Garlic Butter Brazilian Steak
Garlic butter Brazilian Steak – the most tender and juicy steak with a garlic butter sauce that’s out of this world good! And it only takes 15 minutes to make!
Servings 3 people
- 1 lb skirt steak
- salt and pepper for taste
- 6 tsp minced garlic Add half if you like a less garlic flavor
- ¼ cup chopped parsley
- 5 tbsp unsalted butter
- salt to taste for the butter
Cut the steak into 3 or 4 parts. Pat the steaks dry then season both sides liberally with salt and pepper
In a heavy duty skillet large enough for the skirt steak, heat oil over medium-high heat until it’s very hot. Add the steak and sear both sides (brown both sides) for 2-3 minutes until medium rare or cook longer until your desired doneness. I cooked mine for about 4 minutes on each side. Place steaks to rest on a plate and cover with foil.
In a skillet melt the butter over low heat then add the garlic. Cook swirling or using a spatula to move the butter and garlic around until lightly golden. Don’t over cook, or the butter and garlic will burn.
Pour the garlic butter into a bowl and salt to taste. Slice the steak against the grain. Garnish with parsley and then spoon or pour the garlic butter over the steak. Serve immediately. *See notes.
When I cut the steak into 3 equal parts I like to cook each side for about 4 mins. 4 equal parts: 3 minutes.
Do not move the steaks around as they cook. Leave them alone to sear (brown very well).
We love garlic so I used 6 tsp of finely minced garlic. I felt like anything less wasn't as flavorful. Feel free to use less garlic if you like. This is what I use when I don't feel like mincing garlic.
Cutting the steak
Make sure you cut against the grain of the steak. If not, your steak may be tough. Cutting against the grain will make it nice and tender.
Tips to make this steak well done:
If you like your steak well done, just cook it longer until your desired doneness.
TOOLS USED TO MAKE THIS
Lodge 15 Inch Cast Iron Skillet
Cuisinart 12 inch Classic Stainless Open Skillet