Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 650-850
- Sodium: 800-1200mg
- Fat: 50-70g
- Saturated Fat: 30-40g
- Carbohydrates: 2-3g
- Protein: 50-60g
- Cholesterol: 200-250mg