Delicious Garlic Butter Brazilian Steak Recipe: Churrascaria-Style at Home

If you’ve ever experienced the wonder of a Brazilian steakhouse (churrascaria) where servers parade around with skewers of perfectly grilled, garlicky meat, you know the magic I’m talking about. That incredible combination of tender, juicy steak kissed by fire and slathered with rich garlic butter is pure carnivore heaven. The good news? You don’t need to drop $60 per person or wait for a special occasion to enjoy this experience—you can recreate authentic Brazilian-style garlic butter steak right in your own kitchen or backyard grill.

This recipe captures the essence of Brazilian churrasco with its simple yet incredibly flavorful approach: quality beef, coarse salt, fire, and that iconic garlic butter that makes everything taste like a celebration. Whether you’re cooking for a special dinner, impressing guests, or simply treating yourself to something extraordinary, this Garlic Butter Brazilian Steak delivers restaurant-quality results with surprisingly simple techniques. The secret lies not in complicated preparations but in respecting the beef, using the right seasonings, and mastering that perfect garlic butter that brings everything together.

What Makes Brazilian Steak Special?

Brazilian steak, particularly in the churrasco tradition, takes a refreshingly simple approach that lets the quality of the beef shine through. Unlike heavily marinated or sauce-laden preparations, Brazilian-style steak relies on just a few key elements: excellent cuts of beef, coarse salt (the signature seasoning), high-heat cooking that creates a beautiful crust, and that glorious garlic butter finish.

The garlic butter isn’t just an afterthought—it’s an essential component that transforms perfectly grilled beef into something transcendent. The compound butter, loaded with fresh garlic, fresh herbs, and sometimes a squeeze of lime, melts into the hot steak creating a luxurious coating that enhances rather than masks the beef’s natural flavor. This is steakhouse cooking at its finest: simple ingredients executed with precision and respect for the main ingredient.

What makes this recipe particularly special is its versatility. You can use various cuts from sirloin to ribeye to picanha (the most traditional Brazilian cut), cook it on a grill or stovetop, and adjust the garlic butter to your preferences. The techniques remain the same regardless, giving you a foolproof method for creating incredible Brazilian-style steak every single time.

Ingredients You’ll Need

For the Steak

The foundation of great Brazilian steak starts with quality beef:

2 lbs beef steak – Sirloin, ribeye, strip steak, or traditional picanha (top sirloin cap)
2-3 tablespoons coarse sea salt – This is crucial! Regular table salt won’t work the same
2 teaspoons black pepper, freshly ground – For additional seasoning
2 tablespoons olive oil – For searing if cooking on stovetop

For the Garlic Butter

This is where the magic happens:

½ cup (1 stick) unsalted butter, softened – Must be room temperature
6-8 cloves garlic, minced or pressed – Fresh is essential, no substitutes!
¼ cup fresh parsley, finely chopped – Adds color and freshness
2 tablespoons fresh cilantro, finely chopped – Optional but very Brazilian
1 tablespoon fresh lime juice – Brightens everything up
½ teaspoon sea salt – Enhances flavors
¼ teaspoon black pepper – Light seasoning
Pinch of red pepper flakes – Optional for subtle heat

Choosing the Right Cut

While you can use various cuts, here are the best options for Brazilian-style preparation:

Picanha (Top Sirloin Cap)

The most traditional choice! This triangular cut with a thick fat cap is the star of Brazilian churrasco. The fat cap bastes the meat as it cooks, creating incredibly juicy, flavorful results. If you can find picanha (also called coulotte or top sirloin cap), use it!

Sirloin Steak

A leaner but still flavorful option that’s widely available and budget-friendly. Choose top sirloin for best results.

Ribeye

The most marbled option, delivering maximum richness and tenderness. The fat content makes it nearly impossible to dry out.

Strip Steak (New York Strip)

Excellent balance of tenderness and beefy flavor with good marbling throughout.

Flank or Skirt Steak

While less traditional, these work well when sliced against the grain. They’re thinner so adjust cooking time accordingly.

Pro tip: Look for steaks at least 1 to 1½ inches thick. Thicker cuts allow you to develop a beautiful crust while keeping the interior perfectly medium-rare.

