Garlic Butter Brazilian Steak

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 picanha steaks (or sirloin/ribeye), about 1-inch thick
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon juice
Fresh parsley for garnish

Instructions

Let the steaks sit at room temperature for 30 minutes before cooking.
Pat dry, drizzle with olive oil, and season generously with salt, pepper, and smoked paprika.
For grilling: Preheat grill to high heat. Cook steaks for 4-5 minutes per side until medium-rare (130°F internal temp). Rest for 5-10 minutes before serving.
For stovetop: Heat a cast-iron skillet over high heat. Sear steaks for 3-4 minutes per side until browned. Render fat cap for extra flavor.
In a small saucepan, melt butter over medium heat and sauté garlic until fragrant. Stir in lemon juice and parsley.
Drizzle garlic butter over rested steaks, garnish with parsley, and serve.