Juicy Brazilian Garlic Steak

This Garlic Butter Brazilian Steak transforms an ordinary dinner into a steakhouse-worthy experience in just 15 minutes. The combination of perfectly seared steak with golden garlic butter creates a dish that tastes like it took hours to prepare, yet requires minimal ingredients and effort.

I first made this steak when trying to recreate the flavors from a Brazilian steakhouse that my family visited on vacation. Now it's our go-to celebration meal whenever we want something impressive without spending hours in the kitchen.

• Skirt steak: 2 pounds the natural marbling makes this cut perfect for quick cooking and maximum flavor
• Salt and pepper: to taste fresh ground makes a noticeable difference
• Minced garlic: 6 teaspoons fresh garlic delivers the most intense flavor but jarred works in a pinch
• Butter: 6 tablespoons use unsalted butter so you can control the final seasoning
• Fresh parsley: 1/2 cup adds brightness and color that balances the richness of the dish

Prepare the steak:

Cut the skirt steak into pieces that will fit your skillet. Pat the meat completely dry with paper towels to ensure proper browning. Season generously with salt and pepper on both sides allowing the seasoning to really adhere to the meat.

Sear to perfection:

Heat your largest skillet over medium high heat until it is very hot. You want the surface to be hot enough that a drop of water would immediately sizzle and evaporate. Add the steak to the hot pan and let it sear undisturbed for 2 3 minutes per side for medium rare. The meat should develop a deep brown crust. Resist the urge to move the steak around as this prevents proper crust formation.

Rest the meat:

Transfer the seared steak to a plate and allow it to rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat ensuring maximum tenderness. Cover loosely with foil to keep warm if desired.

Create the garlic butter:

While the steak rests melt the butter in a second skillet over low heat. Once melted add the minced garlic and stir constantly with a spatula. Watch carefully as the garlic cooks until it turns golden brown and becomes fragrant. This happens quickly typically in 1 2 minutes. Remove from heat immediately and transfer to a bowl to prevent burning.

Slice and serve:

Slice the rested steak against the grain into thin strips. This cutting technique breaks up the muscle fibers making each bite more tender. Arrange on a serving plate pour the golden garlic butter over the top and sprinkle generously with fresh parsley.

The garlic is truly the star ingredient in this recipe. I discovered through many iterations that allowing the garlic to brown slightly in the butter creates an incredible depth of flavor that plain garlic butter simply cannot match. My husband now requests this steak for every birthday dinner claiming he can actually taste the care that goes into making the garlic butter just right.

Temperature Matters

The temperature at which you cook your steak significantly impacts the final result. For medium rare aim for an internal temperature of 135°F. The steak will continue cooking slightly as it rests reaching the ideal 140°F. For medium cook to 145°F for medium well 150°F and for well done 160°F. Remember that skirt steak becomes tougher the more well done it is so I recommend not cooking beyond medium for the most tender result.

Make It Your Own

This recipe works beautifully with other cuts of beef. Ribeye offers more marbling and incredible flavor though at a higher price point. Flank steak provides a leaner alternative with similar texture. Even sirloin works well when sliced thinly. The cooking time will vary based on thickness so adjust accordingly. For thicker cuts you may want to finish them in a 350°F oven after searing to reach your desired doneness without burning the exterior.

Serving Suggestions

Brazilian steakhouses traditionally serve their meats with chimichurri a bright herb sauce that complements the richness of the steak. Other excellent accompaniments include roasted garlic mashed potatoes grilled vegetables or a simple green salad with a tangy vinaigrette. For an authentic Brazilian experience serve with farofa toasted cassava flour and black beans. Whatever sides you choose keep them simple to let the spectacular flavor of the garlic butter steak shine as the centerpiece of your meal.

Recipe FAQs

→ What is the best cut of steak to use for this dish?

Skirt steak is ideal for this preparation because it absorbs flavors well and becomes incredibly tender when cooked properly and sliced against the grain. However, you could substitute flank steak, ribeye, or sirloin with excellent results. Each cut will provide a slightly different texture but will work beautifully with the garlic butter sauce.

→ How do I know when my steak is cooked to medium-rare?

For medium-rare, cook the steak for about 2-3 minutes per side in a very hot skillet. The internal temperature should reach 135°F (57°C). The steak will feel slightly springy when pressed with tongs, and when cut, should be warm and red in the center with a pinkish outer ring.

→ Can I prepare the garlic butter ahead of time?

Yes! You can prepare the garlic butter up to 3 days in advance. Simply melt the butter, brown the garlic, and then let it cool completely before refrigerating in an airtight container. Reheat gently before pouring over the cooked steak. This can be a great time-saver for entertaining.

→ Why is it important to let the steak rest before slicing?

Resting allows the juices to redistribute throughout the meat. If you slice immediately after cooking, those flavorful juices will run out onto your cutting board instead of remaining in the meat. A 5-minute rest period is sufficient for skirt steak and will result in a much juicier final dish.

→ What sides pair well with Brazilian garlic butter steak?

Traditional Brazilian accompaniments include rice, black beans, farofa (toasted cassava flour), and a simple tomato salad. For a more North American approach, roasted potatoes, grilled vegetables, or a fresh green salad make excellent companions. The versatile garlic butter sauce also tastes great drizzled over any of these sides.

→ How do I properly slice skirt steak?

Always slice skirt steak against the grain (perpendicular to the visible muscle fibers). This shortens the tough muscle fibers and results in a much more tender bite. For best results, slice thinly at a slight angle with a sharp knife.