Name: Bife à Cavalo (Steak and Eggs)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Brazilian / Portuguese
Ingredients: 1 lb (about 2 steaks) rib‑eye, sirloin, or preferred beef cut (approx. ¾‑inch thick); Salt, to taste; Freshly ground black pepper, to taste; 2–3 tbsp olive oil (plus optional butter for flavor); 2 large eggs (sunny‑side up); Optional garnish: chopped fresh parsley; Suggested sides: French fries, white rice, salad

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Short description

Bife à Cavalo is a hearty, satisfying dish featuring a perfectly pan-seared steak topped with a sunny-side-up egg. A beloved comfort classic in Portuguese and Brazilian cuisine, it brings simple ingredients together in a deliciously satisfying way.

Why You’ll Love This Recipe

Combines savory, juicy steak with a rich, runny egg yolk—pure indulgence.
Quick and easy to prepare—ideal for breakfast, lunch, or a cozy dinner.
Flexible—works with your favorite cut of beef and any style of egg.
One-pan simplicity with minimal cleanup.
Rich in protein and flavor, versatile enough for everyday meals or special occasions.

Bife à Cavalo (Steak and Eggs)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

- 1 lb (about 2 steaks) rib‑eye, sirloin, or preferred beef cut (approx. ¾‑inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2–3 tbsp olive oil (plus optional butter for flavor)
- 2 large eggs (sunny‑side up)
- Optional garnish: chopped fresh parsley
- Suggested sides: French fries, white rice, salad

Directions

Prep the steak: Take the steaks out of the fridge early to come to room temperature, then pat dry and season generously with salt and pepper.
Sear the steak: Heat a skillet over medium-high heat until hot. Add oil (or butter), then add the steaks and optional smashed garlic. Sear for around 3–5 minutes per side, depending on thickness and desired doneness. Let rest on a warm plate.
Cook the eggs: In the same skillet, add a little more oil if needed. Crack in the eggs and cook until the whites are set but the yolks are still runny, or to your preference.
Assemble: Place each steak on a plate and top with a cooked egg. Spoon any flavorful pan juices over the top.
Garnish (optional): Finish with chopped fresh parsley or cilantro for a touch of brightness.

Servings and timing

Servings: Serves 2–3 people depending on portion size
Prep time: 5–10 minutes
Cook time: 10–15 minutes total
Total time: 15–25 minutes

Variations

Cheesy twist: Add a slice of cheese (like melted cheddar or provolone) on top of the steak before adding the egg.
Herb butter: Finish the steak with a dollop of garlic-herb butter (parsley, chives, garlic) for added richness.
Spicy kick: Sprinkle the steak with chili flakes or cajun seasoning before cooking.
Steak alternatives: Use ribeye, filet mignon
Egg styles: Swap in poached, over-easy, or soft-boiled eggs in place of sunny-side up.

Storage/Reheating

Refrigerate: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days in an airtight container.
Reheat: Gently warm in a skillet over low heat to preserve the steak’s texture—re-cook eggs as needed.
Freeze: Not advised, as reheating can dry out the steak and change the egg texture.

FAQs

1. Can I use any steak cut?

Yes. Sirloin, ribeye, rump, or even skirt steak work well—adjust cook time based on thickness.

2. How do I keep the egg yolk runny?

Cook the egg sunny-side up until the whites are set but yolk surface is just held—use lower heat for better control.

3. Should the steak rest before serving?

Yes—letting it rest for a few minutes ensures juiciness and even heat.

4. Can I serve the egg and steak separately?

Absolutely—stacking is traditional, but serving on the side works too.

5. What side dishes go well with it?

Classic sides include sautéed potatoes, mixed greens, rice, or crusty bread to soak up the yolk.

6. Can I flip the egg for over-easy?

Yes—over-easy or over-medium works too, depending on your yolk preference.

7. What doneness is ideal for the steak?

Medium-rare to medium (about 130–140 °F) is standard, but cook to your personal preference.

8. Is this suitable for breakfast?

Definitely—it’s rich, savory, and protein-rich—perfect for a hearty breakfast or brunch.

9. Can I prep elements ahead?

Yes—you can prep and season the steaks in advance. Cook just before serving, and fry the eggs fresh.

10. How to add more flavor to the pan?

Use garlic, butter, fresh herbs like rosemary or thyme, or finish with a quick splash broth in the pan.

Conclusion

Bife à Cavalo is a timeless and indulgent dish that brings together perfectly seared steak and a luscious runny egg in one satisfying bite. Its simplicity is its reward: minimal prep, quick cooking, and flavors that shine. Whether as a showstopping breakfast, a casual dinner, or a weekend splurge, this steak-and-egg classic delivers comfort and culinary flair with effortless style.