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Brazilian Garlic Steak Recipe: With Garlic Butter Sauce

Brazilian Garlic Steak Recipe: With Garlic Butter Sauce

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A good Brazilian garlic steak recipe solves a very specific weeknight problem: you want steak that tastes like a steakhouse, but you don’t want a long marinade, a pile of dishes, or a kitchen full of smoke for an hour. This method gets you there fast. You’ll sear skirt steak hard in a hot skillet (or on a grill), rest it properly, then spoon on a glossy garlic butter sauce that tastes bold, rich, and a little addictive.

I’ve cooked this style of Brazilian-inspired steak enough times to know the failure points: underheated pans, wet meat, burnt garlic, and slicing in the wrong direction. Fix those, and you get what everyone is chasing: tender and juicy steak, crisp edges, and that buttery garlic flavor that clings to every slice.

By the end, you’ll know what “Brazilian garlic steak” actually means, how it differs from churrasco, which beef cuts work best, and exactly how long to cook for medium-rare. We’ll also cover the gaps most recipes skip: grill temperature targets, dairy-free swaps, and smarter side pairings than “rice and veggies.”

What Is Brazilian Garlic Steak?

A Brazilian garlic steak recipe is a Brazilian-inspired steak dish (hypernym: steak dish / comfort dinner) that focuses on high-heat cooking and a punchy garlic-forward finish. The classic version uses a quick skillet sear (or grill) with salt and black pepper, then finishes with melted butter infused with minced garlic and fresh parsley. The steak is always served sliced against the grain so even fibrous cuts like skirt steak stay tender.

It helps to separate two related ideas that people mix up. Churrasco is both a technique and a tradition: it can mean the broader Brazilian churrasco culture, and it can also mean a specific grilled steak served in thin slices with chimichurri. Brazilian garlic steak is more like a “weeknight cousin” of that steakhouse vibe. It borrows the fast, hot cooking and the slicing style, but the signature flavor is the garlic butter (rich and aromatic), not necessarily an herb sauce.

Common subtypes include:

  • Garlic Butter Brazilian Steak (butter sauce approach)
  • Brazilian Garlic Sirloin Steaks (often marinated with herbs and lime)

Both fit under the Brazilian churrasco and Latin American barbecue influences, but they cook up differently on a Tuesday night.

Choosing the Best Beef Cut and Why It Matters

Here’s the truth: the “best” cut depends on how you like your steak and how you cook. This dish is quick vs slow by design, so you want cuts that cook evenly at high heat and slice beautifully.

  • Skirt steak: The most common pick for garlic butter Brazilian steak. It’s thin, flavorful, and loves a hard sear. It can be chewy if you slice with the grain, but sliced correctly it’s fantastic.
  • Sirloin steak: Leaner and slightly more “classic steak” texture. Great on the grill and still fast in a pan.
  • Flank steak: A little thicker than skirt. It works well, but it needs a touch more time and benefits from a short rest so juices redistribute.
  • Flap meat: Often used in Brazilian steakhouses. It’s tender when cooked hot and sliced thin, with a beefy flavor that holds up to garlic butter.

Those cuts are your main protein options: beef, skirt, sirloin, flank, flap meat. The other key “parts of the whole” are the seasoning (salt and pepper), the cooking surface (skillet or grill grate), and the finishing sauce (garlic butter + herbs)

This bold and flavorful brazilian garlic steak recipe pairs perfectly with Rice, creating a simple yet satisfying meal. The juicy, pan-seared steak infused with fresh garlic and herbs balances beautifully with fluffy rice, making it a classic Brazilian-inspired combination for lunch or dinner.

Brazilian Garlic Steak Recipe With Garlic Butter Sauce
Recipe
Brazilian Garlic Steak — BrazilEats
🌿 BrazilEats
🧄 Garlic Butter Sauce

Brazilian
Garlic Steak

Tender pan-seared beef finished in a rich garlic butter sauce with fresh parsley. Bold Brazilian flavor, restaurant-quality results at home.

