Sharing is caring!

Garlic Butter Brazilian Steak: A Quick, Juicy Weeknight Win

Garlic Butter Brazilian Steak cooks up fast, tastes like a special-occasion meal, and gives busy weeknights a serious upgrade. If you’re juggling work, kids, or a mile-long to-do list (I see you, multitasking queens), this is a steak recipe that’s dramatic on flavor but gentle on your calendar. It hits the sweet spot: bold garlic butter, tender slices, and a short cook time that leaves you more time for family, a glass of wine, or that 10-minute sofa collapse we all crave.

Want to skip the guesswork? Try this easy Garlic Butter Brazilian Steak if you prefer a step-by-step version with photos. Patricia and I love how this meal feels celebratory without the fuss—perfect for when company’s coming or when you just want to feel like you’ve got your life together for dinner.

Why You’ll Love This Garlic Butter Brazilian Steak

• Fast: Ready from pan to plate in about 20–25 minutes.
• Flavor-packed: Browned steak plus a bright garlic butter finish = crowd-pleaser.
• Flexible: Works with sirloin, ribeye, or even skirt steak.
• Weeknight-friendly: Little prep, big payoff—perfect for busy moms and professionals.

Ingredients
(serves 4)

For the steak

• 1½ to 2 pounds steak (sirloin, ribeye, or skirt), about 1–1¼ inches thick
• 1½ teaspoons coarse kosher salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional for a hint of warmth)
• 1–2 tablespoons olive oil (for searing)

For the garlic butter

• 6 tablespoons unsalted butter (room temperature)
• 4 large garlic cloves, finely minced (or grated)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1/4 teaspoon red pepper flakes (optional, for a little zip)
• Pinch of salt and pepper, to taste

Serving suggestions (optional)

• Warm mashed potatoes or buttery rice
• Roasted vegetables or a crisp salad
• Crusty bread to mop up the garlic butter

The Method — Simple Steps for a Juicy Result

1. Prep the steak: Pull the steak from the fridge about 20–30 minutes before cooking so it comes closer to room temperature. Pat it dry with paper towels—dry meat browns better. Season both sides evenly with kosher salt, black pepper, and smoked paprika if you’re using it.

2. Make the garlic butter: In a small bowl, mash the room-temperature butter with the minced garlic, parsley, lemon juice, red pepper flakes (if using), and a pinch of salt and pepper. Taste and adjust the lemon or salt if needed. Set aside at room temperature so the butter is spreadable.

3. Heat the pan: Place a heavy skillet (cast iron is best if you have one) over medium-high heat. Add 1–2 tablespoons of olive oil and let it heat until it shimmers but isn’t smoking.

4. Sear the steak: Add the steak to the hot pan and press it down gently so the surface makes full contact. For a 1-inch steak aiming for medium-rare, sear about 3–4 minutes per side. If your steak is thicker, add about a minute per side. Don’t flip more than once if you can help it—let the crust build.

5. Butter-baste (optional but delicious): In the last 1–2 minutes of cooking, lower the heat to medium and add a tablespoon of the prepared garlic butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously. This adds flavor and helps create a glossy finish.

6. Rest the steak: Transfer the steak to a cutting board and let it rest for 5–8 minutes. Resting is non-negotiable—this keeps juices in the meat so you don’t end up with steak-flavored dishwater on your plate.

7. Slice and serve: Slice against the grain into thin slices. Dollop the remaining garlic butter on top so it melts luxuriously over the warm meat. Serve immediately with sides and a crisp green salad for balance.

Quick timing reference:

• 1-inch steak: 3–4 min per side for medium-rare
• 1¼-inch steak: 4–5 min per side for medium-rare
  Adjust time if you prefer more or less done—use a meat thermometer if you like: 125–130°F for medium-rare, 135°F for medium.

Cooking Tips (because tiny tricks make big differences)

• Dry the steak well: Moisture is the enemy of a good crust. Pat with paper towels before seasoning.
• Cast iron or stainless steel: These pans give better browning than nonstick. If you use nonstick, lower the heat a touch.
• Temperature matters: Let the steak rest at room temp for 20–30 minutes before cooking. It cooks more evenly and sears better.
• Keep your butter soft: Room-temperature butter spreads and melts more evenly. If your butter is fridge-cold, quickly microwave in 5-second bursts until soft but not melted.
• Don’t skip resting: Slicing too soon lets juices run out; resting keeps the steak juicy.
• Leftovers: Thinly slice and store in an airtight container for up to 3 days. Gently reheat with a pat of butter in a skillet—don’t microwave unless you’re in a real pinch.
  If you love variations, I sometimes swap parsley for cilantro and add a splash of balsamic to the butter for a sweet tang.

A Little Kitchen Story (because stories belong on dinner plates)
Years ago, Patricia and I tried to impress a friend who’d flown in for a surprise visit. I wanted something quick but impressive, so I tossed together garlic butter and seared a big sirloin. We served it with roasted potatoes and a simple salad. The room smelled like a restaurant, our friend made an approving “mm” noise, and my sister declared it our new “go-to.” That’s how many of my recipes get their stamp—fast, flavorful, and forgiving enough to pull off while juggling a thousand small interruptions (kids, phones, you name it).

