Juicy Brazilian Garlic Steak

This 15-minute Garlic Butter Brazilian Steak turns any regular meal into something you'd get at a fancy steakhouse. When you mix perfectly cooked meat with that golden butter full of garlic, you'll get a dish that seems complicated but actually needs very few things and hardly any work.

I came up with this steak while trying to copy the amazing taste from a Brazilian steakhouse we visited during a family trip. These days, it's what we cook whenever we want something that'll wow everyone without spending forever in the kitchen.

• Skirt steak: 2 pounds - its fat streaks make it ideal for quick cooking and big flavor
• Salt and pepper: to taste - grind it yourself for a much better result
• Minced garlic: 6 teaspoons - go with fresh for the best kick, but the stuff in jars works when you're in a hurry
• Butter: 6 tablespoons - pick the unsalted kind so you can adjust the saltiness yourself
• Fresh parsley: 1/2 cup - adds a pop of color and freshness that cuts through all that richness

Get your meat ready:

Slice the skirt steak into chunks that'll fit in your pan. Use paper towels to completely wipe away any moisture - this helps it brown better. Add plenty of salt and pepper on each side, making sure the seasoning sticks well to the meat.

Cook it right:

Get your biggest pan super hot over medium high heat. It's ready when water droplets instantly sizzle and disappear. Put the steak in and don't touch it for 2 3 minutes on each side for medium rare. You want that dark brown crust to form. Don't move it around or you won't get that perfect crust.

Let it sit:

Move the cooked steak to a plate and leave it alone for at least 5 minutes. This important step lets all the juices spread back through the meat, making it much more tender. You can loosely cover it with foil to keep it warm if you want.

Make your magic butter:

While the meat sits, melt the butter in another pan over low heat. Once it's melted, throw in the minced garlic and keep stirring with a spatula. Watch it closely as it cooks until it turns a nice golden brown and smells amazing. This happens fast, usually in 1 2 minutes. Take it off the heat right away and pour it into a bowl so it doesn't burn.

Cut and finish:

Cut the rested steak against the grain into thin strips. Cutting this way breaks up the tough fibers, giving you more tender bites. Arrange it on a plate, drizzle that amazing garlic butter all over, and sprinkle plenty of fresh parsley on top.

The garlic really makes this dish special. After trying it many different ways, I found that letting the garlic get slightly brown in the butter creates an amazing rich flavor that you just can't get from regular garlic butter. My husband now asks for this steak every birthday, saying he can taste all the care that goes into getting that garlic butter just right.

Heat Level Counts

How hot you cook your steak really changes how it turns out. For medium rare, you want an internal temp of 135°F. It'll keep cooking a bit while resting, getting to around 140°F. For medium, go for 145°F, medium well needs 150°F, and well done is 160°F. Just remember that skirt steak gets tougher the more you cook it, so I'd say don't go past medium if you want it to stay tender.

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Personal Touches

This dish works great with other beef cuts too. Ribeye has more fat running through it and tastes amazing, though it costs more. Flank steak gives you a similar texture with less fat. Even sirloin turns out good when cut thin. You'll need to adjust cooking time based on how thick the meat is. For thicker pieces, you might want to start them in the pan and finish in a 350°F oven to get them cooked inside without burning the outside.

Pair It With

In Brazilian steakhouses, they usually give you chimichurri with your meat - it's a bright sauce made with herbs that goes perfectly with rich steak. Other good side options include mashed potatoes with roasted garlic, grilled veggies, or just a simple green salad with tangy dressing. For a true Brazilian meal, add some farofa (that's toasted cassava flour) and black beans. Whatever sides you pick, keep them simple so your amazing garlic butter steak can be the star of the show.

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Frequently Asked Questions

→ Which cut of steak works best for this dish?

Skirt steak is a top choice since it soaks up flavor wonderfully and turns tender when sliced right. Flank steak, ribeye, or sirloin work too, giving unique textures that suit the garlic butter topping perfectly.

→ How do I know the steak is medium-rare?

Cook each side for about 2-3 minutes in a hot pan. Medium-rare reads 135°F (57°C) on a thermometer. It’ll feel bouncy when pinched with tongs, and the sliced center should be red with a rosy ring.

→ Can the garlic butter sauce be made ahead?

Absolutely! Melt the butter, cook the garlic till golden, then let it cool and refrigerate for up to 3 days in a sealed container. Warm it gently before serving for quick prep.

→ Why rest the steak before cutting it?

Resting allows the juices to settle into the meat. Skipping this step makes the juices spill out when slicing. A brief 5-minute rest keeps the steak moist and flavorful.

→ What sides go well with this steak?

Traditionally, you’ll want rice, black beans, or farofa alongside. For a modern twist, try roasted potatoes, a fresh salad, or grilled veggies. The buttery garlic sauce enhances any side dish nicely.

→ What’s the right way to slice skirt steak?

Slice against the grain (cut across the visible fibers), aiming for thin, angled slices. This trick shortens the muscle fibers, giving you a juicy, tender bite every time.