Brazilian garlic steak is a simple beef dish seasoned with salt and pepper, seared in a hot pan, then finished with golden garlic and butter. It takes inspiration from Brazil’s churrasco tradition, where beef is often kept straightforward and cooked over high heat; garlic-forward versions vary by cook and region.
This skillet version is practical at home and delivers a browned crust, tender center, and buttery garlic spooned over every slice. Sirloin is easy to find, while picanha—a Brazilian favorite with a distinctive fat cap—is a flavorful option if your butcher has it.
Ingredients
- 2 boneless steaks, 1½ lb total (680 g), about 1 inch (2.5 cm) thick; sirloin, ribeye, or picanha steaks
- 1 teaspoon fine salt (6 g)
- ½ teaspoon freshly ground black pepper (1 g)
- 1 tablespoon neutral high-heat oil (15 ml), such as canola or avocado oil
- 4 tablespoons unsalted butter (57 g), cut into pieces
- 6 garlic cloves (about 18 g), peeled and very thinly sliced or finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley (about 8 g)
- 1 teaspoon lemon juice (5 ml), optional
Instructions
- Prepare the steaks. Pat the beef thoroughly dry with paper towels; a dry surface browns better than a damp one. If the steaks have a thick, loose piece of fat along the edge, trim only the excess and leave a thin layer for flavor. Season both sides evenly with the salt and pepper. Mince or slice the garlic and chop the parsley before heating the pan, since the garlic cooks quickly later.
- Heat the skillet. Set a heavy 12-inch (30 cm) skillet, preferably cast iron or stainless steel, over medium-high heat for 2 to 3 minutes. Add the oil and swirl to coat the surface. It should look fluid and shimmer, but should not be smoking heavily. If your steaks will not sit flat without touching, cook them one at a time so they sear instead of steam.
- Sear the first side. Lay the steaks in the pan away from you to reduce splatter. Leave them undisturbed for about 3 to 4 minutes, until the underside is well browned and releases from the pan without force. If the steak sticks, give it another 30 seconds rather than tearing away the crust.
- Turn and finish cooking. Flip the steaks with tongs and cook the second side for about 3 to 5 minutes, adjusting for thickness and your pan. For an even sear, briefly hold each steak on its fat edge with tongs if it has one. Check the thickest part from the side with a food thermometer. USDA FSIS sets the safe minimum for whole cuts of beef at 145°F (63°C), followed by a rest of at least 3 minutes. Time is only a guide; use the temperature rather than color alone.
- Rest the beef. Transfer the steaks to a clean plate or board and rest for 5 minutes. Do not slice yet: resting helps keep more juices in the meat, and the required 3-minute safety rest happens during this period. Keep the pan nearby for the garlic butter.
- Make the garlic butter. Carefully lower the heat to medium-low. If the pan has a lot of dark, burnt bits or excess oil, pour off the oil and wipe out any black residue; browned fond is fine to keep. Add the butter, then the sliced or chopped garlic. Stir for 1 to 2 minutes, just until fragrant and pale golden. Garlic can turn bitter quickly, so take the pan off the heat if it is browning too fast. Stir in the parsley and optional lemon juice.
- Slice and serve. Cut the steaks across the grain into slices, or serve them whole. Pour the garlic butter over the meat, including the garlic pieces, and bring any extra sauce to the table. Serve promptly while the crust is at its best.
Tips
- Choose steaks of similar thickness. Two steaks about 1 inch thick cook more evenly than a mix of thin and thick pieces. If using a thicker cut, expect it to need more time and check its temperature frequently. A thinner steak may reach the safe minimum much sooner, so do not rely on the recipe’s approximate searing times.
- Use picanha if available. Picanha is a sirloin cap cut prized in Brazilian churrasco and usually has a fat cap. Cut it into steaks across the grain, keeping the fat cap attached, and sear the fat edge as well. Sirloin or ribeye is a practical substitute; the flavor and texture will differ, but both work well in the skillet.
- Keep the garlic from burning. The steak needs a very hot pan, but garlic does not. Cook the garlic after the steak over reduced heat, and use thin slices for distinct golden pieces or finely chopped garlic for a more dispersed sauce. If the pan is smoking or the browned bits are black, clean it before adding the butter.
- Season ahead only if convenient. Salt the steak just before cooking, or salt it and refrigerate uncovered for up to 24 hours for a drier surface and more even seasoning. If you do the latter, the covered prep period is extra time, not included in the recipe’s 40-minute total.
