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This garlic butter Brazilian steak is juicy, tender, and bursting with flavor—ready in just 15 minutes. The golden garlic butter sauce ties everything together, creating a fast and easy steak dinner that tastes like it came from your favorite restaurant.
Brazilian Steak
When it comes to Brazilian cuisine, two dishes stand out for me: juicy Brazilian steak and cheesy Brazilian Cheese Bread (Pão de Queijo). There’s something undeniably tempting about Brazilian steak—it’s meaty, tender, juicy, perfectly seared, and bursting with flavor in every bite. This golden garlic butter Brazilian steak recipe is incredibly simple to prepare, yet it delivers that same mouthwatering, steakhouse-quality taste you’d expect from renowned establishments. With just five basic ingredients—garlic, butter, parsley, salt, and black pepper—you’re likely to have everything you need in your kitchen.
The best part? It takes only 15 minutes from start to finish. Quick, straightforward, and immensely satisfying. Despite the short ingredient list, the flavor is rich and deep. One bite had me hooked—it honestly tasted just like the steak I’ve enjoyed at some of the most acclaimed Brazilian restaurants. Be sure to check out my video guide and tips below for making the perfect steak every time!
What Cut Of Meat For Brazilian Steak
You can choose from various cuts of beef for this recipe, such as skirt steak, flank steak, or flap meat. These cuts are exceptionally tender and flavorful, making them ideal for grilling or searing. Skirt steak and flank steak are popular for their texture, while flap meat offers similar tenderness at a more budget-friendly price. Regardless of the cut you select, they all absorb the garlic butter sauce beautifully, ensuring a juicy, flavorful steak every time.
Flap Meat
This recipe is one of the best flap meat recipes you’ll come across. Flap meat, also known as flap steak, is an excellent choice for this dish. Cut from the bottom of the sirloin steak, it boasts a deliciously beefy flavor and is renowned for its tenderness. You’ll appreciate the price—it’s more affordable than cuts like skirt or flank steak, yet offers a similar texture and taste.
Flap meat also absorbs marinades exceptionally well, and when paired with garlic butter, it transforms into a juicy, flavorful steak. Whether you refer to it as flap steak or flap meat, it’s a fantastic option for a tender, satisfying meal at home.
Ingredients You’ll Need
- Garlic
- Salt
- Flap meat – You can also use skirt steak or flank steak. If those aren’t available, flat iron steak or sirloin steak will work too, though you may need to adjust the cooking time based on thickness.
- Ground black pepper
- Canola oil – Vegetable oil can be used as a substitute.
- Unsalted butter
- Flat-leaf parsley
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Secrets To The Best Brazilian Steak
- For the juiciest and most flavorful steak, opt for cuts like skirt steak, flank steak, or flap meat. My personal favorite is flap meat due to its tenderness and affordability. These cuts are incredibly tender and soak up that garlic butter sauce beautifully. If you can’t find those, flat iron steak or sirloin will suffice.
- Before seasoning, ensure you pat your steak dry with paper towels. This step is crucial for achieving that perfect sear and prevents the steak from steaming in the pan. A dry steak will yield a beautiful, brown crust that enhances its deliciousness.
- After searing, allow the steak to rest for a few minutes to let the juices redistribute. This makes the steak more tender and flavorful—don’t skip this step!
- When preparing the garlic butter, keep the heat low and let the garlic turn golden, not brown. If it cooks too quickly, it can become bitter and ruin the flavor. Just keep swirling the pan to cook it evenly.
Frequently Asked Questions
Yes. You can make the garlic butter ahead of time and store it in the fridge for up to 3 days. Just reheat it gently before serving.
Yes. Grill over high heat (about 450°F/230°C) for 2-3 minutes per side for that perfect medium-rare. Then, finish it off with the garlic butter!
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). A meat thermometer is your best friend here! The steak should feel slightly firm yet tender and have a hint of pink in the center.
Store it in an airtight container for up to 3 days. When you’re ready to eat, gently reheat it in a skillet with a splash of oil or butter to keep it moist.
This recipe contains approximately 431 calories per serving.
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Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
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Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, about 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let it rest while you prepare the garlic butter.
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In a separate skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
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Slice the steak, if desired, and transfer it to plates. Spoon the garlic butter over the steak, sprinkle with parsley, and serve.
- For the juiciest and most flavorful steak, go with cuts like skirt steak, flank steak, or flap meat. These cuts are tender and soak up the garlic butter marinade beautifully. If you can’t find those, flat iron steak or sirloin will work too.
- Before seasoning, make sure to pat your steak dry with paper towels. This step is essential for achieving that perfect sear and preventing the steak from steaming in the pan. A dry steak will yield a beautiful, crispy crust that enhances its flavor.
- After searing, let the steak rest for a few minutes to allow the juices to redistribute. This makes the steak more tender and flavorful—don’t skip this step!
- When making the garlic butter, keep the heat low and let the garlic turn golden, not brown. If it cooks too quickly, it can become bitter and ruin the flavor. Just keep swirling the pan for even cooking.
Serving: 4 people, Calories: 431 kcal, Carbohydrates: 2 g, Protein: 37 g, Fat: 31 g, Saturated Fat: 13 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 138 mg, Sodium: 115 mg, Potassium: 524 mg, Fiber: 0.1 g, Sugar: 0.1 g, Vitamin A: 452 IU, Vitamin C: 3 mg, Calcium: 23 mg, Iron: 3 mg.
Nutrition information is automatically calculated, so should only be used as an approximation.
