Brazilian Steak with Fried Egg (Bife à Cavalo)
A cavalo means “horseback” in Portuguese, and this comfort-food dish is so named because the egg is “riding horseback” on the fried steak. To be very authentic, serve with roasted potatoes and salad.
Serves: 2Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 2 steaks (6 oz. each) with visible marbling (strip steak, rib steak, or porterhouse)
- 1 clove garlic, minced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 2 large eggs
- 2 Tbsp. chopped fresh parsley
- If needed, dry the steaks well with paper towels. Sprinkle both sides of the steaks with garlic, salt, and pepper and let rest for 15 minutes.
- Heat the oil in a large heavy skillet (cast iron works well) over high heat until skillet is very hot (almost smoking). Add the steaks and cook for about 5 minutes without turning them. When you start to see the juices coming to the surface, turn the steaks.
- Cook the steaks for 3–5 minutes on the other side, or until well browned (thinner cuts need less cooking time). Touch the center of the steaks to test for doneness. If it’s very soft, the steak is rare. If it feels firm, the steak is well done. If it’s somewhere in the middle, the steak is medium. When cooked to desired doneness, remove steaks from skillet, place them on a plate, and cover with foil.
- Add the butter to the skillet and reduce heat to medium. Pour the eggs into the skillet, cook until the whites are firm, and season with salt and pepper.
- Top each steak with a fried egg, garnish with parsley, and serve immediately.