The Ultimate Garlic Butter Brazilian Steak Recipe

Hey there! If you’ve ever been to a Brazilian steakhouse (a traditional Churrascaria), you know exactly what I’m talking about—that magical moment the servers walk around with those giant skewers of sizzling, perfectly crusted meat. It is absolute heaven. But what if I told you that you don’t need a massive sword or an open fire pit to recreate that magic at home?

Today, I’m sharing my absolute favorite Brazilian Steak Recipe, and it is going to completely blow your mind. We’re talking about a ridiculously tender cut of beef, seared to a beautiful crust, and drenched in a rich, savory garlic butter sauce that you’ll want to drink with a spoon. Seriously, it’s that good. Whether you’re hosting a weekend dinner party or just want to treat yourself after a long Tuesday, this recipe is my go-to. It feels incredibly fancy, but it’s secretly one of the easiest things you’ll ever cook. Grab your favorite cast-iron skillet, and let’s get cooking!

What Is a Brazilian Steak Recipe?

When people talk about a traditional Brazilian steak recipe, they are usually referring to Picanha (pronounced pee-KAHN-yah). It’s the sirloin cap, and it is the absolute crown jewel of Brazilian barbecue. What makes it so incredibly special is the thick layer of fat left on top, which renders down as it cooks and bastes the meat in its own flavorful juices.

Traditionally, this cut is seasoned with nothing but coarse rock salt and roasted over an open flame. However, for our homemade garlic butter Brazilian steak recipe, we are adapting this classic for the everyday kitchen. We’re keeping the soul of the dish—the simple seasoning and the emphasis on a great crust—but we’re cooking it in a skillet and finishing it with a wildly delicious garlic herb butter. It brings that steakhouse decadence right to your dining room table without needing any special grilling equipment.

How to Make This Brazilian Steak Recipe

Quick Overview

Making this Brazilian steak recipe is delightfully straightforward. We start by bringing the meat to room temperature and seasoning it generously. Then, we sear it in a hot skillet to build up that beautiful crust. Finally, we turn down the heat, add our butter and garlic, and baste the steak until it’s perfectly cooked. The whole active cooking process takes less than 15 minutes!

Ingredients

Here is what you need to gather before we start:

• Steak: Ideally, look for Picanha (sirloin cap). If you can’t find it, a good quality flank steak, skirt steak, or even a thick ribeye will work beautifully.
• Coarse Sea Salt: This is non-negotiable for that authentic Brazilian crunch and flavor.
• Black Pepper: Just a pinch for a little background heat.
• Olive Oil: For searing the steak at high temperatures without burning.
• Unsalted Butter: The base of our rich, luxurious pan sauce.
• Fresh Garlic: Smashed and minced for maximum flavor.
• Fresh Parsley: Finely chopped to add a pop of color and freshness at the end.

Step-by-Step Instructions

Step 1: Prep the Steak

Take your steak out of the fridge about 30 minutes before you plan to cook. This takes the chill off and helps it cook evenly. Pat it completely dry with paper towels, then generously season all sides with your coarse sea salt and black pepper.

Step 2: Heat the Skillet

Get a heavy-bottomed skillet (cast iron is perfect here) screaming hot over medium-high heat. Add a splash of olive oil to coat the bottom.

Step 3: Sear to Perfection

Carefully place your steak in the pan. If you’re using Picanha with the fat cap, start fat-side down to render it out and make it crispy. Sear for about 3-4 minutes per side until a deep, brown crust forms.

Step 4: The Garlic Butter Baste

Turn the heat down to medium-low. Toss in your butter and smashed garlic. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously scoop the garlic butter over the top of the steak for about 1-2 minutes.

Step 5: Rest and Slice

Remove the steak from the pan and let it rest on a cutting board for at least 5 to 10 minutes. This keeps the juices inside! Slice against the grain, pour the remaining pan juices over the top, and garnish with fresh parsley.

What to Serve It With

To keep things traditionally Brazilian, you can’t go wrong serving this alongside a big bowl of black beans, fluffy white rice, and some crispy farofa (toasted cassava flour). It’s a match made in heaven! If you want a lighter, more everyday approach, I love pairing this garlic butter Brazilian steak recipe with a simple chimichurri sauce, a crisp green salad tossed in a sharp vinaigrette, and some roasted baby potatoes to soak up all that extra garlic butter. Warm, crusty bread is also highly recommended because leaving any of that pan sauce behind would be a culinary crime.

Top Tips for Perfecting Your Brazilian Steak Recipe

Want to make sure your steak turns out flawless every single time? Keep these simple tips in mind:

• Don’t skip the resting phase: I know it’s tempting to cut right into it when it smells so good, but letting the meat rest is crucial. It allows the muscle fibers to relax and the juices to redistribute.
• Dry meat equals a good crust: Always pat your steak completely dry with paper towels before seasoning. Moisture is the enemy of a good sear!
• Cut against the grain: When you’re ready to serve, look at the direction the muscle fibers are running and slice perpendicular to them. This shortens the fibers and makes every bite melt-in-your-mouth tender.
• Mind your salt: Because traditional Brazilian steak uses a lot of coarse salt, make sure you are using unsalted butter for your pan sauce so the final dish doesn’t end up overly salty.

Storing and Reheating Tips

If you somehow have leftovers, store the cooled steak slices in an airtight container in the fridge for up to 3 days. Make sure to scrape all that leftover garlic butter from the pan into the container, too!

When it comes to reheating, the microwave can easily overcook and ruin a beautiful steak. Instead, I recommend reheating it gently on the stovetop. Place a skillet over medium-low heat, add your leftover steak and butter, and just warm it through for a minute or two until it’s barely hot. Alternatively, it is absolutely delicious served cold over a salad the next day!

Frequently Asked Questions

Final Thoughts

There you have it—a restaurant-quality Brazilian steak recipe right in your own kitchen! Cooking a great steak at home can sometimes feel intimidating, but I promise that once you try this garlic butter baste method, you’ll feel like an absolute pro. It’s simple, it’s rustic, and the flavors are just incredibly cozy and satisfying.

I really hope you give this one a try the next time you’re craving something special. Pour yourself a nice glass of wine, put on some good music, and enjoy the process. If you make it, I’d love to hear how it turned out for you! Happy cooking, friends!

Garlic Butter Brazilian Steak

The most tender and juicy skirt steak covered in a golden garlic butter sauce. Made with just a few ingredients and ready in 15 minutes.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 lbs skirt steak
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 6 tbsp unsalted butter
• 6 tsp minced garlic
• 0.25 cup fresh parsley chopped

Instructions

 

Preparation Steps

• Pat the skirt steak dry and season both sides generously with salt and pepper.
• In a heavy-duty skillet, heat oil over medium-high heat until very hot. Add the steak and sear both sides for 2 to 3 minutes per side for medium-rare, or until desired doneness.
• Transfer the steak to a plate and let it rest.
• In another skillet, melt the butter over low heat. Add the minced garlic and cook, stirring constantly, until lightly golden. Remove from heat immediately to prevent burning.
• Slice the steak against the grain. Pour the garlic butter over the steak, garnish with chopped parsley, and serve immediately.

Notes

Let the steak rest for a few minutes before slicing to ensure it remains juicy and tender.