Description
Indulge in the rich flavors of Garlic Butter Brazilian Steak, featuring juicy Picanha steak smothered in a luxurious garlic butter sauce.
Ingredients
Scale
- 2 lbs Brazilian Picanha steak (or top sirloin cap), about 1.5-2 inches thick
- 2 tablespoons coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1 cup unsalted butter (2 sticks), softened
- 8 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional garnishes: fresh parsley sprigs, lemon wedges
Instructions
- Make the garlic butter by mixing softened butter with minced garlic, parsley, chives, oregano, red pepper flakes, salt and pepper. Chill for 30 minutes if time permits.
- Pat the Brazilian Picanha dry and score the fat cap if using. Season generously with sea salt and black pepper.
- Let the steak rest at room temperature for 30 minutes to 1 hour.
- If grilling, preheat the grill to 450-500°F and grill the steak fat-cap side down for 5-7 minutes, then flip and cook for an additional 5-7 minutes for medium-rare. If using a pan, sear in a hot skillet for 5-7 minutes per side, then finish in a preheated oven at 400°F for 5-15 minutes, as desired.
- Remove from heat and allow to rest for 10 minutes before slicing against the grain into 1/4-1/2 inch thick pieces.
- Top with garlic butter and serve garnished with parsley and lemon wedges.
Notes
Avoid overcooking the steak and allow it to rest before slicing to lock in juices.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 160mg