Garlic Butter Brazilian Steak: The Ultimate Recipe for Flavor

Garlic Butter Brazilian Steak: Just the name alone conjures images of sizzling, perfectly seared meat, doesn’t it? I’m about to share a recipe that will transport your taste buds straight to a Brazilian churrascaria, all from the comfort of your own kitchen. Forget complicated marinades and hours of preparation; this method is surprisingly simple, yet delivers an explosion of flavor that will have everyone begging for seconds.

Brazilian steak, or “churrasco,” is deeply rooted in the gaucho traditions of Southern Brazil. These nomadic cowboys were masters of open-fire cooking, transforming simple cuts of beef into culinary masterpieces. While traditionally cooked over an open flame, this Garlic Butter Brazilian Steak recipe adapts the essence of churrasco for the modern home cook, using a combination of searing and a luscious garlic butter sauce to achieve that authentic taste.

What makes this dish so irresistible? It’s the perfect marriage of textures – a beautifully browned crust giving way to a tender, juicy interior. The garlic butter adds a richness and depth of flavor that elevates the steak to another level. Plus, it’s incredibly versatile! Serve it with rice and beans for a classic Brazilian meal, or pair it with roasted vegetables for a lighter option. Whether you’re hosting a dinner party or simply craving a restaurant-quality steak at home, this Garlic Butter Brazilian Steak is guaranteed to impress.

Ingredients:

• For the Steak:
• 2 lbs Brazilian Picanha steak (or top sirloin cap), about 1.5-2 inches thick
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly ground black pepper
• For the Garlic Butter:
• 1 cup (2 sticks) unsalted butter, softened
• 6 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Optional Garnishes:
• Fresh parsley sprigs
• Lemon wedges

Preparing the Garlic Butter:

Okay, let’s start with the garlic butter. This is super easy and can be made ahead of time. I usually make it while the steak is resting after cooking, but if you want to get it out of the way, feel free to do it earlier.

1. Combine the ingredients: In a medium bowl, add the softened butter, minced garlic, parsley, chives, oregano, red pepper flakes (if using), salt, and pepper.
2. Mix well: Use a fork or a rubber spatula to thoroughly combine all the ingredients until the garlic and herbs are evenly distributed throughout the butter.
3. Shape and chill (optional): You can either use the garlic butter immediately or shape it into a log for easier slicing later. To do this, place the butter mixture onto a sheet of plastic wrap. Roll the plastic wrap tightly around the butter, forming a log shape. Twist the ends of the plastic wrap to seal it. Refrigerate the garlic butter log for at least 30 minutes, or until firm. This makes it easier to slice into perfect rounds to top your steak.
4. Store: If you’re not using the garlic butter right away, store it in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage (up to 3 months). Just thaw it in the refrigerator before using.

Preparing the Steak:

Now for the star of the show – the steak! Picanha is traditionally cooked over an open flame, but we’re going to adapt it for a grill or even a cast iron skillet. The key is to get a good sear and render the fat cap properly.

1. Prepare the steak: Pat the Picanha steak dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the steak instead of searing it.
2. Score the fat cap (optional but recommended): Using a sharp knife, score the fat cap in a crosshatch pattern. Be careful not to cut into the meat. Scoring the fat cap helps it render properly and prevents the steak from curling up during cooking. The scores should be about 1 inch apart.
3. Season generously: Season the steak liberally with coarse sea salt and freshly ground black pepper. Don’t be shy! The salt will help to draw out moisture and create a beautiful crust. Make sure to season all sides of the steak, including the fat cap.
4. Let the steak rest: Allow the seasoned steak to rest at room temperature for at least 30 minutes, or up to an hour. This allows the salt to penetrate the meat and helps the steak cook more evenly.

Cooking the Steak on the Grill:

Grilling is my preferred method for cooking Picanha. The smoky flavor really complements the richness of the beef and the garlic butter.

1. Prepare the grill: Preheat your grill to high heat (around 450-500°F or 232-260°C). If using a charcoal grill, arrange the coals so that you have a hot zone and a cooler zone.
2. Sear the steak: Place the steak on the hottest part of the grill, fat cap side down. Sear for 4-5 minutes, or until the fat cap is deeply browned and crispy. Don’t move the steak around during this time – you want to let it develop a good crust.
3. Flip and sear the other side: Flip the steak and sear the other side for 3-4 minutes, or until it’s nicely browned.
4. Move to indirect heat: Move the steak to the cooler part of the grill. Continue cooking until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.
   • For rare: 125-130°F (52-54°C)
   • For medium-rare: 130-135°F (54-57°C)
   • For medium: 135-145°F (57-63°C)
   • For medium-well: 145-155°F (63-68°C)
   • For well-done: 155°F+ (68°C+) (not recommended for Picanha!)
5. Rest the steak: Remove the steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Cooking the Steak in a Cast Iron Skillet:

If you don’t have a grill, a cast iron skillet is a great alternative. It gets incredibly hot and sears the steak beautifully.

