors of garlic and butter, all inspired by the Brazilian Churrasco tradition. My kids, usually picky eaters, devour every last bite, and my husband always asks for seconds. It’s a dish that feels special enough for a weekend celebration yet simple enough to whip up after a long workday. The aroma alone, as the garlic butter sizzles and melds with the savory steak, is enough to make your mouth water and signal that a truly delicious meal is on the way. This recipe isn’t just about cooking steak; it’s about creating an experience, a little taste of Brazilian warmth and hospitality right in your own home. Prepare to be transported to a sunny churrascaria with every flavorful bite!

Ingredients

• Steak:
  • 1.5 – 2 lbs Top Sirloin Steak (Picanha cut preferred if available, or Rump Cap can be substituted), about 1.5-2 inches thick
  • 1 tablespoon Coarse Sea Salt or Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika (optional, for added depth)
• Garlic Butter Sauce:
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 8 cloves Garlic, minced (about 2 tablespoons)
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (optional, for a touch of heat)
  • Salt and Black Pepper to taste

Instructions

1. Prepare the Steak: Begin by patting the top sirloin steak dry with paper towels. This crucial step helps to achieve a beautiful sear. Trim any excess silver skin, but leave a thin layer of fat on top for rendering and flavor.
2. Season Generously: In a small bowl, combine the coarse sea salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Generously season all sides of the steak with this spice blend. Don’t be shy with the seasoning – this is what creates that signature savory crust. Massage the spices into the meat to ensure even distribution.
3. Rest (Optional but Recommended): For optimal flavor penetration, you can let the seasoned steak rest at room temperature for 30-45 minutes before cooking. This also allows the steak to cook more evenly. If you’re short on time, you can proceed directly to cooking.
4. Prepare the Garlic Butter Sauce: While the steak is resting (or while you’re preheating your cooking surface), prepare the luscious garlic butter sauce. In a medium bowl, combine the softened butter, minced garlic, chopped fresh parsley, lemon juice, dried oregano, and red pepper flakes (if using).
5. Mince Garlic Finely: Ensure the garlic is minced very finely. This will allow it to infuse the butter evenly and prevent any large pieces from burning during cooking. Using a garlic press is also a great option for achieving finely minced garlic.
6. Combine Ingredients Thoroughly: Mix all the garlic butter ingredients together until well combined and the parsley is evenly distributed throughout the butter. Season with a pinch of salt and black pepper to taste. You can adjust the amount of red pepper flakes to your spice preference.
7. Choose Your Cooking Method: You have several options for cooking this Brazilian steak, each yielding slightly different results:
   • Grilling (Recommended for Authentic Flavor): Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
   • Pan-Searing (Excellent for Indoor Cooking): Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. Add 1-2 tablespoons of high-heat cooking oil like avocado oil or canola oil.
   • Oven Broiling (Convenient and Quick): Position an oven rack about 4-6 inches from the broiler. Preheat your broiler to high. Place the steak on a broiler-safe pan or baking sheet.
8. Sear the Steak (Grilling or Pan-Searing):
   • Grilling: Place the steak on the hot grill grates. Sear for 3-4 minutes per side, or until a deep brown crust forms. Reduce heat to medium and continue grilling for desired doneness (see guide below).
   • Pan-Searing: Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side, pressing down gently to ensure good contact with the pan. Reduce heat to medium and continue cooking for desired doneness (see guide below).
9. Broil the Steak (Oven Broiling): Place the steak under the preheated broiler. Broil for 4-5 minutes per side for medium-rare, or longer for desired doneness, flipping once halfway through. Keep a close eye on the steak as broilers can cook very quickly and burn easily.
10. Determine Doneness: Use a meat thermometer to check the internal temperature for your desired level of doneness:
    • Rare: 125-130°F (52-54°C)
    • Medium-Rare: 130-135°F (54-57°C)
    • Medium: 135-140°F (57-60°C)
    • Medium-Well: 140-145°F (60-63°C)
    • Well-Done: 145°F+ (63°C+)
    Note: For Picanha cut, Brazilian tradition often favors medium-rare to medium to enjoy its tenderness and flavor best.
11. Rest the Steak (Crucial Step): Once the steak reaches your desired temperature, remove it from the heat and immediately transfer it to a cutting board. Do not skip this step! Tent loosely with foil and let the steak rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful steak.
12. Finish with Garlic Butter: While the steak is resting, gently melt the garlic butter sauce in a small saucepan over low heat or in the microwave in short intervals, being careful not to overheat or burn the garlic. Alternatively, you can simply let the residual heat of the steak melt the butter if you prefer to keep it in a solid form for serving.
13. Slice and Serve: After resting, slice the steak against the grain for maximum tenderness. For top sirloin, the grain is usually quite visible. If using Picanha, slice with the grain first into thicker steaks, then slice against the grain into thinner strips for serving.
14. Drizzle with Garlic Butter: Arrange the sliced steak on a serving platter and generously drizzle with the warm, melted garlic butter sauce. Garnish with extra fresh parsley, if desired.
15. Serve Immediately: Serve your Savory Garlic Butter Brazilian Steak immediately while it’s hot and juicy. Pair it with your favorite side dishes (see serving suggestions below) and enjoy!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods. These values are approximate per serving.)

