Garlic Butter Brazilian Steak

The Garlic Butter Brazilian Steak is a celebration of bold, rustic flavors straight from the churrascarias of Brazil. Using picanha, a prized cut of beef with a rich fat cap, this recipe sears the steak to perfection locking in juicy tenderness then elevates it with a golden garlic butter glaze.

It’s ideal for summer grilling or cozy stovetop searing, making it a versatile centerpiece for weeknight dinners, backyard BBQs, or festive gatherings. Each bite offers a harmonious blend of smoky sear, savory richness, and fresh herbaceous brightness bringing a slice of Brazil right to your plate.

Full Recipe:

Ingredients:

For the Steak:

• 4 picanha steaks (or sirloin/ribeye), about 1-inch thick

• 2 tablespoons olive oil

• 1 teaspoon coarse sea salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika (optional)

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 teaspoon lemon juice

• 1 teaspoon fresh parsley, chopped

• ½ teaspoon red pepper flakes (optional)

Directions:

1. Remove steaks from the fridge 30 minutes before cooking.

2. Pat dry with paper towels. Drizzle with olive oil and season with salt, pepper, and paprika.

3. Grill method: Preheat grill to 450–500°F. Grill steaks for 4–5 minutes per side for medium-rare (130°F internal temp). Let rest 5–10 minutes.

4. Stovetop method: Heat cast-iron skillet on high. Add 1 tbsp olive oil, sear steaks 3–4 minutes per side. Render fat cap on edge for 30–60 seconds.

5. In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes. Stir in lemon juice, parsley, and red pepper flakes.

6. Drizzle the garlic butter over rested steaks and garnish with extra parsley.

7. Serve with Brazilian sides like pão de queijo, grilled veggies, or rice.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings

Discovering the Bold Flavor of Garlic Butter Brazilian Steak (Picanha)

When it comes to iconic dishes in South American cuisine, few stand out quite like the Garlic Butter Brazilian Steak, often known as Picanha. This beloved cut of beef has gained global popularity not only because of its rich, beefy flavor, but also because of its cultural roots in Brazil’s vibrant churrasco (barbecue) traditions. Pair that with a decadent garlic butter sauce and you’ve got a dish that delivers both comfort and sophistication.

Let’s take a deep dive into what makes this dish such a showstopper on any table whether you’re preparing it for a family gathering, a summer barbecue, or a cozy date night at home.

The Cultural Significance of Picanha

In Brazil, barbecue isn’t just a cooking method it’s a way of life. From the bustling urban centers of São Paulo and Rio de Janeiro to the countryside, churrascarias (Brazilian steakhouses) are a cornerstone of Brazilian dining culture. These restaurants serve endless cuts of beef, chicken, lamb, and pork, traditionally cooked over open flames and served tableside by roving skewers.

Picanha holds a place of honor in this tradition. Known in English as the top sirloin cap, this triangular cut of beef is prized for its balance of tenderness, flavor, and marbling. What makes it truly unique is its fat cap, which remains intact during cooking. As the steak sears over flame or in a cast-iron skillet, this layer renders slowly, bathing the meat in rich, juicy flavor.

Unlike in some parts of the world where this cut might be overlooked or trimmed off, Brazilians embrace its full potential showing a deep appreciation for simplicity and letting quality beef speak for itself.

Flavor Profile and What Makes It Special

Garlic Butter Brazilian Steak isn’t just about good meat it’s about enhancing that meat with bold yet balanced flavors. Once the steak is seared to perfection, it’s drizzled (or basted) with a garlicky butter sauce infused with parsley, a touch of lemon juice, and optional red pepper flakes for a hint of heat.

This garlic butter isn’t just an afterthought it plays a key role in elevating the natural umami of the beef. The result is a flavor profile that’s rich, slightly smoky, savory, and aromatic. The lemon juice cuts through the fat with a hint of brightness, while the parsley adds an herbaceous lift.

It’s indulgent, yes but in a way that feels thoughtfully composed rather than overwhelming. Each bite offers a layered experience: the crusty seared exterior, the juicy interior, and the fragrant richness of melted butter and garlic.

Cooking Techniques: Grill vs. Stovetop

One of the best things about this recipe is its versatility in cooking methods. If you have access to a grill, you can replicate the traditional churrasco technique by cooking the steaks over high, open heat. The fire lends a subtle smokiness and char that’s hard to beat.

