Garlic Butter Brazilian Steak
This garlicky, butter-finished skirt steak brings churrasco-style flavors to a weeknight table. Thin, flavorful, and quick to cook, the steak gets a fast, high-heat sear and is finished with an aromatic garlic butter that soaks into the meat just before serving. It’s ideal when you want restaurant-style steak without hours of prep.
Why you’ll love this dish
- Fast: cooks in minutes, great for weeknights.
- Flavorful: skirt steak has strong beefy flavor that pairs perfectly with garlic and butter.
- Crowd-pleasing: simple enough for family dinners but impressive enough for guests.
“One pan, 20 minutes, and everyone asked for seconds — bold garlic, silky butter, and a perfect sear.” — Home cook review
What makes this recipe special
This recipe leans on technique more than long marinades. A very hot pan builds a crisp, deeply browned crust quickly while the butter-garlic finish adds gloss and flavor without overcooking the interior. Skirt steak is thin and intensely flavored, so you get maximum taste with minimal effort.
Step-by-step overview
- Bring the skirt steak to near room temperature and pat it dry.
- Season simply with coarse salt (and black pepper, if you like).
- Preheat a heavy skillet until very hot. Sear the steak 2–4 minutes per side to get a deep crust.
- Lower the heat, add butter and smashed/minced garlic, and baste briefly.
- Rest the steak, slice thinly against the grain, and drizzle with the garlic butter.
What you’ll need (serves 3–4)
- 1.5–2 lb (700–900 g) skirt steak (flank or hanger can be used; see variations)
- 3 tbsp unsalted butter (or 2 tbsp butter + 1 tbsp olive oil)
- 4 cloves garlic, minced (or 2 cloves smashed for milder garlic flavor)
- 1½ tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper (optional)
- 1 tbsp chopped fresh parsley or cilantro (optional, for garnish)
- 1 tsp lemon juice or splash of red wine vinegar (optional, to brighten the butter)
Substitutions/notes inline:
- Butter: ghee or clarified butter raises the smoke point. If using olive oil only, add the butter at the end for flavor.
- Skirt steak substitute: flank steak or hanger steak; they cook the same way but may need slightly different searing times.
Directions
- Remove the steak from the fridge 20–30 minutes before cooking to take the chill off. Pat it dry thoroughly with paper towels.
- Season both sides with kosher salt and pepper. For best crust, season just before cooking; if you salt earlier (40+ minutes), expect a slightly drier surface but deeper seasoning.
- Heat a heavy cast-iron or stainless-steel skillet over medium-high to high heat until it’s very hot. You should see faint wisps of smoke on a dry pan.
- Add 1 tbsp of oil to the pan if desired (helps prevent butter burning). Place the steak in the pan—don’t move it—so it can form a crust. Sear 2–4 minutes per side for medium-rare to medium, depending on thickness. (Skirt steak is thin; 3 minutes per side is a good starting point.)
- Use an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember carryover cooking raises the temp a few degrees while resting.
- Reduce heat to medium-low. Add the butter and the minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the steak (baste) for 30–60 seconds. Be careful not to let the garlic burn; if it browns too fast, remove it or reduce heat. Add the lemon juice or vinegar now if using.
- Transfer the steak to a cutting board and let it rest 5–7 minutes. Resting lets the juices redistribute and avoids a dry result.
- Slice the steak thinly across the grain (this is critical for skirt steak tenderness). Arrange slices on a platter and spoon the garlic butter from the pan over the meat. Sprinkle with chopped parsley or cilantro and serve.
How to serve Garlic Butter Brazilian Steak
- Classic pairings: serve with rice and beans, roasted potatoes, or a fresh green salad.
- Brazilian style: pair with farofa (toasted cassava flour), chimichurri, or sliced tomatoes and onions.
- Plating idea: fan thin slices over a warm platter, spoon the butter sauce on top, and garnish with parsley and lemon wedges.
- Wine pairing: medium-bodied red like Malbec, Côtes du Rhône, or a structured Merlot. Beer lovers: amber ale or lager works well.
How to store
- Refrigerator: Cool leftovers to room temperature no more than 2 hours after cooking, then store in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly in foil or vacuum-seal, then freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm slices in a skillet over low heat with a splash of beef stock or a knob of butter, or reheat in a 275°F (135°C) oven until warmed through (~10–15 minutes depending on thickness). For safety, reheat to 165°F if holding for long or serving to vulnerable eaters, but avoid high heat that overcooks the steak. Avoid microwaving when possible to preserve texture.
