Description
A simple yet satisfying traditional dish featuring a juicy pan-seared steak crowned with a fried egg—its name meaning ‘horseback‑riding steak’ referring to the egg perched atop like a saddle.
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
Instructions
- Remove steaks from the refrigerator ~30 minutes before cooking to reach room temperature for even cooking :contentReference[oaicite:2]{index=2}.
- Season both sides with salt and freshly ground black pepper.
- Heat a skillet (cast-iron recommended) over medium‑high heat and add olive oil (and butter if using).
- Pan-sear steaks: about 3–4 minutes per side for medium‑rare to medium; longer for well-done :contentReference[oaicite:3]{index=3}.
- Remove steaks and let them rest while you cook the eggs.
- In the same skillet, fry eggs sunny-side up in remaining fat—about 2–3 minutes—seasoning with salt and pepper :contentReference[oaicite:4]{index=4}.
- Place each fried egg atop the steak.
- Garnish with chopped parsley if desired and serve immediately, alongside fries, rice, or salad :contentReference[oaicite:5]{index=5}.
Notes
- The name ‘Bife à Cavalo’ comes from the appearance of the egg riding the steak like a saddle :contentReference[oaicite:6]{index=6}.
- Originating in Europe—France’s bifteck à cheval—the dish was adopted in Portugal and Brazil :contentReference[oaicite:7]{index=7}.
- Common accompaniments include French fries, rice, beans, or salad :contentReference[oaicite:8]{index=8}.
- Room-temperature steak ensures even cooking; resting lets juices redistribute.
- Use a well-seasoned cast‑iron pan to achieve a beautiful sear.
- Prep Time: 10 minutes (including time to bring steak to room temperature)
- Cook Time: 10 minutes
- Category: Main Course / Breakfast
- Method: Pan‑searing
- Cuisine: Brazilian / Portuguese
Nutrition
- Serving Size: 1 steak with egg
- Calories: Approx. 500–600 kcal*
- Sugar: 0 g
- Sodium: Depends on added salt
- Fat: Approx. 35–45 g (depending on cut and added fat)
- Saturated Fat: Approx. 12–15 g
- Unsaturated Fat: Approx. 20–25 g
- Trans Fat: 0 g
- Carbohydrates: 0–10 g (depending on sides)
- Fiber: 0 g
- Protein: Approx. 35–45 g
- Cholesterol: Approx. 215 mg (from egg and meat)
