Bife à Cavalo (Steak and Eggs Recipe)

Ingredients

• 2 steaks, 2 cm thick (3/4 inch), 425 g each (15 oz each)rib-eye steaks
• 2 teaspoons, dividedsalt
• 1 teaspoon, dividedfreshly ground black pepper
• 2 tablespoonsolive oil
• 2 largeeggs

Instructions

1. 1

   Season the steaks

   Take the steaks out of the fridge and leave them at room temperature for 30 minutes so they cook more evenly. Season both sides with 1 3/4 teaspoons of the salt and 3/4 teaspoon of the pepper.

2. 2

   Cook the steaks

   Heat a large cast-iron frying pan over medium-high heat, then add the oil and steaks. Cook for 3–4 minutes per side for medium-rare to medium, or 5–6 minutes per side for medium to well done. Transfer the steaks to a plate to rest while you cook the eggs.

3. 3

   Fry the eggs

   Cook the eggs in the same pan over medium-low heat for about 2–3 minutes, until sunny-side up. Season with the remaining salt and pepper, then serve one egg on top of each steak.

What is Bife à Cavalo?

Bife à Cavalo is a Brazilian dish of steak topped with a fried egg; its name translates roughly as “steak on horseback”. It is often served as a hearty everyday meal, commonly alongside rice, beans or chips.

This version keeps the combination straightforward: rib-eye brings richness, while a sunny-side-up egg adds a soft yolk and a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 191 calories, 6g protein, 1g carbs, 18g fat.

The rib-eye and eggs provide most of the protein and fat, while the olive oil adds further fat; the eggs contribute a small amount of carbohydrate. For a more balanced plate, serve a portion with vegetables or a salad, and add rice or beans if you want a more substantial meal.

Choosing and seasoning the steak

Rib-eye: its marbling helps keep the steak succulent in a hot pan. The specified steaks are thick enough to develop a seared exterior while staying tender inside.

Seasoning: salt and pepper are divided between the beef and eggs. Season both sides of the steaks evenly, reserving the stated amounts for the eggs.

Getting an even cook

Room temperature: the method calls for leaving the steaks out for 30 minutes before cooking. This helps them cook more evenly from edge to centre.

Hot pan: heat the cast-iron pan over medium-high before adding the oil and steaks. Use the stated cooking times as a guide, since the finished doneness also depends on the pan and steak.

Resting the steaks

Rest: move the cooked steaks to a plate while the eggs fry. This gives the meat a chance to settle and keeps it from being cut into straight from the pan.

Pan juices: cook the eggs in the same pan, as directed, so the dish makes use of the cooking surface and its remaining flavour.

Sunny-side-up eggs

Gentle heat: lower the pan to medium-low for the eggs and allow about 2–3 minutes. Keep an eye on the whites as they set.

Serving: place one egg on each steak. The runny yolk, if that is how you like your eggs, acts as a rich sauce for the beef.

What to serve alongside

For a Brazilian-inspired plate, serve the steak and egg with rice and beans. A green salad or cooked vegetables also make a fresh counterpoint to the rich beef and yolk.

Add any sides separately so the steak can rest and the eggs can be served as soon as they are cooked.

Recipe notes & tips

• Pat the steaks dry before seasoning if their surfaces are moist.
• Use a large pan so the steaks have room to sear rather than crowding each other.
• Turn the steaks once during cooking and follow the time range for your preferred doneness.
• Keep the reserved salt and pepper separate so they are ready for seasoning the eggs.
• Serve soon after cooking so the eggs are warm and the yolks retain their soft texture.

Variations

• Add garlic: season the steaks with a little garlic alongside the salt and pepper.
• Use another cut: choose a similarly thick steak and adjust the cooking time to suit its size.
• Add onions: cook sliced onions in the pan after the steaks and serve them alongside.
• Serve with rice and beans: add these familiar Brazilian-style accompaniments for a fuller plate.
• Add greens: serve with a simple salad or cooked leafy vegetables for freshness.

Common mistakes to avoid

• Skipping the resting time: the steaks may cook less evenly, so leave them out for the stated 30 minutes before cooking.
• Starting with a cool pan: the steaks may not sear well, so preheat the cast-iron pan over medium-high heat.
• Overcooking the steak: it can become less tender, so use the shorter or longer time range according to the desired doneness.
• Using high heat for the eggs: the bottoms may cook too quickly, so lower the pan to medium-low.
• Forgetting the reserved seasoning: the eggs can taste under-seasoned, so add the remaining salt and pepper before serving.

How to store

Refrigerate leftover steak and eggs in a covered container and eat within 2 days. Reheat gently in a frying pan until hot; the egg yolk will set further when reheated.

Frequently asked questions