I love this recipe because it’s simple, fast, and packed with flavor. The seared steak develops a beautiful crust, while the garlic butter adds that irresistible aroma and richness. I also like that it’s versatile—I can serve it with rice, roasted vegetables, mashed potatoes, or even on its own with a fresh salad. The balance of juicy steak and savory garlic butter makes it a dish I turn to again and again.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb skirt steak Salt and pepper to taste 6 teaspoons minced garlic (Add half if I prefer a milder garlic flavor) ¼ cup chopped parsley 5 tablespoons unsalted butter Salt to taste for the butter
Directions
I start by cutting the skirt steak into 3 or 4 pieces and patting them dry with paper towels to ensure a good sear. Then I season both sides generously with salt and pepper.
Next, I heat a heavy-duty skillet over medium-high heat until it’s very hot. I add a small amount of oil to the pan and sear the steak for about 2–3 minutes per side for medium-rare. If I want it more well-done, I cook it for an extra minute or two on each side.
Once cooked to my liking, I remove the steaks from the skillet, cover them with foil, and let them rest to keep them juicy. In the same skillet, I melt the butter over low heat and add the minced garlic. I stir constantly until the garlic turns lightly golden, being careful not to burn it.
I pour the garlic butter into a small bowl, season it with a pinch of salt, and then slice the rested steak against the grain for maximum tenderness. I pour the garlic butter over the top, garnish with chopped parsley, and serve it immediately.
Servings and Timing
This recipe makes about 3 servings. It takes only 5 minutes to prepare and about 8 minutes to cook, for a total of 13 minutes.
Variations
Sometimes I like to add a squeeze of fresh lemon juice or a sprinkle of lemon zest to brighten up the garlic butter. I also enjoy adding herbs like thyme or rosemary for an earthy note. For a little heat, I mix in crushed red pepper flakes or a pinch of cayenne pepper. When I’m in the mood for something smoky, I add a dash of smoked paprika to the seasoning on the steak.
Storage/Reheating
I store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a touch of butter so it doesn’t dry out. I avoid microwaving since that can make the meat tough.
FAQs
What cut of steak works best for this recipe?
I use skirt steak, but flank steak or sirloin also work beautifully.
How do I make sure the steak is tender?
I cut it against the grain after cooking, which keeps it soft and easy to chew.
Can I use salted butter?
Yes, but I skip adding extra salt to the garlic butter.
How do I know when the steak is medium-rare?
It should have a warm red center and register about 130°F (54°C) on a meat thermometer.
Can I make the garlic butter ahead of time?
Yes, I make it a day in advance and keep it in the fridge. It melts perfectly when reheated.
Can I grill the steak instead of pan-searing?
Definitely, I grill it over high heat for about 2–3 minutes per side for similar results.
What can I serve with this steak?
I love it with mashed potatoes, rice, grilled vegetables, or a crisp green salad.
Can I add other herbs to the garlic butter?
Yes, parsley, thyme, rosemary, or chives all pair nicely.
How do I keep the garlic from burning?
I cook it over low heat and remove it from the skillet as soon as it turns golden.
Can I double the recipe for a larger group?
Yes, I just cook the steaks in batches to avoid crowding the pan.
Conclusion
Garlic Butter Brazilian Steak is a quick, flavorful dish that always feels special. I love how the seared steak stays juicy and tender while soaking up all that buttery, garlicky goodness. Whether I’m cooking for family or just treating myself, this recipe never fails to impress. It’s proof that with a few simple ingredients and a hot skillet, I can create a restaurant-quality meal in minutes.
Garlic Butter Brazilian Steak is a quick and indulgent dish featuring juicy, seared steak drizzled with rich garlic butter and fresh parsley. Ready in under 15 minutes, it’s a restaurant-quality meal that’s perfect for weeknights or special occasions.
Total Time:13 minutes
Yield:3 servings
Ingredients
1 lb skirt steak
Salt and pepper to taste
6 tsp minced garlic (use half for milder flavor)
¼ cup chopped parsley
5 tbsp unsalted butter
Salt to taste for butter
Instructions
Cut the skirt steak into 3–4 pieces and pat dry with paper towels. Season generously with salt and pepper on both sides.
Heat a heavy-duty skillet over medium-high heat until hot. Add a small amount of oil and sear the steak for 2–3 minutes per side for medium-rare, or longer for desired doneness.
Remove steaks from the skillet, cover with foil, and let rest for a few minutes.
In the same skillet, reduce heat to low and melt the butter. Add minced garlic and stir constantly until lightly golden and fragrant—do not burn.
Pour the garlic butter into a small bowl and season with a pinch of salt.
Slice the rested steak thinly against the grain. Drizzle with garlic butter and sprinkle with chopped parsley before serving.
Notes
Add a squeeze of lemon juice or zest to brighten the flavor.
Mix in crushed red pepper flakes or smoked paprika for extra depth.
Thyme or rosemary can be added to the butter for an herbal note.
For grilling, cook over high heat for 2–3 minutes per side.
