Transport your taste buds straight to a Brazilian steakhouse without leaving your kitchen! This Garlic Butter Brazilian Steak is the epitome of simple elegance. We’re talking perfectly seared, juicy steak drenched in a decadent, fragrant garlic butter sauce. The best part? This show-stopping meal comes together in just 20 minutes, making it perfect for a busy weeknight or a special occasion. Get ready for a flavor explosion that will have everyone asking for seconds.
Ingredients
• 1 ½ lbs / 680g steak (picanha or sirloin), trimmed and cut into 4 even pieces
• 4 tbsp / 57g unsalted butter
• 6 medium cloves garlic, minced
• 2 tbsp / 30 ml canola or vegetable oil
• 1 tbsp / 15 ml fresh flat-leaf parsley, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Prepare the Steak: Pat the steak pieces completely dry with paper towels. A dry surface is key to a perfect sear. Season both sides generously with kosher salt and freshly ground black pepper.
2. Heat the Skillet: Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the oil and heat until it just begins to shimmer.
3. Sear the Steak: Carefully place the steaks in the hot skillet, ensuring they don’t touch. Sear for 3-5 minutes per side for medium-rare, or until a deep, golden-brown crust forms. Adjust the time based on the thickness of your steak and desired doneness.
4. Rest the Meat: Transfer the seared steaks to a plate or cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender steak.
5. Make the Garlic Butter: While the steak rests, reduce the heat to low. Add the butter to the same skillet. Once melted, add the minced garlic and cook, stirring constantly, for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
6. Serve: Slice the rested steak against the grain. Spoon the glorious garlic butter sauce over the slices, garnish with fresh parsley, and serve immediately.
Nutritional Information
• Serving Size: 1 steak (approx. 6 oz)
• Calories: 580 kcal
• Protein: 45g
• Fat: 44g
• Carbohydrates: 2g
• Sodium: 450mg
• (Disclaimer: This is an estimate and may vary based on used.)
Pro Tips
• For the most authentic flavor, use picanha (top sirloin cap). If you can’t find it, a thick-cut sirloin, ribeye, or New York strip will also be delicious.
• Ensure your skillet is very hot before adding the steak. This creates a deep brown crust (the Maillard reaction) that locks in juices and adds incredible flavor.
• Do not skip resting the steak. This allows the juices to redistribute throughout the meat, guaranteeing a tender, moist result every single time.
FAQ
Q: What is the best cut of steak for this recipe
A: For the most authentic flavor, picanha (top sirloin cap) is the best choice. If you can’t find it, a thick-cut sirloin, ribeye, or New York strip will also be delicious.
Q: How do I get a perfect crust on my steak
A: To get a perfect crust, make sure the steak is patted completely dry with paper towels and your skillet is very hot before adding the meat. This creates a deep brown sear, known as the Maillard reaction, which locks in juices and adds incredible flavor.
Q: Is it necessary to rest the steak after cooking
A: Yes, resting the steak for 5-10 minutes is a crucial step. It allows the juices to redistribute throughout the meat, guaranteeing a much more tender and moist result. Do not skip this step.
Q: How long should I cook the steak for medium-rare
A: For a medium-rare steak, sear it for approximately 3-5 minutes per side. However, the exact time can vary based on the thickness of your steak, so it’s best to use a meat thermometer for perfect results.