Serving Suggestions
Serve the steak with white rice, a common, simple partner for garlicky beef, so the rice catches the butter. Brazilian-style black beans, farofa (toasted cassava flour), or a crisp green salad also make good sides. For a more casual plate, pair it with roasted potatoes, sautéed greens, or warm crusty bread for soaking up the pan sauce.
Slice the beef just before serving if you want the browned edges visible, and spoon the garlic butter on at the table if you would like to keep some crust crisp. A squeeze of lemon can brighten a rich plate, but add it lightly so it does not overwhelm the browned beef and butter.
Variations
Use a grill: Season the steaks as directed and cook them over a hot, clean grill, turning once or as needed for even browning. Check the thickest section with a thermometer for 145°F (63°C), then rest at least 3 minutes. Make the garlic butter separately in a small pan on the stove or in a grill-safe pan; do not put loose garlic directly over the hottest flame, where it can burn.
Try garlic and oil instead of butter: For a less buttery finish, warm 3 tablespoons (45 ml) olive oil with the garlic over low heat until fragrant, then stir in the parsley. The sauce will be lighter and more oil-forward, rather than creamy and rich. Keep the heat gentle so the garlic becomes aromatic without turning dark.
Add a little heat: Stir ¼ teaspoon (about 0.5 g) red pepper flakes into the butter with the garlic. For a fresh, sharp accent, serve sliced fresh chili on the side instead. These additions are optional and do not need to change the cooking time.
Make it dairy-free: Replace the butter with 3 tablespoons (45 ml) olive oil. Warm the oil gently with the garlic and finish with parsley and lemon. The result will not have the same buttery coating, but it keeps the steak’s garlic-forward character.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a shallow airtight container. Store it with any remaining garlic butter for 3 to 4 days. If you expect leftovers, keep some sauce separate so you can add it during reheating. For longer storage, freeze the steak in a well-sealed freezer container for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating.
For the most even result, warm sliced steak gently in a covered skillet with a spoonful of water or reserved garlic butter, turning the pieces as they heat. You can also microwave it in short intervals, covered, to limit drying. USDA FSIS says leftovers should be reheated to 165°F (74°C); check with a food thermometer, especially when reheating a larger portion. Reheated steak will be more cooked than freshly prepared steak, so use gentle heat and avoid heating it longer than necessary.
Frequently Asked Questions
What cut of beef is best for Brazilian garlic steak?
Sirloin is a reliable, easy-to-find choice for this skillet recipe. Ribeye gives a richer result, while picanha is a traditional Brazilian churrasco cut with a flavorful fat cap. Choose steaks of similar thickness so they cook at roughly the same rate.
Can I make this recipe without a cast-iron skillet?
Yes. A heavy stainless-steel skillet works well, and a sturdy nonstick pan can be used if necessary, though it may not develop quite the same deep browning. Avoid heating an empty nonstick pan for several minutes; follow the pan maker’s heat guidance and add the oil as the pan warms.
How do I know when the steak is done?
Use a food thermometer in the thickest part, inserting it from the side if the steak is thin. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by at least a 3-minute rest. The suggested pan times are estimates because thickness, starting temperature, and burner strength vary.
Can I prepare the garlic butter in advance?
You can chop the garlic and parsley ahead and refrigerate them separately in covered containers. For the freshest flavor, cook the garlic in butter just before serving. If you make the butter sauce ahead, refrigerate it promptly and reheat it gently; do not leave it at room temperature for more than 2 hours.
Why is my steak tough?
Common causes include using a lean cut, cooking beyond the temperature you intended, slicing with the grain, or cutting before the rest. Choose a well-marbled steak when possible, monitor the temperature, rest it, and slice across the visible muscle fibers. A tough steak can still be served thinly sliced with the garlic butter.
Can I use garlic powder instead of fresh garlic?
Fresh garlic gives this recipe its crisp, fragrant pieces, so garlic powder will make a different sauce. If that is what you have, stir ½ teaspoon (about 1.5 g) garlic powder into the melted butter off the heat to prevent scorching, then add the parsley. Adjust to taste rather than adding a large amount at once.
Related
- Feijoada: Brazil’s Famous Black Bean Stew
- Brazilian Steak Recipe with Garlic-Lime Marinade
- Brazilian Pudim Recipe: Silky Custard with Caramel
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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