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Garlic Butter Brazilian Steak: A Flavor-Packed Recipe for Special Occasions

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This Garlic Butter Brazilian Steak is rich, savory, and packed with bold South American flavors. Perfect for special dinners or weekend grilling, it brings the essence of Brazilian churrasco right to your kitchen with a garlicky butter sauce and perfectly seared meat.

Ingredients

Scale

  • 1½ to 2 pounds top sirloin, picanha, or ribeye (cut into thick steaks or chunks)

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper, to taste

  • 1 teaspoon smoked paprika (optional)

  • ½ teaspoon ground cumin

For the Garlic Butter Sauce:

  • 5 tablespoons unsalted butter

  • 6 garlic cloves, finely minced or grated

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon fresh thyme or rosemary (optional)

  • Salt, to taste

Optional for serving:

  • Chimichurri sauce

  • Grilled vegetables

  • Steamed rice or yucca fries

  • Pão de Queijo (Brazilian cheese bread)

Instructions

  • Pat the steak dry with paper towels to help achieve a good sear. Season with salt, pepper, smoked paprika, and cumin. Let rest at room temperature for 20 minutes.

  • Heat olive oil in a cast iron skillet or grill pan over high heat until just smoking.

  • Add the steak to the pan and sear for 3–4 minutes per side, depending on thickness and desired doneness. Use a meat thermometer to check for 130–135°F for medium-rare.

  • Once cooked, transfer steaks to a plate and let rest for 5–7 minutes.

  • In the same pan, reduce heat to medium. Add the butter and let it melt.

  • Stir in minced garlic and cook for about 1 minute until fragrant.

  • Add lemon juice, parsley, and thyme. Stir well to combine.

  • Return the steaks to the pan briefly, spooning garlic butter over them for about 30 seconds.

  • Transfer steaks to a cutting board, slice against the grain, and drizzle with remaining garlic butter before serving.

Notes

  • Use picanha if available for an authentic Brazilian touch.

  • Don’t overcrowd the pan—work in batches if necessary.

  • Resting the steak is crucial to lock in juices.

  • You can prepare the garlic butter sauce in advance and refrigerate it as compound butter.

Find it online: https://cookingworthy.com/garlic-butter-brazilian-steak-a-flavor-packed-recipe-for-special-occasions/