1. Preheat the skillet: Place a cast iron skillet over high heat. Let it heat up for several minutes until it’s smoking hot.
2. Add oil (optional): If your skillet isn’t well-seasoned, you may want to add a tablespoon of high-heat oil (like avocado or canola oil) to the skillet.
3. Sear the steak: Place the steak in the hot skillet, fat cap side down. Sear for 4-5 minutes, or until the fat cap is deeply browned and crispy. Don’t move the steak around during this time.
4. Flip and sear the other side: Flip the steak and sear the other side for 3-4 minutes, or until it’s nicely browned.
5. Reduce heat and continue cooking: Reduce the heat to medium-low. Continue cooking the steak, flipping occasionally, until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature (see temperatures above).
6. Add butter and aromatics (optional): During the last few minutes of cooking, you can add a tablespoon of butter, a sprig of rosemary, and a clove of garlic to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter. This adds extra flavor and moisture.
7. Rest the steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.

Slicing and Serving:

This is the final step, and it’s just as important as the cooking process. Slicing the steak properly ensures maximum tenderness and flavor.

1. Slice against the grain: Locate the grain of the meat (the direction the muscle fibers are running). Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak easier to chew.
2. Serve with garlic butter: Arrange the sliced steak on a serving platter. Top with slices of the prepared garlic butter. The heat from the steak will melt the butter, creating a delicious sauce.
3. Garnish (optional): Garnish with fresh parsley sprigs and lemon wedges, if desired.
4. Enjoy! Serve immediately and enjoy your delicious Garlic Butter Brazilian Steak!

Conclusion:

This Garlic Butter Brazilian Steak recipe isn’t just another steak dinner; it’s a culinary adventure waiting to happen. The combination of the rich, flavorful steak, the vibrant chimichurri, and that decadent garlic butter sauce creates a symphony of tastes and textures that will leave you craving more. Trust me, once you experience the magic of this dish, you’ll understand why I’m so passionate about sharing it with you. It’s the perfect centerpiece for a special occasion, a weekend treat, or even a surprisingly simple weeknight meal when you’re looking to elevate your dinner game.

But what truly makes this recipe a must-try? It’s the sheer versatility and the ability to customize it to your own preferences. Feel free to experiment with different cuts of steak – while I adore the picanha, a ribeye or sirloin would also work beautifully. And don’t be afraid to adjust the chimichurri to your liking; add a little extra chili for a spicier kick, or incorporate some fresh mint for a brighter, more refreshing flavor.

Serving Suggestions and Variations:

* Classic Pairing: Serve your Garlic Butter Brazilian Steak with a side of creamy mashed potatoes and roasted asparagus for a classic and comforting meal.
* Latin Fiesta: Embrace the Brazilian spirit and pair it with black beans, rice, and a vibrant mango salsa.
* Grilled Vegetables: For a lighter option, serve alongside grilled bell peppers, zucchini, and onions.
* Steak Salad: Slice the steak thinly and toss it with mixed greens, cherry tomatoes, avocado, and a light vinaigrette for a delicious and satisfying salad.
* Steak Sandwiches: Use the leftover steak to create incredible steak sandwiches with crusty bread, caramelized onions, and a smear of horseradish mayo.
* Spice it up: Add a pinch of red pepper flakes to the garlic butter for a spicy kick.
* Herb it up: Experiment with different herbs in the garlic butter, such as thyme, rosemary, or oregano.

I truly believe that this recipe is a winner, and I’m confident that you’ll love it as much as I do. The key to success lies in using high-quality ingredients and not being afraid to experiment with different flavors. Don’t be intimidated by the name; the steps are straightforward, and the results are simply outstanding.

So, what are you waiting for? Gather your ingredients, fire up your grill (or your stovetop!), and get ready to experience the incredible flavors of this Garlic Butter Brazilian Steak. I’m so excited for you to try it!

And most importantly, I want to hear about your experience! Did you make any modifications? What were your favorite sides to pair with it? Share your photos and stories in the comments below. I can’t wait to see your culinary creations and learn from your experiences. Happy cooking, and enjoy every delicious bite of your homemade Garlic Butter Brazilian Steak! Let me know what you think!

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