📝 About This Recipe
A cornerstone of Brazilian comfort food, Bife a Cavalo literally translates to 'Steak on Horseback,' referring to the two golden fried eggs that sit atop a perfectly seared beef steak. This dish is a celebration of simple, high-quality ingredients, featuring garlic-marinated beef and a rich, runny yolk that creates a natural sauce for the meat. It is a hearty, protein-packed staple found in every corner of Brazil, from humble roadside diners to sophisticated family dinner tables.
🥗 Ingredients
The Beef
- 4 pieces Top Sirloin or Picanha steaks (cut 3/4 inch thick, at room temperature)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (for searing)
The Eggs and Sauté
- 8 pieces Large Eggs (2 per person)
- 2 tablespoons Unsalted Butter (for frying eggs)
- 1 large Yellow Onion (thinly sliced into rings)
- 1 tablespoon Red Wine Vinegar (to deglaze the pan)
Traditional Sides
- 3 cups White Rice (cooked and fluffy)
- 2 cups French Fries (golden and crispy)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the steaks dry with paper towels to ensure a perfect crust. Rub both sides of the steaks with the minced garlic paste, salt, and black pepper. Let them marinate at room temperature for 15 minutes.
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2
Heat a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil and wait until it begins to shimmer.
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3
Place the steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached. Do not crowd the pan; cook in batches if necessary.
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4
Remove the steaks from the skillet and transfer them to a warm plate. Tent loosely with aluminum foil and let them rest for at least 5 minutes to keep the juices inside.
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5
In the same skillet used for the meat, add the sliced onion rings. Sauté them in the beef drippings for 3-5 minutes until they are soft and slightly caramelized.
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6
Splash the red wine vinegar into the pan to deglaze, scraping up any browned bits (fond) from the bottom. Once the onions are glazed, remove them and set aside.
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7
In a separate non-stick frying pan, melt the butter over medium heat. Carefully crack the eggs into the pan, keeping the yolks intact.
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8
Fry the eggs sunny-side up for about 3 minutes until the whites are set but the yolks remain liquid and runny. Season the eggs with a pinch of salt.
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9
To assemble, place one rested steak on each plate. Spread a portion of the sautéed onions over each steak.
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10
Gently place two fried eggs on top of each onion-covered steak (the 'saddle' on the 'horse').
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11
Garnish with a sprinkle of fresh parsley and serve immediately while the eggs are hot and runny.
💡 Chef's Tips
Always use room temperature meat to ensure even cooking and a tender texture. Don't skip the resting phase for the steak; it allows the fibers to relax and retain flavor. For the most authentic experience, ensure the egg yolks are runny so they act as a sauce for the beef. If you prefer a more 'Brazilian' flavor, add a pinch of cumin to the garlic rub. Use a high-smoke point oil for the steak sear to avoid a bitter, burnt taste.
🍽️ Serving Suggestions
Serve alongside Brazilian white rice and crispy shoestring fries for the classic 'Prato Feito' look. Pair with a cold Brazilian lager or a refreshing glass of Guaraná soda. A side of Farofa (toasted cassava flour) adds a delightful crunch to the plate. Add a small green salad with a lime vinaigrette to cut through the richness of the yolk and beef. Offer Malagueta pepper oil on the side for those who enjoy a spicy kick.