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This garlic butter Brazilian steak is juicy, tender, and packed with flavor—ready in just 15 minutes. The golden garlic butter sauce brings everything together for a fast and easy steak dinner that tastes like it came from your favorite restaurant.
Brazilian Steak
If there are two things I love about Brazilian food, they’re juicy Brazilian steak and cheesy Brazilian Cheese Bread (Pão de Queijo). There’s just something irresistible about Brazilian steak—it’s meaty, tender, juicy, perfectly seared, and bursting with flavor in every bite. This golden garlic butter Brazilian steak recipe is incredibly easy to make, but it delivers that same mouthwatering, steakhouse-quality taste you’d expect from Fogo de Chão. You only need five simple ingredients: garlic, butter, parsley, salt, and black pepper—things you probably already have in your kitchen.
The best part? It takes just 15 minutes from start to finish. Quick, simple, and so satisfying. Even with a short ingredient list, the flavor is deep and rich. One bite and I was hooked—it honestly tasted just like the steak I’ve had at some of the most popular Brazilian restaurants. Be sure to check out my video guide and tips below to make the perfect steak every time!
What Cut Of Meat For Brazilian Steak
You can use different cuts of beef for this recipe, like skirt steak, flank steak, or flap meat. These cuts are super tender and packed with flavor, making them perfect for grilling or searing. Skirt steak and flank steak are favorites for their texture, but flap meat gives you that same tenderness at a more budget-friendly price. No matter which cut you choose, they all soak up the garlic butter sauce beautifully, giving you a juicy, flavorful steak every time.
Flap Meat
This recipe is one of the best flap meat recipes you’ll find. Flap meat, also known as flap steak, is a fantastic choice for this dish. Cut from the bottom of the sirloin steak, it offers a deliciously beefy flavor and is known for its tenderness. You’ll love the price — it’s more affordable than cuts like skirt or flank steak, and you definitely get great bang for your buck with a similar texture and taste.
Flap meat also absorbs marinades beautifully, and when paired with garlic butter, it becomes a juicy, flavorful steak. Whether you call it flap steak or flap meat, it’s a great option for a tender, satisfying meal at home.
Ingredients You’ll Need
- Garlic
- Salt
- Flat meat – You can also use skirt steak or flank steak. If you can’t find those, flat iron steak or sirloin steak work too, though you might need to adjust the cooking time depending on the thickness.
- Ground black pepper
- Canola oil – You can also use vegetable oil as a substitute.
- Unsalted butter
- Flat-leaf parsley
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Secrets To The Best Brazilian Steak
- For the juiciest, most flavorful steak, go with cuts like skirt steak, flank steak, or flap meat. My favorite is flat meat as it’s so tender and affordable. These cuts are super tender and soak up that garlic butter sauce like a dream. If you can’t find those, flat iron steak or sirloin will work too.
- Before seasoning, make sure to pat your steak dry with paper towels. It’s key for getting that perfect sear and avoids steaming the steak in the pan. A dry steak means you’ll get that beautiful, brown crust that makes it so delicious.
- After searing, let the steak rest for a few minutes to let the juices redistribute. It makes the steak more tender and flavorful—don’t skip this step!
- When making the garlic butter, keep the heat low and let the garlic turn golden, not brown. If it cooks too fast, it can get bitter and mess up the flavor. Just keep swirling the pan to cook it evenly.
Frequently Asked Questions
Yes. You can make the garlic butter ahead of time and store it in the fridge for up to 3 days. Just reheat it gently before serving.
Yes. Grill over high heat (about 450°F/230°C) for 2-3 minutes per side for that perfect medium-rare. Then, finish it off with the garlic butter!
For medium-rare, shoot for an internal temperature of 130-135°F (54-57°C). A meat thermometer is your best friend here! The steak should feel a little firm but still tender and slightly pink in the center.
Store it in an airtight container for up to 3 days. When you’re ready to eat, just reheat it gently in a skillet with a little splash of oil or butter to keep it nice and moist.
This recipe is only 431 calories per serving.
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Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
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Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch (30 cm) skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, about 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let it rest while you prepare the garlic butter.
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In an 8-inch (20 cm) skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
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Slice the steak, if you like, and transfer it to 4 plates. Spoon the garlic butter over the steak, sprinkle with parsley, and serve.
- For the juiciest, most flavorful steak, go with cuts like skirt steak, flank steak, or flap meat. These cuts are super tender and soak up that garlic butter marinade like a dream. If you can’t find those, flat iron steak or sirloin will work too.
- Before seasoning, make sure to pat your steak dry with paper towels. It’s key for getting that perfect sear and avoids steaming the steak in the pan. A dry steak means you’ll get that beautiful, crispy crust that makes it so delicious.
- After searing, let the steak rest for a few minutes to let the juices redistribute. It makes the steak more tender and flavorful—don’t skip this step!
- When making the garlic butter, keep the heat low and let the garlic turn golden, not brown. If it cooks too fast, it can get bitter and mess up the flavor. Just keep swirling the pan to cook it evenly.
Serving: 4people, Calories: 431kcal, Carbohydrates: 2g, Protein: 37g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 115mg, Potassium: 524mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 452IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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