Ingredients
Scale
- 1.5 to 2 pounds sirloin cap steak (or ribeye, strip, or tenderloin)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped green onions or chives (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Take the steak out of the fridge and let it come to room temperature for 30 minutes.
- Pat the steak dry and season both sides generously with salt and pepper.
- Heat a skillet (preferably cast iron) over medium-high heat. Add olive oil.
- Once the oil is hot, sear the steak for 3–4 minutes per side until a crust forms.
- Lower heat to medium-low. Push steak aside and add butter and garlic. Sauté garlic for 30–60 seconds until fragrant.
- Spoon the garlic butter over the steak continuously for 1–2 minutes to baste.
- Remove the steak and let it rest for 5–10 minutes.
- Slice against the grain into thick strips.
- Garnish with parsley, green onions or chives, and red pepper flakes if using.
- Serve hot with your favorite sides.
Notes
- Always let the steak rest before slicing to retain its juices.
- Use a meat thermometer for perfect doneness — aim for 130°F (medium-rare).
- Garlic can burn quickly—sauté it gently over medium-low heat for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Brazilian