Servings: 4-6

Calories Per Serving (Estimated): 650-850 calories (depending on steak size, fat content, and amount of garlic butter used)

• Protein: 50-60g
• Fat: 50-70g (primarily from steak and butter)
• Saturated Fat: 30-40g
• Cholesterol: 200-250mg
• Sodium: 800-1200mg (depending on salt usage)
• Carbohydrates: 2-3g (negligible)

Disclaimer: This nutritional information is for informational purposes only and should not be considered medical advice. For specific dietary needs or concerns, consult with a registered dietitian or nutritionist.

Preparation Time

• Prep Time: 20 minutes (including seasoning and garlic butter preparation)
• Cook Time: 10-20 minutes (depending on cooking method and desired doneness)
• Rest Time: 10-15 minutes
• Total Time: 40-55 minutes

How to Serve

This Savory Garlic Butter Brazilian Steak is incredibly versatile and pairs beautifully with a wide variety of side dishes. Here are some serving suggestions to create a complete and satisfying meal:

• Classic Brazilian Sides:
  • Pão de Queijo (Brazilian Cheese Bread): These cheesy, gluten-free bread rolls are a must-have for a truly Brazilian experience.
  • Arroz Branco (White Rice): Simple white rice is a staple in Brazilian cuisine and provides a perfect base to soak up the garlic butter sauce.
  • Feijão Tropeiro (Troperio Beans): A flavorful bean dish with sausage, bacon, and collard greens.
  • Vinagrete (Brazilian Salsa): A refreshing and tangy salsa made with tomatoes, onions, bell peppers, and vinegar, perfect for cutting through the richness of the steak.
  • Farofa (Toasted Cassava Flour): Toasted cassava flour adds a unique textural element and nutty flavor.
• Complementary Vegetable Sides:
  • Grilled Asparagus or Green Beans: Grilled vegetables offer a smoky char that complements the steak beautifully.
  • Roasted Potatoes or Sweet Potatoes: Hearty and satisfying roasted potatoes are always a crowd-pleaser. Sweet potatoes offer a touch of sweetness that balances the savory steak.
  • Creamy Polenta: A smooth and creamy polenta provides a comforting and elegant side dish.
  • Simple Salad with Lemon Vinaigrette: A light and fresh salad with a bright lemon vinaigrette provides a counterpoint to the richness of the steak.
  • Grilled Corn on the Cob: Sweet and juicy grilled corn is a summer favorite that pairs perfectly with grilled steak.
• Wine Pairings:
  • Malbec: A classic pairing for steak, Malbec’s bold fruit flavors and tannins stand up well to the richness of the beef and garlic butter.
  • Cabernet Sauvignon: Another excellent choice, Cabernet Sauvignon offers structure and complexity that complements the savory flavors.
  • Rioja (Spanish Red): A Spanish Rioja with its earthy and savory notes can also be a delightful pairing.
  • Full-bodied Rosé: For a lighter option, a dry, full-bodied rosé can be surprisingly good, especially in warmer weather.

Additional Tips for Steak Perfection

1. Start with High-Quality Steak: The quality of your steak significantly impacts the final dish. Opt for a well-marbled top sirloin or Picanha cut from a reputable butcher or grocery store. Better quality meat will always result in a more tender and flavorful steak.
2. Don’t Overcrowd the Pan (if pan-searing): If pan-searing, ensure you don’t overcrowd the skillet. Overcrowding lowers the pan temperature and prevents proper searing, leading to steamed rather than seared steak. Cook in batches if necessary to maintain high heat.
3. Pat the Steak Dry Before Searing: As mentioned earlier, patting the steak dry with paper towels is crucial for achieving a good sear. Moisture on the surface of the steak will inhibit browning and create steam instead of a desirable crust.
4. Use a Meat Thermometer for Accuracy: Investing in a meat thermometer is the best way to ensure your steak is cooked to your preferred level of doneness. Guessing can lead to overcooked or undercooked steak. Digital instant-read thermometers are quick and easy to use.
5. Let the Steak Rest Adequately: Resist the urge to cut into the steak immediately after cooking! Resting is not optional; it’s essential for juicy and tender steak. Allowing the steak to rest for 10-15 minutes allows the juices to redistribute, resulting in a significantly better eating experience.

Frequently Asked Questions (FAQ)

Q1: Can I use a different cut of steak for this recipe?

A: Yes, while top sirloin or Picanha is recommended, you can use other cuts like ribeye, New York strip, or filet mignon. Adjust cooking times accordingly as different cuts have varying thicknesses and fat content. Ribeye and New York strip will be richer due to higher marbling, while filet mignon will be leaner and more tender.

Q2: I don’t have a grill. Can I still make this recipe?

A: Absolutely! Pan-searing on the stovetop or oven broiling are excellent alternatives to grilling. Pan-searing provides a beautiful crust, and broiling offers a quick and convenient indoor cooking method. Follow the instructions for pan-searing or broiling outlined in the recipe.

Q3: Can I prepare the garlic butter sauce in advance?

A: Yes, you can prepare the garlic butter sauce up to 2-3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it gently before serving. Making the sauce ahead of time can save you time on the day of cooking.

Q4: How do I store leftover Brazilian steak?

A: Store leftover steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave. Slicing the steak before reheating can help prevent it from drying out. Leftover steak is also great in steak sandwiches or salads.

Q5: Can I add other herbs or spices to the garlic butter sauce?

A: Definitely! Feel free to customize the garlic butter sauce to your liking. Fresh thyme, rosemary, or chives would be delicious additions. You can also add a pinch of smoked paprika to the butter for a smoky flavor or a dash of hot sauce for extra heat. Experiment and find your favorite flavor combinations!

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