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Garlic Butter Brazilian Steak

This Garlic Butter Brazilian Steak cooks up fast with bold flavors, making it a perfect celebratory meal for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.