One pan, 30 minutes, zero stress. This Garlic Butter Brazilian Steak brings huge flavor to your kitchen tonight. You don’t need a fancy grill to make this work. It is the perfect way to treat yourself after a long day.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a splurge. It is perfect for a cozy date night at home. You only need a few simple ingredients from your pantry. The garlic butter adds a rich finish to every bite. It is surprisingly easy for beginners to master quickly.
Simple Method
We start by searing the meat at a very high heat. This creates a beautiful, salty crust on the outside. Then, we lower the heat to melt the butter. You will spoon that foaming garlic butter over the steak. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
These ingredients are mostly pantry staples that deliver high-end results.
- 2 lbs Picanha or top sirloin steak, cut into 1-inch thick steaks
- 2 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
Step-by-Step
- Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
- Pat the steaks dry with paper towels and season generously with coarse sea salt and black pepper on all sides.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches its smoke point.
- Place steaks in the skillet and sear for 3 to 4 minutes until a deep brown crust forms.
- Flip the steaks and cook for an additional 3 minutes.
- Reduce heat to medium-low and add butter, minced garlic, and parsley to the pan.
- Tilt the pan and use a large spoon to baste the steaks continuously with the foaming garlic butter for 2 minutes.
- Remove steaks from the skillet when internal temperature reaches 130 degrees Fahrenheit for medium-rare.
- Transfer steaks to a cutting board and let rest for 10 minutes before slicing against the grain.
Best Ways to Enjoy It
Serve this warm with roasted potatoes or a crisp salad. It also pairs beautifully with a side of white rice. For a special touch, pour the extra pan juices over the meat. Set the table, light a candle, and enjoy this meal. It makes any night feel like a celebration.
Storage & Reheating
Store any leftovers in an airtight container for three days. To reheat, use a 350°F oven for about 10 minutes. This helps keep the steak tender and juicy. Avoid using the microwave if you can. You can also slice it thin for a great steak salad later. It is a wonderful meal prep option.
Tips for Best Results
- Don’t skip the 10-minute resting time after cooking.
- Avoid moving the steak too much while it is searing.
- Substitute top sirloin if you cannot find Picanha nearby.
- Mince your garlic fresh for the best aromatic flavor.
- For a winter meal, serve with hearty root vegetables.
- Upgrade the dish by adding a splash of fresh lemon.
Ways to Switch It Up
- Swap the parsley for fresh cilantro for a bright twist.
- Use a dairy-free butter substitute for a paleo-friendly version.
- Add a pinch of red pepper flakes for extra heat.
- Use rosemary instead of parsley for an earthy winter flavor.
Common Questions
Can I use a different cut of meat?
Yes, you can use ribeye or New York strip instead. Just ensure the steaks are about one inch thick. This helps them cook evenly in the pan.
How do I know when it is done?
Use a meat thermometer for the best results every time. For medium-rare, pull the steak at 130 degrees. The temperature will rise slightly as it rests.
Will my kids enjoy this steak?
Most kids love the simple, savory flavor of garlic butter. You can slice it into small bites for them. It is a very family-friendly protein choice.
I hope this Garlic Butter Brazilian Steak brings warmth to your table. It is such a joy to share a special meal with family. Happy cooking!
— Alex
Ingredients
- 2 lbs Picanha or top sirloin steak, cut into 1-inch thick steaks
- 2 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic , minced
- 1 tbsp fresh parsley, finely chopped
Instructions
- Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
- Pat the steaks dry with paper towels and season generously with coarse sea salt and black pepper on all sides.
- Heat olive oil in a large cast-iron skillet over high heat until it reaches its smoke point.
- Place steaks in the skillet and sear for 3 to 4 minutes until a deep brown crust forms.
- Flip the steaks and cook for an additional 3 minutes.
- Reduce heat to medium-low and add butter, minced garlic, and parsley to the pan.
- Tilt the pan and use a large spoon to baste the steaks continuously with the foaming garlic butter for 2 minutes.
- Remove steaks from the skillet when internal temperature reaches 130 degrees Fahrenheit for medium-rare.
- Transfer steaks to a cutting board and let rest for 10 minutes before slicing against the grain.
