Ever wondered how to make a Brazilian steakhouse dish at home? This garlic butter Brazilian steak is a flavor explosion. It combines crispy sear, buttery garlic, and tender meat. Ready to make it in under 20 minutes?

It only takes 10 minutes to prep and cook. This recipe turns skirt steak into a masterpiece. You’ll need 2 lbs of high-quality skirt steak and a garlic butter sauce. The sauce is made from 6 tsp minced garlic and 6 tbsp butter. It’s so juicy and savory, it’s earned a perfect 5-star rating.

This dish serves 4 and has 450 calories with 38g protein. It’s gluten-free and paleo-friendly. Serve it with roasted veggies or chimichurri for a South American touch. Let’s explore how to get that garlicky crust and tender slices.

Key Takeaways

• Cook garlic butter Brazilian steak in under 20 minutes with minimal prep.
• High-quality skirt steak and a 1:1 garlic-to-butter ratio create bold flavor.
• Pair with chimichurri or roasted veggies for authentic Brazilian flair.
• Gluten-free and paleo-friendly option for dietary flexibility.
• Rated 5/5 by early testers with easy reheating tips for leftovers.

Introduction to Garlic Butter Brazilian Steak

Walking into a Brazilian churrascaria is like entering a world where every bite has a story. Bife com Alho, or garlic steak, is a key dish. It mixes old traditions with bold flavors. This dish is more than just meat—it’s a mix of history and a simple yet powerful sauce.

What Makes Brazilian Steak Special

Places like Churrascaria Fogo de Chão are known for their grilling skills. They focus on:

• House-made rubs that make the meat juicy
• Skirt steak—a tender, flavorful cut grilled to perfection
• Continuous basting with brazilian steakhouse garlic butter during cooking

The Magic of Garlic Butter

“The butter isn’t just melted—it’s a flavor bridge between meat and garlic,” says Rio’s top pitmaster.

This sauce uses 6 garlic cloves and 2 oz of butter per serving. It’s brushed onto steak while grilling. The butter’s richness balances the meat’s smokiness, making it melt in your mouth. No wonder brazilian garlic butter steak is a hit at family dinners and celebrations!

My Journey with This Recipe

My first bite of bife com alho in São Paulo changed my steak cooking. After years of trying, I found marinating skirt steak for 30 minutes before grilling boosts the garlic flavor. Now, I can serve this dish in 45 minutes, using 1.5 lbs of steak and a 4-tablespoon butter blend. It shows that tradition and simplicity can go hand in hand.

The History and Cultural Significance of Brazilian Steaks

Stepping into Brazil’s culinary heart shows how garlic butter brazilian steak traditions started. Churrasco’s roots go back over 400 years to Rio Grande do Sul. There, gauchos learned to cook meats slowly over open fires.

This method became a symbol of strength. It turned cattle from ranches into shared meals. By the 1940s, this cooking style evolved into rodizio dining. Servers still bring skewers of grilled cuts to the table today.

In Brazil, meat culture is all about pride. In the South, picanha is king. It’s grilled in a “C” shape and often served with garlic butter to bring out its flavor.

Fogo de Chão ages their meat for 21 days to honor this tradition. In Rio, you’ll find fillet mignon with rice and beans, a favorite of the coast. The Northeast has dishes like vatapá, influenced by Africa, which contrasts with the South’s love for meat.

Today, garlic butter brazilian steak is more than a meal. It’s a story of Brazil’s past. When you grill picanha, you’re tasting centuries of tradition. Bon appétit!

Selecting the Perfect Cut of Meat for Your Brazilian Steak

Choosing the right cut is key to mastering the best garlic butter steak recipe. Let me share my tips for finding the ideal meat to elevate your dish.

Recommended Cuts for Authentic Flavor

Brazilian traditions favor specific cuts for their rich flavor and texture. The picanha (or sirloin cap) is a star—it’s known for its buttery fat cap that melts into the meat during cooking. American markets often label it as coulotte or rump cap. For a budget-friendly option, fraldinha (bottom sirloin) delivers tender slices, while alcatra (top sirloin) balances richness and affordability. Always look for the signature fat layer on picanha—it’s what makes the garlic butter brazilian steak shine.

USDA Grades and What to Look For

• Prime: Highest marbling, ideal for rich flavors.
• Choice: Balanced flavor and cost-effective.
• Select: Leaner but still works well with bold garlic butter.

Check for even marbling, a deep red color, and firm texture. Avoid overly dry or pale cuts.

