If you love a rich, garlicky steak with a glossy butter finish and a hint of fresh parsley, this Garlic Butter Brazilian Steak is for you. The outside sears to a deep brown crust while the inside stays tender and juicy. If you like buttery garlic flavors in other dishes, try the bright contrast of lemon butter garlic chicken pasta — it pairs well with steak nights or inspires a lighter side.
Recipe Information
- Prep Time: 35 minutes (30 minutes to come to room temperature + 5 minutes prep)
- Cook Time: 10 minutes (about 4–5 minutes per side)
- Total Time: 45 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~880 kcal
- Protein: ~62 g
- Carbohydrates: ~1 g
- Fat: ~76 g
- Fiber: 0 g
- Sugar: 0 g
- Sodium: ~1,200 mg
Why Make This Garlic Butter Brazilian Steak
This steak is simple, fast, and deeply flavorful. The garlic butter adds sweet, toasty garlic aroma and a glossy finish that highlights the steak’s natural beefiness. Searing on high heat builds a caramelized crust and locks juices inside, giving you a tender, juicy bite. It’s a great weeknight showstopper and also quick enough for last-minute guests.
How to Make Garlic Butter Brazilian Steak
The method focuses on four clear steps: get the steaks ready, make the garlic butter, sear to develop crust, and rest and finish. Small details—patting the steaks dry, resting the meat, and brushing butter while cooking—make a big difference in taste and texture.
Ingredients:
2 ribeye steaks, 4 tablespoons unsalted butter, 4 cloves garlic, minced, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon fresh parsley, chopped
Directions:
Step 1: Preparation
Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels to remove excess moisture—this helps a better sear. Preheat your grill or skillet over high heat so it is very hot when the steaks hit the surface.
Step 2: Mixing
Season both sides of the steaks evenly with the 1 teaspoon salt and 1/2 teaspoon black pepper. In a small saucepan, melt the 4 tablespoons unsalted butter over low heat and add the minced garlic. Cook for 1–2 minutes until fragrant but not browned—this infuses the butter with garlic flavor.
Step 3: Cooking
Sear the steaks on the hot grill or skillet for about 4–5 minutes per side for medium-rare (adjust time for thicker cuts or desired doneness). While the steaks cook, brush the melted garlic butter over them several times so the butter soaks into the crust and keeps the surface glossy and flavorful.
Step 4: Finishing
Once cooked to your liking, remove the steaks from the heat and let them rest for 5 minutes on a cutting board. This lets juices redistribute so the steak stays juicy when sliced. Sprinkle with the chopped parsley before serving for a fresh, green finish.
How to Serve Garlic Butter Brazilian Steak
Serve the steak whole or sliced across the grain. Pair it with roasted vegetables, a simple green salad, garlic mashed potatoes, or a bright chimichurri for contrast. For a Brazilian-themed meal, add rice, black beans, and fried plantains. Spoon any leftover garlic butter over the steak slices for extra richness.
How to Store Garlic Butter Brazilian Steak
- Refrigerate: Cool steaks to room temperature, wrap tightly in foil or place in an airtight container, and refrigerate up to 3 days.
- Freeze: Place cooled, wrapped steaks in a freezer bag and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm in a 300°F (150°C) oven until just heated through or re-sear briefly in a hot pan with a splash of butter to avoid drying the meat.
Expert Tips for Perfect Garlic Butter Brazilian Steak
- Pat steaks dry before seasoning to get a better sear.
- Use a heavy skillet (cast iron) or a very hot grill for the best crust.
- Don’t overcrowd the pan—give steaks space so they brown instead of steam.
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Let the steak rest at least 5 minutes before slicing to keep juices inside.
- If your garlic butter starts to brown or smell bitter, remove from heat—garlic can burn quickly.
Delicious Variations
- Chili Garlic Butter: Add 1/2 teaspoon crushed red pepper or a pinch of cayenne to the melted butter for heat.
- Herb Butter: Stir in 1 teaspoon each finely chopped rosemary and thyme to the garlic butter.
- Citrus Finish: Add a teaspoon of lemon zest to the butter before brushing for bright notes.
- Garlic-Parmesan: Stir 2 tablespoons grated Parmesan into the melted butter for a savory, nutty finish.
- Chimichurri Twist: Serve with a spoonful of chimichurri instead of parsley for a fresh, tangy topping.
Frequently Asked Questions
-
Q: Can I use a different steak cut?
A: Yes. New York strip, sirloin, or flank will work. Cooking times may vary—thicker cuts need slightly longer sear and carryover cooking. For leaner cuts, watch closely to avoid overcooking. -
Q: How do I know when the steak is done?
A: Use an instant-read thermometer. Aim for 125°F rare, 135°F medium-rare, 145°F medium. Also use the finger test for feel if you don’t have a thermometer. -
Q: Can I prepare the garlic butter ahead of time?
A: Yes, make the garlic butter and store it in the refrigerator up to 3 days. Rewarm gently before brushing on the steaks; avoid overheating which can separate the butter. -
Q: What if my garlic burns while cooking?
A: Burnt garlic tastes bitter. Cook garlic in melted butter over low heat and remove from heat as soon as it becomes fragrant and slightly golden. If it burns, start a fresh batch. -
Q: Can I make this in the oven instead of a grill or skillet?
A: Yes. Sear the steaks quickly in a hot pan for crust, then finish in a preheated 400°F oven 4–6 minutes for medium-rare depending on thickness. Always rest before slicing. -
Q: How should I slice the steak for serving?
A: Slice against the grain (perpendicular to the muscle fibers). This shortens the fibers and gives a more tender bite.
Conclusion
This Garlic Butter Brazilian Steak is a simple way to get restaurant-worthy flavor at home—crisped exterior, juicy interior, and warm garlic butter that smells irresistible. It’s quick, forgiving, and easy to adapt with herbs or heat. For another take on garlic-butter dishes that complements steak nights, check out this 15-minute Garlic Butter Brazilian Steak recipe on Whisk It Real Gud. Give the recipe a try—you’ll love the rich aroma and tender texture. Enjoy!
Print
Garlic Butter Brazilian Steak
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A rich and garlicky steak featuring a glossy butter finish and a hint of fresh parsley.
Ingredients
- 2 ribeye steaks
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels to remove excess moisture. Preheat your grill or skillet over high heat.
- Season both sides of the steaks evenly with salt and black pepper. In a small saucepan, melt the butter over low heat and add the minced garlic. Cook for 1–2 minutes until fragrant.
- Sear the steaks on the hot grill or skillet for 4–5 minutes per side for medium-rare. While they cook, brush the melted garlic butter over them several times.
- Once cooked, remove the steaks from heat and let them rest for 5 minutes. Sprinkle with chopped parsley before serving.
Notes
Pat steaks dry before seasoning for better sear. Utilize a heavy skillet or hot grill for a nice crust.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 0g
- Sodium: 1200mg
- Fat: 76g
- Saturated Fat: 32g
- Unsaturated Fat: 44g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 62g
- Cholesterol: 150mg