Tips to make
- Pat the steak very dry for a better sear. Moisture equals steaming, not browning.
- Use a heavy pan (cast iron is ideal) and get it very hot before adding the steak.
- Don’t overcrowd the pan. Cook in batches if necessary. Overcrowding lowers pan temperature and prevents a crust.
- Slice against the grain. Skirt steak fibers run long; cutting across them gives tender bites.
- Watch garlic carefully during basting—burned garlic turns bitter. Add it late or remove it if it begins to darken.
- Want more smoke flavor? Briefly finish the seared steak on a preheated grill over high heat for a minute per side.
- For an even more luscious sauce, deglaze the skillet after removing steak with 1/4 cup red wine or beef broth, reduce slightly, then whisk in butter and garlic off the heat.
Variations
- Chimichurri-topped: Swap the garlic butter for vibrant chimichurri (parsley, oregano, garlic, olive oil, vinegar) for an herby finish.
- Pepper-crusted: Press crushed black pepper into both sides before searing for a peppery crust.
- Lemon-garlic: Add extra lemon zest and finish with chopped parsley for a brighter profile.
- Spicy Brazilian: Add a pinch of smoked paprika and a dash of hot sauce to the garlic butter.
- For lower fat: Use 1 tbsp olive oil for searing and finish with a tablespoon of butter or a squeeze of lemon instead.
FAQs
Q: How long should I cook skirt steak for medium-rare?
A: For typical 1/4–1/2 inch thickness, aim for about 2–3 minutes per side over very high heat. Thicker pieces (1/2–3/4 in) may need 3–4 minutes per side. Use an instant-read thermometer: target 125–130°F for medium-rare before resting.
Q: Can I use a different cut like flank or hanger?
A: Yes. Flank and hanger work well with the same high-heat sear technique. Flank is similar to skirt but slightly leaner; hanger is thicker and very flavorful. Adjust sear time to thickness and always slice across the grain.
Q: Is it safe to eat skirt steak medium-rare?
A: Yes. Beef steaks cooked to medium-rare are generally considered safe because surface bacteria are killed during searing. Ensure you sear each side properly. Ground beef and other non-intact beef have different safety rules.
Q: Can I prepare the garlic butter ahead of time?
A: You can make the garlic butter and refrigerate up to 24 hours, but bring it back to room temperature before using. If you plan to reheat it in the pan, watch the garlic so it doesn’t burn.
Q: How do I avoid chewy skirt steak?
A: Don’t overcook it and always slice thinly against the grain. Overcooking turns the muscle fibers tough. Rest the meat before slicing to keep juices locked in.
Q: How long will leftovers keep, and how do I reheat without drying them out?
A: Leftovers last 3–4 days refrigerated. Reheat gently in a low oven (275°F / 135°C) or in a skillet on low with a splash of stock or a knob of butter. Heat just until warmed through to avoid overcooking.
If you want, I can adapt this to other steaks (flank, hanger, ribeye), scale the ingredient quantities for a larger crowd, or provide a chimichurri recipe to serve alongside. Which would you like next?
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Garlic Butter Brazilian Steak
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Carnivore
Description
A garlicky, butter-finished skirt steak that brings churrasco-style flavors to your dinner table in just 20 minutes.
Ingredients
- 1.5–2 lb (700–900 g) skirt steak
- 3 tbsp unsalted butter (or 2 tbsp butter + 1 tbsp olive oil)
- 4 cloves garlic, minced (or 2 cloves smashed)
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper (optional)
- 1 tbsp chopped fresh parsley or cilantro (optional)
- 1 tsp lemon juice or splash of red wine vinegar (optional)
Instructions
- Bring the skirt steak to near room temperature and pat it dry.
- Season simply with coarse salt and black pepper.
- Preheat a heavy skillet until very hot. Sear the steak 2–4 minutes per side to get a deep crust.
- Lower the heat, add butter and smashed/minced garlic, and baste briefly.
- Rest the steak, slice thinly against the grain, and drizzle with the garlic butter.
Notes
For a better sear, pat the steak very dry. Avoid overcrowding the pan, and watch garlic carefully to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Brazilian