Step-by-Step Instructions

Preparing the Garlic Butter

Make this first so the flavors have time to meld while you prepare the steak:

Step 1: Soften the Butter Remove butter from the refrigerator at least 30 minutes before starting. It should be soft enough to easily mix but not melted.

Step 2: Mix the Compound Butter In a medium bowl, combine the softened butter, minced garlic, parsley, cilantro (if using), lime juice, salt, pepper, and red pepper flakes. Use a fork to mash everything together until thoroughly combined and the garlic is evenly distributed.

Step 3: Shape and Chill Transfer the mixture to a piece of plastic wrap or parchment paper. Roll it into a log shape (about 1½ inches in diameter), twist the ends, and refrigerate for at least 20 minutes to firm up. This makes it easy to slice into beautiful rounds later.

Make-ahead tip: The garlic butter can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 3 months.

Preparing the Steak

The Brazilian method is all about simplicity and proper seasoning:

Step 1: Bring to Room Temperature Remove steaks from the refrigerator 30-45 minutes before cooking. Cold steak hitting hot heat won’t cook evenly. Pat them completely dry with paper towels—moisture is the enemy of a good sear!

Step 2: Apply the Coarse Salt This is the traditional Brazilian method: generously coat both sides of the steak with coarse sea salt. Don’t be shy! The large salt crystals will create a flavorful crust and much of it will fall off after cooking. Press the salt into the meat so it adheres.

Step 3: Add Black Pepper Season with freshly ground black pepper. Some traditionalists use only salt, but pepper adds nice flavor complexity.

Step 4: Let It Rest Allow the salted steak to rest for 15-20 minutes before cooking. This gives the salt time to penetrate the surface.

Grilling Method (Most Traditional)

Grilling over high heat creates that authentic churrascaria flavor:

Step 1: Prepare the Grill Preheat your grill to high heat (450-500°F). For charcoal, wait until coals are white-hot. For gas, preheat on high for 10-15 minutes with the lid closed.

Step 2: Oil the Grates Use tongs and a paper towel dipped in oil to grease the grill grates. This prevents sticking.

Step 3: Grill the Steaks Place steaks on the hottest part of the grill. Don’t move them! Let them cook undisturbed for 4-5 minutes to develop a crust.

Step 4: Flip and Continue Flip once and cook another 4-5 minutes for medium-rare (internal temperature 130-135°F). Adjust time based on thickness and desired doneness:

Rare: 120-125°F (about 3-4 minutes per side)
Medium-rare: 130-135°F (about 4-5 minutes per side)
Medium: 135-145°F (about 5-6 minutes per side)
Medium-well: 145-155°F (about 6-7 minutes per side)

Use a meat thermometer! This is the only way to ensure perfect doneness.

Step 5: Apply Garlic Butter During the last minute of cooking, place 1-2 tablespoons of the garlic butter on top of each steak. Close the lid and let it melt into the meat.

Stovetop Method

Perfect for when grilling isn’t an option:

Step 1: Heat Your Pan Use a heavy cast-iron skillet or stainless steel pan. Heat over high heat until smoking hot—this takes about 5 minutes. Add 2 tablespoons olive oil and swirl to coat.

Step 2: Sear the Steaks Carefully add the steaks (they should sizzle loudly!). Don’t overcrowd—cook in batches if necessary. Let them cook undisturbed for 4-5 minutes until a deep brown crust forms.

Step 3: Flip and Finish Flip once and cook another 3-4 minutes for medium-rare. For thicker steaks, you can finish them in a 400°F oven for 5-7 minutes after searing both sides.

Step 4: Add the Garlic Butter Reduce heat to low and add 2-3 tablespoons of garlic butter to the pan. Tilt the pan and use a spoon to baste the steaks with the melting butter for 1 minute. This is called “arroser” and it adds incredible flavor!

Resting the Steak

This step is non-negotiable! Transfer steaks to a cutting board or serving platter and let them rest for 5-10 minutes before cutting. During this time:

The juices redistribute throughout the meat
The internal temperature rises 5-10 degrees (carryover cooking)
The muscle fibers relax, making the meat more tender

Top each steak with an additional slice or two of the garlic butter while they rest. The butter will melt and create a beautiful, aromatic sauce.

