Description
Garlic butter Brazilian steak elevates classic churrasco with rich, aromatic flavors from South American grilling traditions. Robust marinades and precise cooking techniques ensure succulent meat that honors Brazil’s culinary heritage while satisfying carnivorous cravings.
Ingredients
- 1 lb (454 g) picanha steak (or sirloin cap, ribeye, or flank steak)
- Salt, to taste
- Pepper, to taste
- 2 tbsps olive oil
- 3 tbsps unsalted butter
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes (optional, for a touch of heat)
- 2 tbsps fresh parsley, chopped (for garnish)
Instructions
- Preparation: Pat beef dry with kitchen towels and generously season both sides with salt and pepper, ensuring comprehensive coverage.
- Searing: Heat olive oil in a skillet at high temperature, creating an intense cooking surface, then place seasoned beef to develop a caramelized golden-brown crust, cooking 3-4 minutes per side for optimal texture.
- Resting: Transfer seared beef to a plate, allowing internal juices to redistribute and ensure tender meat quality.
- Garlic Butter Creation: Reduce skillet heat to medium, melt butter, then add minced garlic and optional pepper flakes, swirling to release aromatic flavors without burning.
- Final Coating: Return beef to the skillet, gently bathing in garlic butter sauce, ensuring complete flavor infusion.
- Serving: Remove from heat, slice beef against the grain, garnish with fresh parsley, and drizzle remaining garlic butter over the meat for a rich, succulent presentation.
Notes
Master High-Heat Searing: Ensure skillet is scorching hot before adding steak to create perfect golden-brown crust without steaming the meat.
Moisture Management: Pat beef completely dry with paper towels to prevent steam interference and guarantee optimal caramelization during cooking process.
Rest and Redistribute: Allow steak to rest 5-7 minutes post-cooking, enabling internal juices to redistribute and ensuring maximum tenderness and flavor retention.
Slice Against the Grain: Cut perpendicular to muscle fibers when serving to break down tough connective tissues, resulting in more tender and easier-to-chew meat slices.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg