Name: Garlic Butter Brazilian Steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Brazilian
Ingredients: 2 lbs skirt steak; Salt and pepper to taste; 6 tsp garlic, minced; 6 tbsp butter, softened; 1/2 cup chopped parsley

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Garlic Butter Brazilian Steak

This Garlic Butter Brazilian Steak is a friendly, flavor-forward take on skirt steak that sears quickly and finishes with a lush garlic-butter glaze. It’s perfect for weeknight grilling or a relaxed weekend cookout when you want big, juicy steak flavor without fuss. If you’re a fan of garlicky, buttery finishes, this one delivers every time—simple, satisfying, and crowd-pleasing.

If you enjoy a garlic-forward steak snack, you might also like the garlic butter steak bites with Parmesan cream sauce, which uses similar flavors in a different presentation.

why make this recipe
If you’re tired of dry, overcomplicated steak dinners, this recipe is perfect because it solves three common problems: it cooks fast, it stays juicy, and it dresses the meat with rich garlic butter that elevates simple skirt steak into something special. The method focuses on high heat for a quick sear, resting time to keep juices in, and a finishing garlic-butter glaze that adds flavor without extra steps.

Step-by-Step Guide to Making Garlic Butter Brazilian Steak

Before you begin: bring the steak to room temperature for 20–30 minutes if you have time. That helps it cook more evenly. Make sure your grill grates are clean and well-oiled to prevent sticking. Have the garlic butter ready in a heat-safe bowl so you can brush it on during the final minute of cooking.

Prep and season

Pat the skirt steak dry with paper towels to remove excess moisture — this helps develop a better sear.
Season both sides generously with salt and freshly ground black pepper. For skirt steak, a modest but even coating is ideal since the cut is flavorful and takes seasonings well.

Make the garlic butter

In a bowl, blend the softened butter with the minced garlic until well combined. You can mash with a fork or use a small whisk.
If you like a bit of brightness, stir in half the chopped parsley now and reserve the rest for garnish.

Heat the grill

Preheat your grill to medium-high heat. You want strong direct heat so the skirt steak cooks quickly and gets those desirable char marks without overcooking the interior.

Grill the steak

Place the skirt steak on the hot grill and cook for 4–5 minutes on the first side without moving it — this encourages a good sear.
Flip and grill the other side for another 4–5 minutes for medium-rare. If you prefer medium, add a minute per side; for well-done, cook longer but be aware skirt steak is best slightly pink.

Finish with garlic butter

During the last minute of grilling, brush the steak generously with the garlic butter mixture. The heat will melt the butter and bloom the garlic, forming a glossy, flavorful coating.
If your grill has a cool side, you can move the steak there while basting to prevent flare-ups from the butter dripping.

Rest and slice

Remove the steak from the grill and let it rest for 5–10 minutes. Resting is crucial: it allows juices to redistribute so the meat remains moist when you slice.
Slice thinly across the grain to maximize tenderness — skirt steak benefits greatly from thin, cross-grain slices.

Serve

Arrange the sliced steak on a platter, spoon any remaining garlic butter over the top, and sprinkle with the remaining chopped parsley as a fresh, colorful finish.

Ingredients

2 lbs skirt steak
Salt & pepper to taste
6 tsp garlic, minced
6 tbsp butter
1/2 cup chopped parsley

Directions

Pat the skirt steak dry and season with salt and pepper.
In a bowl, mix butter and minced garlic.
Preheat the grill to medium-high heat.
Grill the steak for 4-5 minutes on each side for medium-rare.
Brush garlic butter over the steak during the last minute of grilling.
Let the steak rest for 5-10 minutes, then slice against the grain.
Serve with remaining garlic butter and garnish with parsley.

Serving Suggestions for Garlic Butter Brazilian Steak

Classic sides: Serve with grilled vegetables (zucchini, bell peppers, onions) and a pile of buttery mashed potatoes or creamy polenta for a comforting plate.
Brazilian-inspired: Pair with farofa (toasted cassava flour mixture), white rice, and a simple vinaigrette salad for a casual churrasco-style meal.
Light option: Toss sliced steak into a warm grain bowl with roasted cherry tomatoes, arugula, and a drizzle of extra garlic butter or chimichurri.
For sharing: Present the sliced steak family-style on a wooden board with toothpicks, charred lemon halves, and small bowls of chimichurri and extra melted garlic butter for dipping.

Best Way to Store Garlic Butter Brazilian Steak

Refrigerator: Store leftover sliced steak in an airtight container for 3–4 days at 40°F (4°C).
Freezer: For longer storage, freeze sliced steak in a freezer-safe container or vacuum bag for up to 2 months at 0°F (-18°C).
Reheating: Reheat gently in a skillet over low heat with a splash of beef stock or extra garlic butter, or warm in a 300°F (150°C) oven until heated through (about 8–12 minutes depending on thickness).

tips to make Garlic Butter Brazilian Steak
Q: How do I keep it moist?
A: Add a small splash of beef broth or a pat of butter to the skillet or baking dish when reheating to keep the meat juicy.

Q: How hot should my grill be?
A: Aim for medium-high heat, roughly 400–450°F (205–230°C) on a gas grill or a hot bed of coals on a charcoal grill for a quick sear.

Q: Can I make the garlic butter ahead of time?
A: Yes — prepare the garlic butter up to 24 hours ahead and refrigerate. Bring it back to room temperature or slightly warm it before brushing on the steak.

variation (if any)

Substitution bullet: Swap skirt steak for flank steak if skirt is unavailable. Cook similarly but keep an eye on thickness and slice thinly against the grain.
Flavor paragraph: If you want a slightly smoky, herby twist, mix a teaspoon of smoked paprika and a tablespoon of finely chopped fresh rosemary into the garlic butter. This changes the flavor profile toward a more rustic, aromatic finish while keeping the preparation steps identical.

Why this method works (brief technical note)
Grilling over medium-high heat gives you a fast Maillard reaction (the crusty browning that develops on the surface), which creates complex flavors and texture while preserving the interior juiciness of the skirt steak. Brushing the beef with garlic butter near the end prevents the butter from burning and allows the garlic to mellow and infuse the meat with rich, savory notes.

Variations in cooking method (comparison-style)

Grill vs. Cast iron: Grilling imparts smokiness and grill marks; use direct flame and a couple of minutes per side less than a pan because of higher ambient heat. A cast-iron skillet provides excellent contact sear and is ideal for indoor cooking; heat the pan very hot, sear for similar times, and finish in a 400°F oven if thicker.
Butter finish vs. compound butter: Finishing with melted garlic butter made just before serving gives a vibrant, fresh garlic flavor. A compound butter (garlic, parsley, lemon zest, chilled and formed) can be sliced and placed atop the resting steak for a richer, slower-melting experience.

FAQs
Q: How long should I cook skirt steak for medium-rare?
A: Grill for about 4–5 minutes per side over medium-high heat for medium-rare, but times vary with thickness—use an instant-read thermometer aiming for 125–130°F (52–54°C) before resting.

Q: Can I use this recipe indoors on a stovetop?
A: Yes. Use a very hot cast-iron skillet, sear the steak 4–5 minutes per side, and finish in a hot oven if needed. Brush with garlic butter at the end the same way.

Q: Do I have to slice the steak against the grain?
A: Always slice skirt steak against the grain to shorten muscle fibers and maximize tenderness.

How to handle leftovers (bullet list)

Cool within two hours of cooking and refrigerate in shallow airtight containers.
Label with date and consume within 3–4 days.
Reheat gently to preserve texture: low heat on stovetop, covered with foil in oven at 300°F, or quick microwave bursts covered with a damp paper towel to retain moisture.

Pairing wines and drinks (short suggestions)

Red wine: A medium-bodied Malbec or Tempranillo complements the beef’s richness and the garlic-butter finish.
Beer: Try a malty amber ale or a well-balanced lager.
Non-alcoholic: Sparkling water with a squeeze of lime or a cold herbal iced tea balances the savory richness.

Make-ahead and meal prep tips

Prepare garlic butter up to 24 hours ahead and keep chilled. Form into a log in plastic wrap for easy slicing at serving time.
Marinate or season steak briefly (20–30 minutes) rather than long-term — skirt steak benefits from quick seasoning and high heat; extended marinating can make the texture mushy if acidic marinades are used.
If you plan to meal-prep, slice steak after cooking and cooling, then store in individual portions for easy reheating and quick lunches.

Common mistakes and how to avoid them

Mistake: Overcrowding the grill or pan. Solution: Cook in batches if needed to maintain high heat and avoid steaming the meat.
Mistake: Skipping rest time. Solution: Always rest 5–10 minutes; it makes a dramatic difference in juiciness.
Mistake: Brushing butter too early. Solution: Wait until the last minute of cooking to brush the garlic butter to prevent burning the garlic.

Serving timeline (quick guide)

Prep: 10–15 minutes (unless bringing steak to room temp)
Grill: 8–12 minutes total
Rest: 5–10 minutes
Total time from start to table: ~25–35 minutes

Frequently asked (short mixed-style)

Q: Can I make this without a grill?
A: Yes — use a hot cast-iron pan or broiler.
How long will leftovers keep? 3–4 days in the fridge, up to 2 months frozen.
Best side for a party? Grilled vegetables, chimichurri, and crusty bread.

Final plating tips

Slice thin and fan the pieces across a warm platter. Spoon remaining garlic butter over the top and sprinkle with fresh parsley for color and brightness.
Add charred lemon halves for a squeeze of acidity at the table — the citrus brightens the butter and balances the richness.

Conclusion

For a quick, reliably delicious steak that’s brightened by garlic and parsley, this Garlic Butter Brazilian Steak hits all the marks: fast cooking, deep flavor, and an indulgent butter finish. If you want another quick weeknight variation, see the Whisk It Real Gud 15-minute Garlic Butter Brazilian Steak recipe for a compact, speedy approach, or check out Kay’s Clean Eats Garlic Butter Brazilian Steak for additional serving ideas and tweaks.