Description
Sizzling garlic butter Brazilian steak brings robust flavors from Brazil’s grilling traditions. Juicy ribeye meets rich garlic butter, creating a mouthwatering experience that draws you into South American culinary excellence.
Ingredients
Scale
- 1 lb (454 g) picanha steak (or sirloin cap, ribeye, or flank steak)
- 3 tbsps (45 g) unsalted butter
- 2 tbsps (30 ml) olive oil
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- ¼ tsp (1.25 ml) red pepper flakes (optional, for a touch of heat)
- 2 tbsps (8 g) fresh parsley, chopped
Instructions
- Meat Preparation: Pat the steak dry with kitchen towels and generously season both sides with salt and pepper, ensuring complete coverage.
- Skillet Searing: Heat a cast-iron skillet to high temperature, adding a thin layer of olive oil to create a perfect caramelization surface.
- Protein Cooking: Lay the seasoned steak into the hot skillet, searing each side for 3-4 minutes to develop a rich, golden-brown crust, adjusting time for desired doneness.
- Resting Phase: Transfer the steak to a cutting board, allowing meat fibers to relax and internal juices to redistribute for maximum tenderness.
- Garlic Butter Creation: Reduce skillet heat, melt butter, and gently toast minced garlic and red pepper flakes until aromatic and golden.
- Flavor Integration: Return steak to the skillet, coating it thoroughly with the fragrant garlic butter sauce to enhance its rich flavor profile.
- Serving Preparation: Remove from heat, slice the steak against the grain to ensure optimal texture, and garnish with fresh parsley for a vibrant finish.
- Plating: Serve immediately, drizzling any remaining garlic-infused butter over the sliced steak for an extra layer of indulgence.
Notes
- Select the Perfect Cut: Choose ribeye or picanha for authentic Brazilian-style tenderness, ensuring maximum marbling and rich flavor profile.
- Moisture Management: Completely pat meat dry before seasoning to guarantee perfect sear and prevent steaming instead of caramelization in the skillet.
- Temperature Precision: Use a meat thermometer for accurate doneness – 125°F for rare, 135°F for medium-rare, preventing overcooking and maintaining juiciness.
- Resting Ritual: Allow steak to rest 5-7 minutes after cooking, enabling internal juices to redistribute and creating a more succulent eating experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 100 mg