Description
This Garlic Butter Brazilian Steak recipe features juicy ribeye or flank steaks seasoned with a fragrant blend of spices and topped with a rich, homemade garlic butter infused with fresh herbs. Perfectly cooked on the grill or pan-seared to medium-rare, this dish delivers bold Brazilian-inspired flavors with a buttery finish that’s sure to impress at any meal.
Ingredients
Scale
Steaks and Seasoning
- 2 ribeye steaks or flank steaks (about 1 inch thick)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for added flavor)
- ½ teaspoon cumin (optional for a Brazilian-inspired taste)
- ½ teaspoon dried oregano (optional)
Garlic Butter
- ½ cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme (optional)
- 1 teaspoon lemon juice (optional for brightness)
- Salt and pepper, to taste
Instructions
- Prepare the Garlic Butter: In a small bowl, combine the softened butter with minced garlic, chopped parsley, thyme (if using), and lemon juice (if using). Mix thoroughly and season with a pinch of salt and pepper for balanced flavor.
- Chill the Garlic Butter: Transfer the butter mixture onto plastic wrap or parchment paper and roll into a log shape. Refrigerate for 15-20 minutes until it firms up to allow easy slicing later.
- Season the Steaks: Pat the steaks dry with paper towels to ensure proper searing. Rub them evenly with olive oil and then generously season with salt, black pepper, garlic powder, smoked paprika, cumin, and oregano (if using), pressing the spices into the meat to adhere well.
- Choose Cooking Method – Grilling: Preheat your grill to medium-high heat. Place the steaks on the grill and cook them for 4-6 minutes per side for medium-rare doneness. Use a meat thermometer to check—aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Choose Cooking Method – Pan-Searing: Heat a large cast-iron skillet or heavy pan on medium-high heat. Add a little oil if desired for extra sear. Place the steaks in the hot pan and cook for 4-6 minutes per side until your preferred doneness is reached.
- Rest the Steaks: Remove the steaks from heat and allow them to rest for 5-10 minutes. Resting redistributes the juices inside, ensuring a tender and juicy steak.
- Serve with Garlic Butter: Slice the chilled garlic butter log into rounds and place one on each warm steak. Let the butter melt over the meat, enhancing the steak with rich garlic and herb flavors.
- Serve: Present the steak with your favorite sides like grilled vegetables, mashed potatoes, or rice to complete this delicious meal.
Notes
- Adjust the steak seasoning spices to your taste preference, adding or removing optional spices as desired.
- For best results, use a meat thermometer to ensure perfectly cooked steaks to your preferred doneness.
- Resting the steak before serving is crucial for juicy, flavorful meat.
- The garlic butter can be made ahead and stored refrigerated for up to 3 days or frozen for longer storage.
- This recipe works well with ribeye, flank, or other preferred steak cuts.
- If pan-searing, a cast-iron skillet is recommended for the best sear.