If grilling isn’t an option, a cast-iron skillet is the next best tool. It holds heat exceptionally well and allows you to develop that crave worthy crust while rendering the fat cap beautifully. The key here is high heat and minimal flipping let the steak develop that deep brown sear before turning.

Whichever method you choose, always let the meat rest for several minutes after cooking. This allows the juices to redistribute, ensuring maximum flavor and tenderness in every bite.

Ideal Pairings and Sides

Garlic Butter Brazilian Steak is a robust main course that deserves sides that can keep up. Luckily, Brazilian cuisine offers plenty of traditional accompaniments that complement it beautifully.

• Pão de Queijo – These small, chewy cheese breads are perfect for soaking up extra garlic butter.

• Grilled Vegetables – Think asparagus, zucchini, peppers, or corn. Their smoky char works beautifully alongside the steak.

• Brazilian Rice and Beans – A simple yet deeply satisfying pairing. The mild flavors contrast nicely with the richness of the beef.

• Farofa – Made from toasted cassava flour, this crunchy topping adds a nutty texture that plays off the buttery meat.

• Salad with Citrus Vinaigrette – The acidity from citrus helps to cut through the fat and balance the meal.

If you’re serving this dish for a dinner party, consider adding a bold red wine to the table, such as Malbec, Syrah, or a rich Cabernet Sauvignon. These wines can stand up to the savory intensity of the steak without getting lost in the mix.

Variations and Customization

While the classic garlic butter version is a fan favorite, there are many ways to personalize this recipe based on your preferences:

• Spicy Picanha – Add more red pepper flakes or even cayenne to the garlic butter for a punch of heat.

• Herb-Infused Butter – Incorporate rosemary, thyme, or oregano for additional layers of flavor.

• Chimichurri Finish – For an Argentine twist, swap out the garlic butter for a tangy chimichurri sauce.

• Lemon Zest and Parmesan – Add brightness and a savory edge to the butter with fresh lemon zest and finely grated cheese.

You can also slice the cooked steak for sandwiches, tacos, or even serve it alongside eggs for a protein-packed breakfast.

Common Mistakes to Avoid

Because the recipe appears simple on the surface, it’s easy to underestimate the finer details that make all the difference. Here are some key pitfalls to avoid:

1. Not bringing the meat to room temperature – This helps the steak cook more evenly.

2. Skipping the rest time – Cutting into the steak too early releases all the juices.

3. Overcooking – Medium-rare to medium is ideal. Use a meat thermometer for accuracy.

4. Trimming the fat cap – This layer is essential for flavor and moisture.

5. Using low heat – You need a hot pan or grill to achieve a good sear.

By keeping these tips in mind, you can ensure that every attempt yields juicy, flavorful results.

Frequently Asked Questions

What is Picanha, and where can I find it?
Picanha is the top sirloin cap with a thick fat cap. It’s common in Latin American butcher shops and can sometimes be found at specialty meat markets or ordered online.

Can I use another cut of beef?
Yes! Ribeye, sirloin, or New York strip are great alternatives if you can’t find Picanha. Just make sure the cut is thick enough to get a good sear without overcooking.

How long should I rest the steak?
5 to 10 minutes is ideal. Tent it loosely with foil to keep it warm.

Can I make this dairy-free?
You can use ghee or a plant-based butter alternative for similar results.

Can I make the garlic butter in advance?
Absolutely. It stores well in the refrigerator for up to five days and can even be frozen.

Conclusion: 

Garlic Butter Brazilian Steak (Picanha) is much more than a meat dish it’s a celebration of heritage, technique, and flavor. Its roots in Brazil’s barbecue culture give it a festive, communal feel, while the simplicity of its preparation makes it accessible for home cooks everywhere.

Whether you’re hosting a dinner party, preparing a weeknight meal, or just indulging your carnivorous cravings, this steak delivers satisfaction on every level. It’s buttery, garlicky, juicy, and just the right amount of smoky.

Best of all, it invites creativity. With endless ways to season, serve, and customize, this dish is as versatile as it is delicious. So fire up the grill (or your cast-iron skillet), and bring a taste of Brazil to your kitchen your guests will thank you.