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You won’t believe how simple it is to whip up this Garlic Butter Brazilian Steak at home with just a handful of things from your pantry. It’s ridiculously juicy, super rich, and the punchy garlic butter with fresh parsley sends it over the top. Next time you want luxury without leaving the house, this is what you should make.
I remember the first time I made this for friends and doubted if such a fast meal could wow anyone, but every last piece disappeared. Now my husband insists I make it every year for his birthday—he won’t let me skip it.
Irresistible Ingredients
- Chopped parsley: puts a pop of color and bright, fresh taste; flat-leaf packs more flavor than the curly kind
- Butter: makes a rich, golden sauce and gives the garlic the best brown color; opt for unsalted so you can control the flavors
- Minced garlic: brings tons of savory goodness and bold aroma; definitely use fresh if you can for the best zing
- Salt and pepper: keep it simple and tasty—flaky salt and freshly cracked pepper really shine here
- Skirt steak: turns out juicy with awesome tenderness, plus it cooks lightning fast; fine marbling means more flavor
Simple How-To
- Slicing and Serving:
- Cut your steak across the grain into thin strips for max tenderness. Lay it all out on a serving plate and pour on the garlic butter. Sprinkle with parsley and dig in while it’s fresh and hot.
- Make the Garlic Butter:
- Now melt your butter in a small pan over low heat. Add in the garlic and keep stirring—don’t walk away. Pull the pan off as soon as things turn golden so it stays tasty, not burnt.
- Let the Meat Rest:
- When both sides are browned, move the steak onto a plate and let it rest for a few minutes. This helps the juices settle so every bite stays juicy and soft just like a steakhouse steak.
- Get a Great Sear:
- Preheat a big skillet over medium-high until really hot. Pop in the steak and don’t touch it for two or three minutes, then flip. Leave it longer for more doneness if you want. This gives you that crave-worthy crust.
- Get the Steak Ready:
- If it’s too big, trim the steak to fit your pan easily. Pat both sides dry and season with plenty of salt and pepper. Getting it dry and seasoned leads to the best charred crust.
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Good to Know
- Brings lots of protein and iron
- Makes date nights or dinner parties a breeze
- Faster and easier than most steak dishes you’ll find
I love skirt steak because it soaks up flavor and cooks crazy fast. I’ll never forget my brother’s huge grin when he tried it—he went back for seconds before I even sat down. That’s how you know it’s a winner.
Leftover Storage
Once any extra steak cools off, seal it up in the fridge in an airtight box for two days. To keep it juicy, reheat slices gently in a skillet with a dab of butter. Microwaves work but tend to dry things out, so stick to the skillet if you’ve got time.
Swap It Up
- No skirt steak? Grab sirloin tip or flank instead. Skip thick steaks like ribeye—they take too long for this quick cook.
- Can’t find parsley? Chives or cilantro work too, but parsley and garlic together taste best.
- Need dairy-free? Sub in your favorite plant-based butter, but the flavor will be a little different.
Serving Ideas
- Stack your steak slices on fluffy white rice or creamy mashed potatoes for pure comfort
- Roasted veggies or crisp salad cut the richness so well
- Load the steak into tortillas or soft rolls for a fun way to switch up leftovers
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Backstory
Churrascarias in Brazil grill up cuts like picanha over fire, then spoon on garlic butter and fresh herbs. This goes way back in Brazilian cooking. My version borrows those incredible flavors, but it’s stripped down so you can pull it off on a weeknight at home.
Common Recipe Questions
- → What cut of steak works best for this dish?
Skirt steak’s the best for its big flavor and soft bite, but sirloin or flank work too if you’d rather have those.
- → How do I achieve a perfect medium-rare doneness?
Heat your pan and sear each side for 2-3 minutes, then let the steak rest for extra juiciness and the right color.
- → How do I prevent the garlic from burning?
Keep the heat low for the garlic, and as soon as it looks yellow and crisp, scoop it out of the pan.
- → Can I use other herbs instead of parsley?
Try chives or cilantro if you want new flavors or just want a different look on top.
- → What sides pair well with this steak?
You can’t go wrong with classic roasted potatoes, steamed veggies, or even a fresh green salad.