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 thrilled to share this 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 prep; this method focuses on highlighting the natural, rich flavor of the steak with a simple yet incredibly effective garlic butter sauce.

Brazilian steak, particularly the cut known as Picanha, holds a special place in Brazilian culinary tradition. Often cooked over an open flame, the Picanha cut is prized for its generous fat cap, which renders down during cooking, basting the meat in its own flavorful juices. While we might not all have a traditional churrasco grill, this recipe brings that authentic taste to your table using readily available equipment.

What makes Garlic Butter Brazilian Steak so irresistible? It’s the perfect combination of textures and tastes. The steak boasts a beautifully browned crust, giving way to a tender, juicy interior. The garlic butter sauce, infused with aromatic herbs, adds a layer of richness and complexity that elevates the entire dish. People adore this dish because it’s surprisingly easy to prepare, incredibly flavorful, and guaranteed to impress. Whether you’re hosting a dinner party or simply craving a restaurant-quality meal at home, this recipe is a surefire winner. Get ready to experience steak perfection!

Ingredients:

• For the Steak:
• 2 lbs Brazilian Picanha steak (or 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
• 8 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Equipment:
• Grill (charcoal or gas) or cast iron skillet
• Meat thermometer
• Cutting board
• Sharp knife
• Small bowl
• Whisk or fork

Preparing the Garlic Butter:

First, let’s get that amazing garlic butter ready. This is what will take our Brazilian steak to the next level. Trust me, you’ll want to slather this on everything!

1. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, and chopped chives. Make sure your butter is truly softened; otherwise, it will be difficult to mix everything evenly.
2. Add the lemon juice, Worcestershire sauce, red pepper flakes (if using), salt, and pepper to the bowl. The lemon juice adds a nice brightness that cuts through the richness of the butter, and the Worcestershire sauce adds a savory depth.
3. Using a whisk or fork, thoroughly mix all the ingredients together until they are well combined and the mixture is smooth and creamy. Don’t overmix, just ensure everything is incorporated.
4. Taste the garlic butter and adjust the seasoning as needed. You might want to add a little more salt, pepper, or red pepper flakes depending on your preference.
5. Once you’re happy with the flavor, transfer the garlic butter to a piece of plastic wrap. Shape it into a log, about 1-2 inches in diameter. Wrap it tightly and refrigerate for at least 30 minutes to allow the butter to firm up. This will make it easier to slice later. You can also freeze it for longer storage.

Preparing the Steak:

Now, let’s focus on the star of the show: the Brazilian Picanha steak. If you can’t find Picanha, a good quality Sirloin Cap will work just as well. The key is to have a nice fat cap on top, as that’s where a lot of the flavor comes from.

1. Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows the steak to come closer to room temperature, which will help it cook more evenly.
2. Pat the steak dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the steak instead of searing it.
3. Using a sharp knife, score the fat cap in a crosshatch pattern. Be careful not to cut into the meat itself. Scoring the fat cap helps it render properly and prevents the steak from curling up during cooking. The cuts should be about 1 inch apart.
4. Season the steak generously with coarse sea salt and freshly ground black pepper. Don’t be shy with the seasoning! 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.

Cooking the Steak on the Grill:

Grilling is my preferred method for cooking Picanha, as it imparts a wonderful smoky flavor. If you don’t have a grill, you can also use a cast iron skillet (see instructions below).

1. Preheat your grill to high heat (about 450-500°F). If using a charcoal grill, make sure the coals are evenly distributed.
2. Place the steak on the grill, fat cap side down. Sear for about 4-5 minutes, or until the fat cap is nicely browned and crispy. Watch carefully to prevent flare-ups.
3. Flip the steak and sear the other side for another 3-4 minutes.
4. Reduce the heat to medium (about 350-400°F) and continue cooking the steak to your desired level of doneness. Use a meat thermometer to check the internal temperature.
   • Rare: 125-130°F
   • Medium-Rare: 130-135°F
   • Medium: 135-145°F
   • Medium-Well: 145-155°F
   • Well-Done: 155°F+ (not recommended)
5. For a medium-rare steak, aim for an internal temperature of 130-135°F. Remember that the steak will continue to cook slightly after you remove it from the grill.
6. Once the steak reaches your desired temperature, remove it from the grill and place it on a cutting board.