🥩 1 lb Skirt Steak
⏱ Rest: 10–15 min
🔥 Sear: 4–8 min
🧄 Garlic Butter
🇧🇷 Brazilian-Style
Adjust Servings
base = 3 servings
3

Ingredients

The Steak
450 g
skirt steak (1 lb)
Or: sirloin, flank steak, or flap meat — all work well
generous
salt and black pepper, to taste
thin layer
neutral oil for searing
Avocado oil is ideal for its high smoke point
Garlic Butter Sauce
5 tbsp
unsalted butter
6 tsp
minced garlic
Use half (3 tsp) for a lighter garlic flavor — both are authentic
¼ cup
fresh parsley, chopped
pinch
salt for the butter
Optional Add-Ins
pinch
red pepper flakes — for gentle heat
optional
squeeze
lime juice — for a brighter finish
optional

Choose Your Doneness

Select target doneness — timing adjusts accordingly
Medium-Rare
2–3 min/side
Medium ⭐
3–4 min/side
Well-Done
5+ min/side
2–3 min/side for skirt steak. Rest 5–8 min. Thin steaks carry over fast — pull slightly early.

The Garlic Butter

🧄 Three ingredients, one perfect sauce
🧈
5 tbsp Butter
Rich, silky base — unsalted so you control seasoning
🧄
6 tsp Garlic
Cooked low and slow — golden, not bitter
🌿
¼ cup Parsley
Stirred in off-heat — stays bright and fresh

Instructions

1
Prep the Steak for a Better Sear
▾

Cut the steak into 3–4 sections so it fits your pan without crowding. Pat the pieces very dry with paper towels.

💧 Wet steak steams. Dry steak sears. The difference is browning — that crust is where most of the flavor lives.

Season both sides generously with salt and pepper. Let sit at room temperature for 10–15 minutes while you heat the pan.

2
Sear Hot and Fast
▾

Heat a thin layer of oil in the skillet over medium-high heat until very hot and shimmering. Add the steak and do not move it. Leave it alone to sear.

🍳 Cast iron or heavy stainless — fully preheated. A Lodge 15-inch cast iron gives a deep sear. A Cuisinart 12-inch stainless works as long as it's properly preheated.

After searing, move the steaks to a plate, cover loosely with foil, and rest while you make the garlic butter.

3
Make Garlic Butter Without Burning It
▾

Lower heat to low. Melt the butter, then add the garlic. Swirl or gently move it with a spatula until it turns lightly golden.

⚠️ If the garlic starts browning fast or smelling sharp, pull the pan off heat for a moment. Garlic goes from perfect to bitter in seconds at high heat.

Pour the garlic butter into a bowl and salt to taste. Stir in parsley.

🌿 Stirring parsley in off-heat keeps it bright green and fresh — not cooked and dull. Always add after removing from heat.
4
Slice Against the Grain & Serve
▾

Slice the steak against the grain into thin strips. Spoon the garlic butter over the top and serve immediately.

🥩 Slicing against the grain shortens the muscle fibers — turning what would be chewy into silky, tender bites. With skirt steak this step is non-negotiable.
🌿 Serve hot with rice or vegetables. The garlic butter pools around the slices — that's the payoff: juicy beef, rich aromatic butter, hit of fresh parsley.

Grill Option

🔥 For Churrasco-Style Flavor

Preheat grill to high heat:

🌡️ 450–550°F at the grate

Grill skirt steak for about 2–3 minutes per side. Rest, then finish exactly the same — garlic butter and parsley spooned over the top.

🔥 The grill gives a smokier, more churrasco-like character. The garlic butter finish works even better over char — the richness balances the smoke perfectly.

Notes

🧄
The Garlic Beef Brazilian Payoff
Juicy seared beef + rich aromatic garlic butter + fresh parsley = the three-element combination that makes this dish distinctly Brazilian. Each component is simple, but together they deliver restaurant depth at home.
🔪
Always Against Grain
Skirt steak has long visible fibers. Cut across them, not along them — every time.
🧈
Butter Timing
Make the butter while the steak rests — both finish at the same time, and the butter stays warm.
🍽
Serve With
White rice, farofa, or grilled vegetables. The garlic butter sauce doubles as a dipping sauce for bread.
🔥
Pan Choice
Cast iron holds heat best for searing. If using stainless, preheat fully — 3+ minutes over medium-high before adding oil.
Made with ♥ by BrazilEats  ·  Brazilian Garlic Steak with Garlic Butter Sauce

Marinade vs Butter Sauce (and When Each Wins)

A lot of top recipes split into two camps: simple vs marinated.

The simple garlic butter approach (rich, fast, reliable)

This is what you’re making here. It’s pan-seared vs grilled friendly, doesn’t require planning, and the flavor is concentrated. The butter acts like a savory glaze that coats each slice.

Best for: skirt steak, flap meat, and “I need dinner now.”

The herb-lime marinade approach (lighter, more aromatic)

Some Brazilian garlic sirloin steak versions use a marinade with parsley, cilantro, avocado oil, lime juice, garlic, salt, pepper, and sometimes red pepper flakes. That style tastes fresher and brighter, especially on the grill.