Slicing and Serving

For Picanha: Slice against the grain into ½-inch thick strips. The grain runs in different directions on this cut, so pay attention!

For other cuts: Slice against the grain at a slight angle for maximum tenderness. The slices should be about ½-inch thick.

Presentation: Arrange sliced steak on a platter, drizzle with any accumulated juices and melted butter, and garnish with fresh parsley or cilantro. Serve with extra garlic butter on the side for those who want more (and they will!).

Tips for Perfect Brazilian Steak Every Time

The Coarse Salt Secret

Traditional Brazilian churrasco uses rock salt or coarse sea salt—the large crystals are essential:

Creates a flavorful crust that locks in juices
Doesn’t over-salt the meat since much falls off
Adds textural contrast to the tender meat
Traditional preparation that’s been used for generations

Don’t substitute regular table salt! It’s too fine and will make the meat too salty. Look for coarse sea salt, kosher salt (Diamond Crystal or Morton’s), or Brazilian rock salt.

Getting the Perfect Crust

A beautiful crust is the hallmark of well-cooked steak:

Dry the meat thoroughly – Pat with paper towels
Use very high heat – The pan or grill should be smoking hot
Don’t move the steak – Let it develop that crust undisturbed
Don’t overcrowd – Leave space between steaks for proper heat circulation
Only flip once – Constant flipping prevents crust formation

Managing Flare-Ups on the Grill

Fat dripping onto hot coals creates flare-ups that can char your steak:

Keep a spray bottle of water handy to tame flames
Move steaks to cooler zones if flare-ups persist
Keep the lid handy to cut off oxygen to flames
Don’t panic – Small flare-ups add flavor!

Garlic Butter Variations

Customize the garlic butter to your preferences:

Classic: Garlic, parsley, lime juice, salt, and pepper (as written)

Spicy: Add 1 teaspoon red pepper flakes or 1 minced jalapeño

Herbaceous: Add fresh thyme, oregano, or basil

Citrus: Use lemon instead of lime, add lemon zest

Compound: Add 2 tablespoons grated Parmesan cheese

Smoky: Add ½ teaspoon smoked paprika

Cooking for Different Doneness Levels

Use these internal temperatures as your guide (remember, temperature rises 5-10°F during resting):

Rare: 120-125°F – Cool red center
Medium-rare: 130-135°F – Warm red center (ideal for most cuts!)
Medium: 135-145°F – Warm pink center
Medium-well: 145-155°F – Slightly pink center
Well-done: 155°F+ – No pink (not recommended for premium cuts)

Pro tip: Remove steaks from heat 5 degrees before your target temperature to account for carryover cooking.

What to Serve with Brazilian Steak

Brazilian steakhouses serve traditional sides that complement the rich, garlicky meat:

Traditional Brazilian Sides

Farofa – Toasted cassava flour with bacon, vegetables, and herbs. Adds wonderful texture!

Pão de Queijo – Brazilian cheese bread made with tapioca flour. Warm, cheesy, and addictive!

Vinagrete – Fresh tomato, onion, and bell pepper salsa with vinegar and olive oil. Provides bright, acidic contrast.

Black Beans – Slow-cooked Brazilian-style black beans, sometimes with pork.

White Rice – Simple and perfect for soaking up garlic butter juices.

Fried Bananas – Caramelized plantains provide sweet contrast to savory meat.

Easy Side Dish Options

Simple salad – Mixed greens with lime vinaigrette balances the richness

Grilled vegetables – Peppers, onions, zucchini, and asparagus

Roasted potatoes – Crispy outside, fluffy inside, perfect with garlic butter

Chimichurri – While Argentine, this herb sauce pairs beautifully with Brazilian steak

Grilled corn – Brushed with garlic butter (of course!)

Caesar salad – Creamy, garlicky, and substantial

Wine Pairing Suggestions

Brazilian steakhouses often pair their meat with robust red wines:

Best Choices:

Malbec – Argentina’s signature grape complements Brazilian beef perfectly. Full-bodied with dark fruit notes.

