The São Paulo Churrascaria That Sparked a Fire
It was a sweltering evening in São Paulo, the air thick with the smoky aroma of churrascarias, when I first sank my teeth into a Brazilian steak dripping with garlic butter. I was 26, traveling through Brazil, and a bustling steakhouse introduced me to the magic of picanha, seared to perfection and slathered with a golden, garlicky sauce. The simplicity—juicy beef, coarse salt, and a buttery finish—was revelatory. Back home, my early attempts were a mess: overcooked steak, burnt garlic. But after countless backyard grills and kitchen experiments, I’ve honed a recipe that captures that churrasco soul. Quick, easy, and authentic, it’s a nod to Brazil’s meat-loving heart, with every lesson—soggy cuts, bitter butter—baked into the steps below.
This garlic butter Brazilian steak is tender, flavorful, and ready in 15 minutes with just five ingredients. Perfect for weeknight dinners or impressing guests, it delivers churrascaria vibes at home. I’ll guide you to a juicy, restaurant-quality steak without the plane ticket.
Why This Brazilian Steak Shines
What makes this dish authentic? Inspired by Brazilian churrasco, this recipe uses picanha (top sirloin cap) or skirt steak, cuts favored in Rio’s steakhouses for their rich flavor and tenderness. The coarse salt and high-heat sear mimic traditional grilling, while the garlic butter sauce—simple yet decadent—adds the signature Brazilian flourish. Unlike complex marinades, this dish lets the beef shine with minimal ingredients, true to churrascaria style. It’s fast, forgiving, and feels like a meal at Fogo de Chão, but you can whip it up in your kitchen.
Ingredients: The Essence of Churrasco
Every ingredient is chosen for bold flavor and simplicity, refined through smoky grill sessions and lessons from Brazilian steakhouses. Here’s what you need for 4 servings.
- Picanha or Skirt Steak (1.5 lbs): Tyson or Perdue picanha for authenticity; skirt steak for budget-friendly tenderness. Trim excess fat but leave a thin layer for flavor. I over-trimmed once, and the steak was dry—keep some fat.
- Butter (4 tbsp, unsalted): Land O’Lakes for rich, creamy sauce. Unsalted lets you control saltiness. I used salted butter once, and it was too intense—stick with unsalted.
- Garlic (6 medium cloves, minced): Fresh for bold flavor; remove green germ to avoid bitterness. I burned garlic once—mince finely and cook low.
- Coarse Sea Salt (1 tbsp): Morton’s for authentic churrasco seasoning. Table salt is too fine. I under-salted once, and the flavor fell flat—be generous.
- Black Pepper (1 tsp, freshly ground): McCormick for a sharp kick. Pre-ground is weaker—grind fresh.
- Parsley (1 tbsp, chopped, optional): Fresh for color and freshness. I skipped it once, and the dish looked dull—add for pop.
- Vegetable Oil (2 tbsp): Crisco for high-heat searing. Olive oil burns too easily.
Substitutions That Keep the Sizzle
- No picanha or skirt steak? Use flank steak or flap meat for similar tenderness; sirloin works but needs 1–2 minutes more cooking.
- No fresh garlic? Garlic powder (1 tsp) in a pinch, but fresh is best for authenticity.
- No unsalted butter? Use salted but reduce added salt in sauce.
- Vegetarian? Swap steak for portobello mushrooms; sear 2–3 minutes per side.
- Low-sodium? Cut coarse salt to 1 tsp and use low-sodium butter.
Tools: Simple Setup, Big Results
You don’t need a Brazilian rotisserie. I’ve made this on a Weber grill and a stovetop skillet. Here’s what you need:
- Heavy-Duty Skillet: 12-inch Lodge cast-iron for perfect searing. Nonstick won’t brown as well—I tried and missed the crust.
- Small Skillet: 8-inch for garlic butter. Cuisinart works great.
- Tongs: Metal for flipping steak. Plastic ones melted once—go sturdy.
- Sharp Knife: Wüsthof for slicing against the grain. A dull knife mangles the steak.
- Cutting Board: Plastic or wood, cleaned to avoid cross-contamination.
- Meat Thermometer: ThermoWorks for checking doneness (135°F for medium-rare). I guessed once, and it was overcooked—use one.
Do I need a grill? A skillet mimics churrasco’s high heat perfectly. A grill adds smoky flavor but isn’t essential.
Step-by-Step: Searing with Brazilian Flair
This recipe serves 4 and takes 15 minutes. Prep ingredients first—steak cooks fast.
Step 1: Prep the Steak
Pat 1.5 lbs picanha or skirt steak dry with paper towels. Cut into 3–4 pieces to fit your skillet. Season generously with 1 tbsp coarse sea salt and 1 tsp black pepper on both sides. Let sit at room temperature for 15 minutes. I skipped drying once, and the steak steamed—no moisture, better crust.
Step 2: Sear the Steak
Heat 2 tbsp vegetable oil in a 12-inch skillet over medium-high heat until shimmering (nearly smoking). Add steak pieces and sear 2–3 minutes per side for medium-rare (135°F). Cook 4–5 minutes per side for medium (145°F). Don’t move the steak while searing to get a golden crust. Remove to a plate, cover with foil, and rest 5 minutes. I crowded the pan once, and it didn’t brown—work in batches if needed.
Step 3: Make the Garlic Butter
In an 8-inch skillet, melt 4 tbsp unsalted butter over low heat. Add 6 minced garlic cloves and cook, stirring constantly, 3–4 minutes until lightly golden. Don’t let it brown—burnt garlic is bitter. Add a pinch of salt to taste. I rushed this once, and the garlic scorched—low heat and patience are key.
Step 4: Slice and Serve
Slice steak against the grain into thin strips to ensure tenderness. I cut with the grain once, and it was chewy—check the grain direction. Arrange on plates, spoon garlic butter over the top, and sprinkle with 1 tbsp chopped parsley. Serve immediately with extra sauce for dipping.
Common Mistake: Burning the garlic or overcooking the steak. Keep the butter on low heat and use a thermometer for perfect doneness. I overcooked a batch to well-done once—stick to medium-rare for juiciness.
Pairings, Variations, and Serving Vibes
What drinks pair well? A Caipirinha (cachaça, lime, sugar) or Brahma beer enhances the Brazilian vibe. Non-alcoholic? Guaraná Antarctica or Lipton lemon iced tea. I tried a heavy red wine once, and it overwhelmed—keep it light and zesty.
Side Dishes: Pair with Brazilian broccoli rice, crispy roasted potatoes, or a simple salad with vinaigrette. Batata palha (potato sticks) add authentic crunch. I served with soggy fries once—crisp sides are best.
Variations:
- Spicier: Add 1/4 tsp red pepper flakes to the garlic butter.
- Herby: Mix rosemary or thyme into the butter for extra aroma.
- Low-Carb: Serve with cauliflower rice or sautéed greens.
- Gluten-Free: Naturally gluten-free, just double-check your butter brand.
- Grilled: Grill over high heat for 2–3 minutes per side for smoky flavor.
Serving Tip: Serve family-style on a platter with extra garlic butter for dipping crusty bread. I ran out of sauce once—double it if you love it rich.
