Quick & Easy Authentic Garlic Butter Brazilian Steak Recipe

ByAileenrecipes

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Introduction

The sizzle of steak hitting a hot skillet, the rich aroma of garlic and butter melding together—this is the sound and scent of Brazilian comfort. This Quick & Easy Authentic Garlic Butter Brazilian Steak recipe delivers the profound, savory flavor of a classic churrascaria right in your own kitchen, without the need for complex techniques or specialty equipment. The star of the dish is the picanha, a supremely tender and flavorful cut of top sirloin cap, celebrated for its generous fat cap that renders down to create an incredibly juicy and flavorful crust. Coated in nothing more than coarse salt and bathed in a sizzling garlic butter baste, the result is a magnificently hearty and satisfying steak that is both rustic and elegant. It’s the perfect solution for a weeknight dinner that feels celebratory or for impressing guests at a weekend barbecue with minimal effort and maximum flavor.

Perfect for:

  • Busy Weeknight Dinners

  • Weekend Grilling Sessions

  • Impressive Date Night Meals

  • Casual Dinner Parties

  • Meal Prep for High-Protein Lunches

Why You’ll Love This Garlic Butter Brazilian Steak Recipe

Incredibly Flavorful: The combination of a well-seared, salty crust on the picanha and the rich, aromatic garlic butter baste creates a depth of flavor that is simple yet profound.
Authentic & Simple: This recipe stays true to its Brazilian roots by focusing on the quality of the steak and a few key ingredients, allowing the natural flavors to shine without a complicated marinade.
Quick to Prepare: From prep to plate, this dish comes together in under 30 minutes, making a gourmet-feeling meal entirely achievable on even the busiest of evenings.
Versatile Cooking Methods: While best over high heat on a grill or in a cast-iron skillet, this recipe is adaptable and can deliver excellent results with various cooking setups.

Preparation and Cooking Time
Total Time: 25 minutes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories

Nutritional Information (Per Serving – Estimate):
Calories: 450-550 kcal
Protein: 35g
Carbohydrates: 1g
Fat: 35g
Fiber: 0g
Sugar: 0g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • 1.5 – 2 lbs top sirloin cap (picanha)

  • 1 tbsp coarse sea salt

  • 4 tbsp unsalted butter

  • 4-5 large garlic cloves, minced

  • 2 tbsp fresh parsley, finely chopped

  • Optional: 1-2 tsp malagueta pepper or red pepper flakes

Step-by-Step Instructions

  1. Prepare the Steak: If your picanha is a whole roast, slice it with the grain into 2-3 large strips, each with a portion of the fat cap. Then, slice each strip against the grain into 1 to 1.5-inch thick steaks. Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.

  2. Season Generously: Liberally season both sides of each steak with the coarse sea salt, pressing the salt crystals into the meat. Do not add pepper yet, as it can burn during high-heat cooking.

  3. Preheat the Skillet or Grill: Place a cast-iron skillet or grill pan over high heat. Allow it to get very hot until it is nearly smoking. For an outdoor grill, heat to high, direct heat.

  4. Sear the Steak: Place the steaks fat-side down in the hot, dry skillet. Sear for 2-3 minutes to render the fat and create a golden-brown crust. Turn and sear the other side for 2-3 minutes for medium-rare. For a thicker cut, sear the edges as well. Adjust time for desired doneness.

  5. Create the Garlic Butter: While the steak is searing, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for just 60-90 seconds until fragrant. Be careful not to burn the garlic. Stir in the chopped parsley and optional pepper.

  6. Baste the Steak: Once the steak is seared on all sides, reduce the heat to medium. Pour the garlic butter over the steaks in the skillet. Tilt the skillet slightly and use a spoon to continuously baste the steaks with the sizzling butter for another 1-2 minutes.

  7. Rest the Meat: Transfer the steaks to a cutting board or plate. Tent loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute throughout the meat.

How to Serve Garlic Butter Brazilian Steak

  • Traditional Brazilian Style: Serve with crispy potato sticks (batata palha) on top, a side of white rice, and a simple vinaigrette salad (onions, tomatoes, vinegar).

  • As a Complete Main Course: Slice the steak against the grain and serve with a side of garlic mashed potatoes and roasted asparagus or sautéed greens.

  • For a Lighter Meal: Accompany the sliced steak with a fresh, zesty arugula salad dressed with lemon juice and olive oil.

  • Churrasco Experience: Serve alongside other grilled meats, fried bananas (banana frita), and a creamy polenta.

Additional Tips for Garlic Butter Brazilian Steak

  • For the most authentic flavor, seek out a Brazilian grocery or a quality butcher for picanha. If unavailable, a tri-tip or sirloin steak can be used as a substitute.

  • Do not move the steaks around in the pan once you place them down. Let them develop a proper crust before flipping.

  • The garlic butter is meant to be a finishing baste. Adding it too early will cause the garlic to burn and become bitter.

  • Letting the steak rest is non-negotiable. Skipping this step will result in less juicy meat.

Recipe Variations of Garlic Butter Brazilian Steak

Chimichurri Version: After resting, drizzle the sliced steak with a vibrant homemade chimichurri sauce instead of, or in addition to, the garlic butter.
Lemon-Herb Butter: Add the zest of one lemon and a tablespoon of fresh thyme to the garlic butter for a brighter, more herbaceous flavor profile.
Spicy Picanha: Add a tablespoon of gochujang or a diced fresh chili to the butter sauce for a sweet and spicy kick.

Freezing and Storage for Garlic Butter Brazilian Steak

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking.
Freezing: Cooked steak can be frozen for up to 2 months. Wrap individual portions tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.

FAQ Section about Garlic Butter Brazilian Steak

What if I can’t find picanha?
Tri-tip is the closest substitute in terms of flavor and texture. A thick-cut sirloin or ribeye steak will also work very well.

Can I cook this on an outdoor grill?
Absolutely. An outdoor grill over direct high heat is the ideal method. Follow the same searing process and use a small metal pan or skillet to heat the butter for basting.

Why is my garlic burning?
Garlic burns easily. Cook it over low heat just until it becomes fragrant, and then immediately pour it over the steak to stop the cooking process.

How do I know when the steak is done?
Use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) before resting.

Conclusion of Garlic Butter Brazilian Steak Recipe

This Garlic Butter Brazilian Steak is a testament to the power of simplicity in cooking. It proves that with a quality cut of meat, a generous hand with salt, and a sizzling bath of garlic butter, you can create a restaurant-worthy meal that is both deeply satisfying and remarkably easy to execute. The juicy, tender picanha with its signature crust is a flavor experience that will quickly become a regular in your dinner rotation. Gather your ingredients, fire up the skillet, and prepare to be transported to the vibrant churrascarias of Brazil with every unforgettable bite.