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 your cast iron skillet over high heat until it is smoking hot. This is crucial for getting a good sear.
2. Add about 1 tablespoon of high-heat oil (such as avocado oil or canola oil) to the skillet.
3. Carefully place the steak in the hot skillet, fat cap side down. Sear for about 4-5 minutes, or until the fat cap is nicely browned and crispy.
4. Flip the steak and sear the other side for another 3-4 minutes.
5. Reduce the heat to medium and continue cooking the steak to your desired level of doneness, using a meat thermometer to check the internal temperature (see temperature guide above).
6. If the steak starts to smoke too much, you can lower the heat slightly.
7. Once the steak reaches your desired temperature, remove it from the skillet and place it on a cutting board.

Resting and Slicing the Steak:

Resting the steak is essential for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Slicing against the grain ensures maximum tenderness.

1. Let the steak rest for at least 10-15 minutes before slicing. Tent it loosely with foil to keep it warm.
2. After resting, use a sharp knife to slice the steak against the grain. This means cutting perpendicular to the direction of the muscle fibers.
3. Slice the steak into 1/4-inch to 1/2-inch thick slices.

Serving and Enjoying:

Now for the best part: serving and enjoying your delicious Garlic Butter Brazilian Steak!

1. Place the sliced steak on a serving platter.
2. Remove the garlic butter log from the refrigerator and slice it into thin rounds.
3. Place the garlic butter rounds on top of the sliced steak. The heat from the steak will melt the butter, creating a luscious sauce.
4. Garnish with extra chopped parsley or chives, if desired.
5. Serve immediately and enjoy! This steak is fantastic on its own, but it also pairs well with sides like roasted vegetables, mashed potatoes, rice, or a fresh salad.

Tips and Variations:

• Doneness: Use a meat thermometer for accurate results. Remember that the steak will continue to cook slightly after you remove it from the heat.
• Garlic Butter Variations: Get creative with your garlic butter! Try adding different herbs, spices, or even a touch of hot sauce.
• Marinade: For extra flavor, you can marinate the steak for a few hours before cooking. A simple marinade of olive oil, garlic, herbs, and lemon juice works well.
• Smoked Paprika: Add a teaspoon of smoked paprika to the garlic butter for a smoky flavor.
• Wine Pairing: A bold red wine like Malbec or Cabernet Sauvignon pairs perfectly with this steak.

Enjoy your homemade Garlic Butter Brazilian Steak!

Conclusion:

This Garlic Butter Brazilian Steak isn’t just another steak recipe; 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 this, you’ll understand why I’m so excited to share it with you.

Why is this a must-try? Because it’s surprisingly simple to make, yet delivers restaurant-quality results. The marinade tenderizes the steak beautifully, infusing it with incredible flavor, and the garlic butter takes it over the top. It’s perfect for a special occasion, a weekend barbecue, or even just a weeknight treat when you want something truly satisfying. Plus, the chimichurri adds a bright, herbaceous counterpoint to the richness of the steak and butter, creating a perfectly balanced dish.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

Feeling adventurous? Try grilling some pineapple alongside the steak for a sweet and tangy contrast. Or, for a complete meal, serve it with roasted vegetables like asparagus, bell peppers, and onions. A simple side salad with a light vinaigrette also works wonders.

Here are a few variations to consider:

* Spice it up: Add a pinch of red pepper flakes to the garlic butter for a little kick.
* Herb it up: Experiment with different herbs in the chimichurri. Parsley, oregano, and cilantro are all great options.
* Cheese it up: Crumble some cotija cheese over the steak before serving for a salty, cheesy finish.
* Make it a bowl: Slice the steak and serve it over rice or quinoa with the chimichurri and garlic butter for a delicious and healthy bowl.
* Garlic Butter Shrimp: Use the garlic butter on shrimp instead of steak for a lighter meal.

Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is that you can always adjust things to suit your personal preferences.

I truly believe that this Garlic Butter Brazilian Steak will become a new favorite in your household. It’s a crowd-pleaser, a flavor bomb, and a guaranteed way to impress your friends and family. The key is to use high-quality steak and don’t skimp on the garlic butter!

So, what are you waiting for? Head to the store, grab the ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, have fun with it! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow.

Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy cooking, and enjoy your delicious Garlic Butter Brazilian Steak! I’m sure you’ll agree that this is a recipe worth sharing and making again and again.

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