Best for: sirloin and flank steak, and when you want a lighter vs rich finish.

Here’s the practical rule: if you’re cooking in a skillet, butter sauce is usually the better payoff. If you’re grilling and want a “Brazilian steakhouse” vibe, a short herb marinade can be great, then you can still finish with a small knob of butter at the end if you want.

A Quick Origin and How It Connects to Churrasco

This dish isn’t a formal “traditional” churrasco recipe, but it fits inside the larger Brazilian churrasco and Latin American barbecue tradition. In many Brazilian meals, especially in home cooking, the emphasis is on straightforward seasoning, high heat, and serving the meat sliced for sharing. Garlic, parsley, and butter show up constantly in Brazilian-inspired steakhouse cooking because they amplify beef flavor without hiding it.

That’s also why “Brazilian steak” can mean different things depending on context. Sometimes it’s picanha grilled over fire. Sometimes it’s churrasco-style skirt steak with chimichurri. And sometimes it’s this exact garlic butter skillet steak that tastes like it came from a restaurant but cooks in minutes.

Practical Tips to Make It Tender, Not Tough

  1. A few details make this Brazilian garlic steak recipe feel effortless instead of stressful:

    • Dry the steak aggressively. Patting it dry before seasoning is the cheapest upgrade for better searing.
    • Preheat longer than you think. A pan that’s merely warm leads to pale steak. You want real heat so it browns fast.
    • Use the right oil. Neutral oil is fine, but avocado oil handles higher heat well if your stove runs hot.
    • Rest is not optional. Even 5–10 minutes keeps it tender and juicy, not dry.
    • Garlic goes in on low heat. Cook it gently until lightly golden. Burnt garlic ruins the whole sauce.

    If you want a quick doneness reference and you have a thermometer, pull around:

    • Medium-rare: 125–130°F after resting
    • Medium: 135–140°F after resting

    Skirt steak is thin, so carryover heat happens quickly.

Common Mistakes and How to Avoid Them

    1. Moving the steak while it sears. It prevents browning. Leave it alone so you get that deep crust.
    2. Cooking garlic on high heat. Butter and garlic burn fast. Keep it low and watch the color. Lightly golden is the goal.
    3. Slicing with the grain. This is the main reason skirt steak turns tough. Always slice against the grain, even if it feels like an extra step.
    4. Overcooking thin cuts. Skirt steak can go from juicy to dry in a minute. If you want well-done, cook longer, but expect a firmer bite.

FAQ

Brazilian steak usually refers to steak cooked in a churrasco-inspired style, often grilled over high heat and served sliced. In a Brazilian garlic steak recipe, the steak is typically seared quickly and finished with a garlic butter sauce and herbs like parsley.

Garlic butter steak is made by searing seasoned steak until browned, resting it, then melting butter with minced garlic over low heat until lightly golden. For garlic beef Brazilian style, stir in parsley and spoon the butter over thin slices cut against the grain.

The best cut for Brazilian garlic steak is skirt steak for speed and flavor, but sirloin, flank steak, and flap meat also work well. The key is high heat cooking and slicing thin against the grain for tenderness.

Yes, Brazilian steak can be pan-seared in a skillet or grilled over high heat. Pan-searing gives you fast browning and pairs perfectly with garlic butter, while grilling adds a smoky flavor that leans closer to churrasco.

For thin cuts like skirt steak, medium-rare is often 2–3 minutes per side in a very hot skillet, followed by a short rest. If using a thermometer, aim to finish around 125–130°F after resting.

Brazilian garlic steak pairs well with rice, roasted potatoes, sautéed greens, grilled vegetables, and fresh salad. A bright side with vinegar or lime balances the rich butter sauce especially well.

Yes. You can swap butter for a good dairy-free butter alternative or use olive oil plus a small splash of avocado oil for body. Keep the garlic low and slow, then finish with parsley and a squeeze of lime for balance.

Conclusion

This Brazilian garlic steak recipe is proof that you don’t need a long marinade to get steakhouse flavor. The one thing to remember is simple: sear hard, rest briefly, and slice against the grain so the steak stays tender. Finish with garlic butter and parsley, and you get that bold “garlic beef Brazilian” flavor in about 15 minutes.

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Santos Camila​

Santos Camila​

My name is Camila Santos, and food has been the center of my world for as long as I can remember. I grew up watching my grandmother cook in a small kitchen

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