Name: Garlic Butter Brazilian Steak Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 lbs beef steak (preferably sirloin or picanha); 4 tablespoons unsalted butter (softened); 6 cloves garlic (minced); 2 tablespoons fresh parsley (chopped); 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil

Brazilian cuisine is a big mix of flavors, colors, and old traditions. It’s known for dishes that fill you up and use lots of meat. Steak has a special spot here because Brazilians love to grill. From the busy streets of São Paulo to small churrascarias, steak isn’t just tasty—it brings people together. In this article, we explore a twist on Brazilian steak that makes it even better: garlic butter.

Garlic butter has a loyal fan base among food lovers because it takes simple dishes to a whole new level. The smell of garlic and the creaminess of butter make meats taste richer and more delicious. Picture slicing into a hot Brazilian steak, its juices mingeling with a melting pat of garlic butter that oozes flavor. This Garlic Butter Brazilian Steak Recipe is your ticket to a fun food adventure that mixes the soul of Brazil with lip-smacking taste. Let’s dive in and learn how to make steak perfection!

Section 1: What is Brazilian Steak?

Brazilian steak, often call “churrasco,” is a simple but yummy meat tradition. It cames from the gaucho culture in the south, where cow ranching is every day life. You grill meats over hot coals or flames—usually just salt for seasoning—to let the beef’s true taste shine. The outside gets a nice char, while the inside stay tender and juicy.

One famous cut is picanha. This comes from the top of the sirloin and has a thick fat cap that makes it extra tasty when grilled. Other popular cuts are ribeye and skirt steak, each with its own texture and flavor. The best part is sharing it all in a churrascaria, where servers bring skewers of meat right to your table.

Section 2: The Role of Garlic Butter in Enhancing Flavor

Garlic is a key ingrediant in many kitchens, known for its strong smell and health perks like antioxidants. When you cook garlic, it turns sweet and mild, making it perfect for meats—especially grilled steak. The earthiness of roasted garlic goes great with beef.

Butter introduce a rich creaminess that rounds out steak’s savory notes. When you mix garlic into melted butter, you get a smooth topping that adds both flavor and moisture. The fat in butter gives the steak a velvety mouthfeel you’ll love. Together, garlic butter turns a plain steak into something you’ll crave again and again.

Section 3: Ingredients

To make Garlic Butter Brazilian Steak, you need:

Steak: 2 pounds of top-quality picanha or ribeye, trimed.
Salt: Coarse sea salt for seasoning.
Garlic Butter:
- ½ cup unsalted butter, at room temperature
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper

Optional add-ins:

Fresh herbs like thyme or rosemary for more smell
Squeeze of lemon juice to brighten flavor

Section 4: Equipment Needed

Gather these tools:

Grill or Skillet: Grill for real churrasco feel, skillet works too
Meat Thermometer: To check steak doneness
Cutting Board: For letting steak rest and slicing
Chef’s Knife: For clean slices
Mixing Bowl: To mix garlic butter

Optional:

Marinating Bags: For deeper flavor
Steak Weights: For even cooking

Section 5: Preparing the Garlic Butter

Making garlic butter is quick:

Blend softened butter with minced garlic in a bowl.
Add parsley, salt, and pepper. Mix well.
Chill in the fridge for 30 minutes so flavors meld.

To switch it up, add:

Herbs: Fresh basil or oregano
Spices: Pinch of red pepper flakes

Section 6: Cooking the Brazilian Steak

6.1 Marination Process

Season steak generously with coarse sea salt. Let it sit at room temp for 30 minutes. This helps the salt sink in and tenderize the meat. For a stronger taste, marinate in the fridge for a few hours or overnight.

6.2 Cooking Techniques

Grill method: Preheat grill to high. Cook steak 4–5 minutes per side, depending on thickness. Use a meat thermometer: 135°F (57°C) for medium-rare.

Skillet method: Heat a heavy skillet on medium-high, add a bit of oil. Sear steak 4–5 minutes per side. Move steak to a cutting board and rest 10 minutes before slicing.

Section 7: Serving Suggestions

7.1 Plating Your Garlic Butter Brazilian Steak

Slice steak against the grain into thick pieces. Arrange on a platter. Add a big dollop of garlic butter so it melts over warm steak. Garnish with fresh parsley or cilantro.

7.2 Side Dishes to Complement the Recipe

Brazilian Rice: Fluffy, seasoned rice
Black Beans: Rich and hearty
Grilled Vegetables: Seasonal veggies on the grill
Salads: Green salad with light vinaigrette

Section 8: Storing and Reheating Leftovers

8.1 Proper Storage Techniques

Put leftover steak in an airtight container or wrap tightly in foil. Store in the fridge for up to 3–4 days. For longer, freeze in portions wrapped well.

8.2 Reheating Tips

Reheat gently in a skillet on low heat with a splash of broth or water to keep it moist. Or use an oven at 250°F (120°C) until warm.

Section 9: FAQs

9.1 What is the best cut of steak for this recipe?

Picanha is often the best because it’s tender and full of flavor. Ribeye is also great for its marbling.

9.2 Can I use a different type of butter?

Yes, you can use plant-based butter or ghee if you like. They still give a rich base for garlic.

9.3 How do I know when my steak is perfectly cooked?

Use a meat thermometer. 135°F (57°C) is medium-rare, 145°F (63°C) is medium. You can also use the finger test if you know it.

9.4 Can I prepare the garlic butter in advance?

Definitely! Make it ahead and keep in the fridge for up to a week or freeze longer. Bring to room temp before serving.

Conclusion

We saw how garlic butter can lift Brazilian steak to new heights. Give this recipe a try at home and explore the tasty world of Brazilian flavors. Don’t forget to share your results and any fun twists you tried!