Description
This Garlic Butter Brazilian Steak recipe combines the rich flavors of seasoned ribeye or flank steaks with a luscious homemade garlic herb butter. The steaks are perfectly seared or grilled to medium-rare doneness and topped with a creamy garlic butter that melts and infuses every bite with savory, aromatic goodness. Ideal for a flavorful dinner that brings a touch of Brazilian-inspired spices and classic steakhouse indulgence to your table.
Ingredients
Scale
Steak 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 unsalted butter with minced garlic, chopped fresh parsley, fresh thyme if using, and lemon juice if using. Mix thoroughly until all ingredients are well incorporated. Season with a pinch of salt and pepper to taste.
- Chill the Butter: Transfer the garlic butter mixture onto a piece of plastic wrap or parchment paper. Shape it into a tight log, then roll it up and place it in the refrigerator for 15-20 minutes until firm.
- Season the Steaks: Pat the steaks dry with paper towels to ensure a good sear. Lightly rub both sides of the steaks with olive oil. Season generously with salt, black pepper, garlic powder, smoked paprika, cumin, and dried oregano if using. Press the seasoning into the meat to ensure it adheres well.
- Cook the Steaks – Choose Your Method:
- For Grilling: Preheat your grill to medium-high heat. Place the steaks on the grill grates and cook for 4-6 minutes per side for medium-rare, adjusting time depending on thickness and doneness preference. Use a meat thermometer to ensure internal temperatures reach 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- For Pan-Searing: Heat a large cast-iron skillet or a heavy-bottomed pan over medium-high heat until hot. Optionally, add a small amount of oil to the pan for better searing. Add the steaks and cook for 4-6 minutes per side for medium-rare, adjusting cooking time to your preference.
- Rest the Steaks: Remove the cooked steaks from the heat source and transfer to a plate or cutting board. Let them rest for 5-10 minutes to allow juices to redistribute, ensuring the steak remains juicy and tender.
- Serve: Slice the chilled garlic butter into rounds. Immediately place a slice of the garlic butter on top of each warm steak. Allow the butter to melt naturally over the meat, infusing it with rich garlic and herb flavors.
- Accompaniments: Serve the steaks alongside your choice of sides such as grilled vegetables, creamy mashed potatoes, or rice to complete the meal.
Notes
- You can substitute ribeye steaks with flank steaks or other preferred cuts of steak, adjusting cooking time accordingly.
- The smoked paprika, cumin, oregano, thyme, and lemon juice are optional but add Brazilian-inspired flavors and brightness to the dish.
- Use a meat thermometer for perfect steak doneness to prevent overcooking.
- Resting the steak is crucial for juicy, tender meat.
- The garlic butter can be made ahead and refrigerated for convenience.
- For extra flavor, you can baste pan-seared steaks with melted garlic butter during the last minute of cooking.
