Garlic Butter Brazilian Steak (Picanha-Style)

There’s something deeply satisfying about a juicy, well-seasoned steak especially when it’s kissed by a smoky sear and finished with a luscious garlic butter sauce. If you love steakhouse flavors but want something a little more exciting and restaurant-worthy at home, this Garlic Butter Brazilian Steak is about to become your go-to.

Inspired by Brazilian picanha-style steaks, this recipe features thick, flavorful cuts of beef, grilled or seared to perfection, and topped with a sizzling garlic butter sauce infused with fresh parsley, lemon, and optional chili flakes. The result is steak that’s rich, garlicky, and bursting with flavor ideal for a special dinner, a cookout, or any time you want to impress.

Whether you’re using picanha, sirloin, or ribeye, this dish celebrates the bold yet simple cooking techniques of Brazilian cuisine. Let’s dive into the details.

Ingredients Breakdown

For the Steak:

• 4 picanha steaks (or sirloin/ribeye), about 1-inch thick
  These cuts are ideal for grilling or pan-searing. Picanha is traditional in Brazilian barbecue, known for its rich flavor and tenderness when cooked medium rare.
• 2 tablespoons olive oil
  Helps create that beautiful, flavorful crust on the outside of the steak.
• 1 teaspoon salt (preferably coarse sea salt)
  Enhances flavor and brings out the natural taste of the beef.
• ½ teaspoon black pepper
  Adds depth and a mild bite.
• 1 teaspoon smoked paprika (optional)
  Lends a subtle smokiness and enhances the steak’s color.

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter
  The base of the sauce rich, velvety, and perfect for coating steak.
• 4 cloves garlic, minced
  Garlic is key here; it toasts beautifully in butter and infuses the dish with flavor.
• 1 teaspoon lemon juice
  Adds brightness and balances the richness of the butter.
• 1 teaspoon fresh parsley, chopped
  For freshness and a pop of green color.
• ½ teaspoon red pepper flakes (optional)
  Adds a mild kick if you like heat.

How to Make Garlic Butter Brazilian Steak

Step 1: Prep the Steaks

1. Pat dry the steaks with paper towels. This step is important for getting a good sear.
2. Season both sides generously with salt, black pepper, and smoked paprika. Let the steaks sit at room temperature for 20–30 minutes to help them cook evenly.

Step 2: Cook the Steaks

You can grill or pan-sear your steaks depending on your equipment. Here’s how:

Grill Method:

1. Preheat your grill to high heat (450°F / 230°C).
2. Lightly brush steaks with olive oil to prevent sticking.
3. Grill each side for about 3–5 minutes, depending on desired doneness. For medium-rare, aim for an internal temp of 130°F (54°C).
4. Remove and let rest for 5–10 minutes.

Pan-Seared Method:

1. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat.
2. Sear steaks for 3–4 minutes per side, turning only once for the best crust.
3. Remove from the pan and rest under foil.

Step 3: Make the Garlic Butter Sauce

1. In the same skillet (or a small saucepan), melt the butter over medium-low heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute. Don’t burn the garlic!
3. Stir in lemon juice, chopped parsley, and red pepper flakes if using.
4. Let simmer for 1–2 minutes, then remove from heat.

Step 4: Finish and Serve

1. Slice the rested steaks against the grain.
2. Spoon warm garlic butter generously over the steak slices.
3. Garnish with more parsley or flaky salt if desired.
4. Serve immediately with your favorite sides.

Pro Tips for Success

• Use high-quality meat. Picanha is ideal, but sirloin or ribeye works beautifully. Look for marbling for tenderness and flavor.
• Let the steaks rest. Resting allows juices to redistribute, ensuring every bite is juicy.
• Don’t overcook the garlic. It should be lightly golden—if it turns brown, it becomes bitter.
• Customize your sauce. Add white wine, shallots, or rosemary for an extra flavor boost.

Variations

• Herb Butter Brazilian Steak: Swap parsley with thyme, rosemary, or oregano for a fragrant herb butter variation.
• Garlic Butter Filet Mignon: Use filet cuts for a more tender, luxurious twist.
• Spicy Version: Increase red pepper flakes or add a chopped red chili to the butter.
• Citrus Twist: Add orange zest to the butter for a bright, sweet contrast to the garlic.

What to Serve with Brazilian Garlic Butter Steak

This steak is bold and flavorful, so pairing it with simple yet complementary sides is key. Here are a few favorites:

• Grilled corn on the cob with lime and cotija cheese
• Creamy mashed potatoes or garlic roasted potatoes
• Chimichurri rice or cilantro lime rice
• Brazilian cheese bread (Pão de Queijo)
• Fresh garden salad with vinaigrette or avocado

Make-Ahead & Storage Tips

• Make-Ahead: You can marinate or pre-season the steaks up to 24 hours in advance and refrigerate. Let them come to room temp before cooking.
• Store Leftovers: Keep cooked steak in an airtight container in the fridge for up to 3 days.
• Reheat: Gently reheat slices in a skillet over low heat with a bit of leftover garlic butter or olive oil.

Conclusion

Whether you’re craving steakhouse flavors or looking for a fresh way to enjoy grilled meat at home, this Garlic Butter Brazilian Steak delivers. With minimal ingredients, bold seasoning, and a sauce that’s practically drinkable, it’s a recipe that feels indulgent but comes together quickly.

This steak is great for celebrations, romantic dinners, summer BBQs, or even a casual weeknight when you’re feeling fancy. And once you try that garlicky butter on juicy slices of steak, you’ll be hooked.

Frequently Asked Questions (FAQs)

Can I use a different cut of steak?

Yes. Picanha is traditional for Brazilian-style steak, but sirloin, ribeye, New York strip, or filet mignon all work. Just adjust cooking times based on thickness.

Do I need a grill?

No! A heavy skillet like cast iron works perfectly. You’ll get a great sear and caramelization indoors.

Can I make this garlic butter in advance?

Absolutely. Store it in the fridge for up to 5 days and reheat gently before using.

How do I know when my steak is done?

Use a meat thermometer for precision:

• Rare: 125°F (52°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Well Done: 160°F (71°C)

Can I add wine to the sauce?

Yes! Deglaze the skillet with a splash of dry white wine after cooking the garlic, then add the butter and rest of the sauce ingredients.

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