Variations & Swaps

• Steak cut swaps: Ribeye = richer flavor; flank = beefy and lean (slice extra thin); sirloin = great value and very tender when not overcooked.
• Herb swaps: Try basil, oregano, or cilantro instead of parsley for different flavor profiles.
• Dairy-free: Use a plant-based butter if avoiding dairy—taste and texture will be slightly different but still delicious.
• Add a finishing squeeze: A squeeze of fresh lemon or a splash of balsamic glaze just before serving brightens everything.

Frequently Asked Questions
Can I use frozen steak?
Yes, but thaw fully in the refrigerator first, then bring to room temperature before cooking. Searing frozen steak leads to uneven cooking.

What’s the best way to check doneness?
Use a meat thermometer: 125–130°F for medium-rare, 135°F for medium. If you don’t have a thermometer, use the finger test or cut a small slice to check.

Can I make the garlic butter ahead of time?
Absolutely. Garlic butter keeps in the fridge for up to a week (wrapped in plastic or in an airtight container) or in the freezer for up to 3 months. So make a batch on Sunday and you’ll have dinner hero-ready all week.

How should I store leftovers?
Slice leftover steak thinly, tuck into an airtight container, and refrigerate up to 3 days. Reheat gently in a skillet with a splash of water or extra butter to keep it juicy.

Is this a healthy dinner?
This is a rich, protein-forward meal. Pair it with vegetables and whole grains for a balanced plate. You can lighten it by using less butter or a butter alternative.

Want to try a slightly different char and smoky finish? The roasted garlic butter grilled steak approach adds deeper caramelized garlic notes—great for weekend barbecues.

Pairings & Serving Ideas

• Wine: A medium-bodied red like Malbec or Cabernet Franc pairs beautifully. If you prefer white, a full-bodied Chardonnay works too.
• Sides: Garlic mashed potatoes, roasted green beans, or a crisp arugula salad with lemon vinaigrette.
• For a family-style dinner: Place the sliced steak on a large board, spoon the garlic butter over the top, and let everyone serve themselves. It’s cozy, low-stress, and instantly festive.

A Note on Timing and Real Life
I get it—sometimes the day runs away from you. If you’re thirty minutes behind (or 3 hours), this recipe is forgiving: the butter can be made in advance, and steaks can be seared quickly straight from the fridge with a slightly longer cooking time. My kitchen motto: delicious doesn’t have to be complicated.

Conclusion

If you want another quick take on this crowd-pleaser, check out the 15 Minutes Garlic Butter Brazilian Steak Recipe – Whisk it Real Gud for a speedy spin, or compare notes with Garlic Butter Brazilian Steak » Kay’s Clean Eats for tips on tenderness and juicy finishes. Give this Garlic Butter Brazilian Steak a try tonight—it’s the kind of recipe that turns a busy weeknight into a small celebration.

Meta description (150 characters):
Garlic Butter Brazilian Steak: quick, juicy, weeknight-friendly recipe for busy cooks. Rich garlic butter, tender steak—ready in 20 minutes. Try it!!!

Garlic Butter Brazilian Steak

This Garlic Butter Brazilian Steak cooks up fast with bold flavors, making it a perfect celebratory meal for busy weeknights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Brazilian

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Steak

• 1.5 to 2 pounds steak (sirloin, ribeye, or skirt), about 1–1¼ inches thick Adjust based on preference for steak cut.
• 1.5 teaspoons coarse kosher salt Adjust to taste.
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika Optional for a hint of warmth.
• 1–2 tablespoons olive oil For searing.

For the Garlic Butter

• 6 tablespoons unsalted butter Room temperature.
• 4 large garlic cloves, finely minced Or grated.
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon fresh lemon juice About half a lemon.
• 1/4 teaspoon red pepper flakes Optional, for a little zip.
• 1 pinch salt To taste.
• 1 pinch pepper To taste.

Method

 

Preparation

1. Pull the steak from the fridge about 20–30 minutes before cooking to bring it closer to room temperature. Pat it dry with paper towels.
2. Season both sides evenly with kosher salt, black pepper, and smoked paprika if using.
3. In a small bowl, mash the room-temperature butter with the minced garlic, parsley, lemon juice, red pepper flakes (if using), and a pinch of salt and pepper. Set aside.

Cooking

1. Heat a heavy skillet over medium-high heat. Add 1–2 tablespoons of olive oil and let it heat until shimmering.
2. Add the steak to the hot pan and press it down gently. Sear for 3–4 minutes per side for medium-rare.
3. In the last 1–2 minutes of cooking, lower the heat, add a tablespoon of garlic butter, and spoon it over the steak.

Serving

1. Transfer the steak to a cutting board and let it rest for 5–8 minutes. Slice against the grain into thin slices.
2. Dollop the remaining garlic butter on top and serve immediately with sides.

Notes

For variations, consider swapping parsley for cilantro or adding a splash of balsamic to the garlic butter. Leftovers can be sliced and stored in an airtight container for up to 3 days.