Cabernet Sauvignon – Classic steak pairing with bold tannins that cut through the rich garlic butter.

Tannat – Uruguay’s powerful red wine stands up to the boldly seasoned meat.

Syrah/Shiraz – Peppery notes complement the black pepper seasoning.

Zinfandel – Fruit-forward American red with enough body for rich beef.

Beer Options:

Brazilian beers are light and refreshing, perfect for cutting through richness:

Pilsner or Lager – Crisp and clean
IPA – For those who like hoppy contrast
Amber Ale – Slightly malty and substantial

Storage and Reheating

Storing Leftovers

Refrigerator: Store sliced steak in an airtight container with any remaining garlic butter for up to 3 days.

Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.

Reheating Without Overcooking

The challenge with leftover steak is reheating without turning it gray and dry:

Best method: Bring steak to room temperature, then place in a low oven (250°F) for 10-15 minutes until warmed through but not cooked further.

Quick method: Slice thinly and quickly sear in a hot pan with butter for 30 seconds per side.

For sandwiches: Use cold or room temperature sliced steak—no reheating needed!

Creative Ways to Use Leftover Steak

Don’t let any of this delicious meat go to waste:

Brazilian Steak Sandwiches – Pile sliced steak on crusty bread with chimichurri and grilled onions

Steak Tacos – Warm tortillas, sliced steak, avocado, cilantro, and lime

Steak Salad – Mixed greens, sliced steak, cherry tomatoes, and blue cheese

Steak and Eggs – Breakfast of champions with fried eggs and hash browns

Steak Fried Rice – Chop the steak and stir-fry with rice and vegetables

Steak Quesadillas – Cheese, steak, and peppers between tortillas

Troubleshooting Common Issues

Problem: The steak is tough Solution: You likely cooked it too long or chose a less tender cut. Use a meat thermometer next time and consider marinating tougher cuts for 2-4 hours before cooking.

Problem: The garlic butter is greasy Solution: The butter may have been too warm when mixing, or too much melted off the steak. Make sure butter is softened but not melted when preparing.

Problem: The salt is too intense Solution: Next time use slightly less coarse salt, or brush off more after cooking. Remember, much of it should fall off naturally.

Problem: The steak stuck to the grill/pan Solution: The cooking surface wasn’t hot enough, or you tried to flip too soon. Wait until a crust forms—it will release naturally when ready.

Problem: Uneven cooking (burnt outside, raw inside) Solution: Your heat was too high. Use high heat for the crust, then move to indirect heat or lower temperature to finish cooking through.

Why This Recipe Works

This Garlic Butter Brazilian Steak succeeds because it follows time-tested churrascaria principles:

Quality over complexity – Great beef needs minimal seasoning
High-heat searing – Creates flavorful crust while keeping interior juicy
Coarse salt technique – Traditional method that seasons perfectly
Garlic butter finish – Adds richness without overwhelming the beef
Proper resting – Ensures juicy, tender results every time

The combination of simple preparation and precise technique delivers steakhouse-quality results that rival expensive restaurants.

Final Thoughts

Garlic Butter Brazilian Steak proves that you don’t need complicated recipes or expensive ingredients to create extraordinary meals. With quality beef, coarse salt, high heat, and that incredible garlic butter, you can transform dinner into a special occasion that rivals any churrascaria experience.

The beauty of this recipe is its simplicity—there’s nowhere to hide, which means each element must be executed well. But don’t let that intimidate you! The techniques are straightforward, the seasoning is foolproof, and the results are consistently spectacular. Once you master this method, you’ll find yourself reaching for it again and again for everything from weeknight dinners to celebration meals.

So fire up that grill (or heat that cast-iron skillet), make a big batch of garlic butter, and get ready to experience Brazilian steakhouse magic in your own home. Your taste buds—and anyone lucky enough to join you at the table—will thank you!

Bom apetite (enjoy your meal)!

Quick Recipe Summary

Prep Time: 20 minutes (plus 30 minutes for steaks to reach room temperature)
Cook Time: 10-15 minutes
Total Time: 45-60 minutes
Servings: 4-6
Difficulty: Easy to Moderate
Best Cuts: Picanha, ribeye, sirloin, or strip steak