Bife à Cavalo (Steak and Eggs Recipe)
User Reviews
5
Bife à Cavalo (Steak and Eggs Recipe)
Description
This recipe for Bife à Cavalo begins by allowing ribeye steaks to reach room temperature for even cooking. They are then seasoned and seared in a hot cast iron skillet with olive oil until medium-rare to well done. After resting the steaks, eggs are cooked sunny-side-up in the same pan, seasoned, and placed on top of each steak. This technique imparts rich flavor to the eggs from the beef drippings.
The resulting dish balances the hearty, juicy texture of ribeye with the creamy yolk of the eggs, adding richness and moisture. The lightly seasoned steaks highlight the quality of the beef without overpowering it. Cooking the eggs sunny-side-up preserves the runny yolk characteristically enjoyed with this dish.
Traditionally served with sides like French fries, rice, or salad, the steak and eggs can also be enjoyed inside bread for a sandwich. Oven-roasted vegetables or potato wedges complement the dish well. This recipe is versatile and suitable for a substantial breakfast, brunch, or dinner.
For tender steaks, allow meat to come to room temperature before cooking, use a meat mallet if desired, and let the steak rest for several minutes before slicing against the grain. Leftover steak stores well refrigerated for two days and freezes up to two months when wrapped properly. However, leftover cooked eggs should not be frozen and are best consumed fresh.
Ingredients
- 2 rib eye steak ¾-inch thick, 15-ounce
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided, freshly ground
- 2 tablespoons olive oil
- 2 egg also known as sunny-side up eggs, large
Instructions
- Before you begin, be sure to remove the steaks from the fridge and let them sit at room temperature for 30 minutes. This helps ensure the steak cooks as evenly as possible. Season the steaks on both sides with 1 ¾ teaspoon salt and ¾ teaspoon pepper.
- Heat a large cast-iron skillet over medium-high heat. Add the oil and then the steaks. Cook for either 3-4 minutes per side for medium-rare to medium or 5-6 minutes per side for medium to well done. Remove the steaks and place on a plate to rest while you cook the eggs.
- Cook the eggs in the same skillet. See how to cook perfect sunny side up eggs. It takes about 2-3 minutes over medium-low heat. Season eggs with remaining salt and pepper. Serve each egg on top of each steak.
Notes
- Allow steaks to reach room temperature before cooking to ensure even doneness.
- For tenderizing, a meat mallet can be used before cooking if desired.
- Let steaks rest at least 5 minutes after cooking before slicing against the grain for best texture.
- Serve traditionally with sides such as French fries, rice, salad, or roasted vegetables.
- Leftover steak keeps refrigerated up to 2 days and freezes well for 2 months if wrapped tightly.
- Remove cooked eggs before freezing leftover steak; eggs can only be frozen raw.
- Leftover steak and eggs make a good sandwich filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 2389mg | 100% |
| Potassium | 61mg | 1% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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