Where to Buy Quality Meat in the US

Start at specialty butchers like Snake River Farms, which offers American Wagyu picanha. Look for Latin markets or online butchers like ButcherBox. Even mainstream stores often carry sirloin cuts labeled as “coulotte.” Ask butchers for picanha by its American names—don’t be shy!

Remember, even budget cuts shine with the right seasoning and that signature garlic butter. Let’s get cooking!

Essential Ingredients for Garlic Butter Brazilian Steak

Every bite of this dish starts with the right ingredients. To capture Brazil’s iconic churrasco flavor, focus on these core elements:

• Picanha roast (coulotte or sirloin cap): The star meat, known for its rich marbling and fat cap.
• Himalayan Salt Chunks or Noble Saltworks Flaked Smoked Finishing Salt: Essential for crust formation and umami depth.
• Unsalted butter (1 cup): The base for garlic butter, ensuring a fresh, unadulterated taste.
• 3 crushed garlic cloves + 2 oregano sprigs: Key aromatics in the garlic butter steak seasoning blend.
• Flavolcano Smoky Red Pepper Sauce (1 tsp): Adds the signature smoky kick in premium Brazilian recipes.

Quality matters most. Always use fresh garlic—pre-minced jars lack the sharpness needed. For the butter, I recommend KerryGold or Anchor brands for richness. The smoky red pepper sauce isn’t just a garnish; it’s part of the garlic butter steak seasoning foundation.

Pro tip: Let the meat sit at room temperature 2 hours before cooking. This ensures even cooking. For substitutions, smoked paprika works if Flavolcano isn’t available, but it won’t match the authentic flavor profile. The butter mixture should be mixed 30 minutes before cooking for best results.

“The right salt and fresh herbs are non-negotiable. They’re the heartbeat of Brazilian churrasco.”

Shopping list essentials for 4 servings: 2 picanha roasts (3–4 lbs total), 1 cup butter, Himalayan salt chunks, garlic, fresh oregano, and the smoky sauce. Store butter blends in the fridge for up to 2 weeks or freeze for longer storage. Prioritize fresh herbs over dried—they boost aroma dramatically.

How to Make the Perfect Garlic Butter for Steak

Making the right garlic butter can turn any steak into a top-notch meal. This garlic butter steak recipe mixes bold flavors with the meat’s taste. Here’s how to make butter that melts beautifully over your grilled steak.

Classic Garlic Butter Recipe

Mix 5 tbsp unsalted butter, 6 tsp minced garlic (about 6 cloves), finely chopped), ¼ cup fresh parsley, and a pinch of salt. Soften the butter first, then blend all ingredients. Melt this mix in a Lodge 8-inch cast-iron skillet over medium heat until golden. Stir constantly to avoid burning. This base recipe works best with skirt steak cooked 2-3 minutes per side.

Brazilian-Style Variations

• Add ½ tsp malagueta pepper flakes for heat.
• Stir in 1 tbsp lime zest and 2 tbsp cilantro for citrus notes.
• Swap 1 tbsp butter with coconut oil for a tropical twist.

Make-Ahead and Storage

Shape the butter into a log, wrap in parchment, and refrigerate up to 1 week. Freeze in 1-inch portions for 2 months. Thaw overnight in the fridge, then warm gently in a skillet before serving. Keep it soft by storing at room temperature 30 minutes before use.

Pair this butter with 1.5 lb skirt steak grilled to your preferred doneness. For a 15-minute meal, prep the butter first while the steak rests. Serve with sour cream mashed potatoes or Peruvian rice.

Step-by-Step Brazilian Garlic Butter Steak Preparation

Ready to turn raw meat into restaurant-quality bites? Let’s get into the nitty-gritty of making your garlic butter Brazilian steak. Every step is crucial, from trimming to seasoning. So, pay close attention.

Meat Preparation Techniques

First, let the steak come to room temperature for even cooking. Use sharp kitchen shears to trim the fat cap to ½” thickness. Then, slice the sirloin cap across the grain into 2.5” strips.

Roll each strip into a “C” shape with the fat facing outward. Secure with skewers through both ends. This method ensures even cooking and tenderness.

Marinating Methods

Traditional Brazilian picanha uses only kosher salt (1 tbsp for 3 lbs. of meat). But, a garlic butter steak marinade adds more flavor. For a simple marinade, mix 3 tbsp olive oil, 10 minced garlic cloves, 1 tsp cumin, and 2 tsp oregano.

