Pin it
There are nights when I crave something richly flavored yet easy enough for a busy weeknight and this Garlic Butter Brazilian Steak always delivers The succulent steak dressed in fragrant golden garlic butter comes together in about fifteen minutes and feels as celebratory as it is quick
The first time I tried this at a friend’s barbecue the aroma of sizzling garlic drew everyone to the kitchen before the steak was even sliced It instantly became a go to for family grilling nights
Ingredients
- Skirt steak: I love this cut for how quickly it cooks and how juicy it stays Ask your butcher for a piece with good marbling for extra tenderness
- Salt and pepper: These build the base flavor so use freshly ground pepper and a good finishing salt
- Minced garlic: Choose fresh garlic cloves and mince right before cooking for the boldest flavor The more uniform the chop the better it will toast
- Butter: Rich creamy butter carries the garlic flavor and helps create the golden garlicky sauce Choose a higher fat European style butter if you can
- Fresh parsley: Adds a burst of freshness and color Choose flat leaf parsley with vibrant green color and avoid any wilted leaves
Step-by-Step Instructions
- Prep the Steak:
- Pat the steak dry with a paper towel to remove any moisture which will help build a perfect crust Once dry season both sides generously with salt and pepper and cut the steak as needed to fit your skillet
- Sear the Steak:
- Heat your skillet over medium high heat until it is shimmering hot Gently lay the steak in the pan and let it sear without moving for about two to three minutes Watch as the edges caramelize and a rich brown crust forms Flip and cook the other side another two to three minutes for a perfect medium rare If you prefer more doneness let it go another minute per side Remove steak to a warm plate and let it rest to keep all those juices in
- Make the Garlic Butter:
- Wipe out your skillet and lower the heat to prevent burning Add butter and let it melt slowly Once melted add your minced garlic Spread the garlic evenly and stir gently as it sizzles Watch closely so the garlic turns golden but does not burn as this can make it bitter As soon as your nose picks up the sweet toasty aroma and the color deepens carefully transfer the garlic butter immediately to a small bowl
- Slice and Serve:
- Slice the steak against the grain for extra tenderness Fan the slices on a serving plate and pour the garlic butter generously over the top Sprinkle with loads of chopped fresh parsley and carry straight to the table
Pin it
Storage Tips
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days To reheat gently warm steak slices in a skillet over low heat and spoon any extra garlic butter on top
Ingredient Substitutions
Flank steak or flat iron work well if skirt steak is unavailable You can use ghee instead of butter for a dairy free option and chives or cilantro in place of parsley if needed
Serving Suggestions
Serve with a side of fluffy rice garlicky mashed potatoes or a fresh tomato salad Leftover steak makes fantastic steak sandwiches or a protein packed salad topper
Pin it
Cultural Notes
Brazilian style steak houses are famous for their ultra tender grilled beef and generous use of garlic butter This simple version brings that steakhouse flavor home in a flash and is a hit whenever you want to feel transported to a festive Brazilian table
Frequently Asked Questions
- → What cut of steak works best?
Skirt steak is ideal for this preparation due to its texture and ability to absorb flavors. Flank can also be used.
- → How do I achieve medium-rare doneness?
Sear steak on both sides for about 2-3 minutes per side in a hot skillet, then let it rest before slicing.
- → How can I avoid burning the garlic?
Sauté garlic over low heat and remove from the pan as soon as it turns golden to prevent bitterness.
- → Can I use other herbs besides parsley?
Chopped cilantro or chives can add a fresh twist if parsley is not available or desired.
- → How should I slice the steak?
Always slice against the grain for the most tender pieces, allowing maximum juiciness and flavor.