Marinate for 30 minutes to overnight. Pro tip: Let the meat soak up flavors while you prep sides like roasted vegetables.

• Quick marinade: 30 mins (3 lbs steak + 3 tbsp olive oil)
• Overnight option: 8-12 hours for deeper flavor

Garlic Butter Application

Brush garlic butter (8 tbsp melted) over the meat during the last 3-4 minutes of grilling. For extra richness, baste with a mix of butter and marinade drippings. Serve with 3 tbsp chopped cilantro for garnish.

Each serving (355 calories) has 38g protein and 21g fat. It’s perfect for hearty portions.

Pro tip: Always apply butter at the end to avoid burning. Adjust seasoning with black pepper and a final drizzle of olive oil before serving.

Cooking Techniques for the Perfect Brazilian Steak

Mastering the best garlic butter steak recipe starts with the right cooking methods. Let’s dive into the step-by-step process to achieve that signature char and melt-in-your-mouth tenderness.

1. Fire Setup: Build a two-zone fire using charcoal in a Yoder Smokers Adjustable Charcoal Grill, aiming for 500°F. Keep one side hot for searing, the other cool for slow cooking.
2. Sear with Precision: Place the steak on direct heat for 3-4 minutes per side to form a golden crust. Watch for flare-ups—adjust the steak’s height if needed to avoid burning the garlic butter.
3. Finish with Indirect Heat: Move the steak to the indirect zone and cook until the internal temperature hits 125°F (rare). Rest for 3-5 minutes to lock in juices.

Pro tip: Let the steak rest! Skipping this step can cause汁液流失, leaving the meat dry. Slice against the grain to enhance tenderness. For a smoky twist, use avocado oil and fresh herbs like parsley from the marinade to boost flavor without overpowering the garlic butter base.

Whether using charcoal or gas, focus on temperature control. The best garlic butter steak recipe thrives when the grill stays consistent at 500°F during searing. Adjust the grate height if flames rise—keeping the steak 6-8 inches from coals prevents over-charring.

The Secret to Achieving Authentic Brazilian Steakhouse Garlic Butter Flavor

Mastering the brazilian steakhouse garlic butter experience starts with three key techniques. Brazilian chefs focus on simplicity. They let premium cuts shine with minimal effort. Here’s how to bring the rodizio’s magic into your kitchen.

Authentic Seasoning Blends

Start with coarse Himalayan salt crushed in a mortar. Rub it into the meat’s surface before cooking. This creates a crust that boosts the garlic butter brazilian steak’s natural taste. Don’t over-season; let the butter and meat be the stars.

Brazilian steakhouses use this simple method to showcase quality beef.

Timing and Temperature Control

Sear the steak 2-3 minutes per side at 450°F. Let it rest for 5 minutes after cooking to keep juices in. Baste with melted garlic butter during the last minute of cooking.

Rotate the steak often to get even browning. This technique is called “rotational cooking” used in churrascarias.

Brazilian Chef Tricks I’ve Learned

Always carve thin slices against the grain while still on the skewer. Serve the brazilian steakhouse garlic butter warm, not melted, for dipping.

“The butter should cling to the meat, not pool,” says Chef Doucakis.

Use cast-iron pans and coffee wood smoke for a subtle aroma. Never rush—this is flavor built on patience.

Serving Suggestions and Side Dishes

To make your garlic butter Brazilian steak meal complete, pair it with dishes that bring out its bold flavors. Let’s look at how to create a meal that’s both authentic and delicious.

Traditional Brazilian Accompaniments

Start with Arroz Branco (Brazilian white rice) as a classic base. Add Farofa, toasted cassava flour, for a nutty texture. Don’t forget Pão de Queijo—cheesy tapioca bread—is a must-try.

For a hearty choice, try Feijoada (black bean stew) or sautéed collard greens with bacon (Couve). These dishes balance the steak’s richness. You can find most ingredients at international markets or online. For those in a hurry, store-bought options are available.

Wine Pairings

Brazil’s Tinto red wine or Moscato sweet white are great choices. But Cabernet Sauvignon or Malbec also pair well with the garlic butter’s richness. For a crisp option, try Vinho Verde to cut through the steak’s savory notes.

Presentation Tips

Drizzle extra garlic butter over your steak and garnish with parsley. Serve sides in bowls for a family-style presentation. A sprinkle of green onions over Farofa or fresh lime wedges adds color and flavor.