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Steak and egg on a plate garnished with parsley, portrait orientation

Brazilian Steak and Egg (Bife à Cavalo)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2


  • 2 half-inch top sirloin steaks 1/2 pound each
  • 2 eggs
  • 4 tablespoons and 1 teaspoon extra-virgin olive oil
  • 1 large garlic
  • Salt
  • Pepper


  • Allow the steaks and eggs to come to room temperature before cooking.
  • Set two plates to keep warm.
  • Press the garlic onto the steaks.
  • Use your fingers to spread the pressed garlic, distribute to both sides of the steaks.
  • Salt and pepper the steaks on both sides.
  • Heat 4 tablespoons of olive oil in a small skillet over low heat.
  • Then heat a large skillet over medium-high heat.
  • Place the eggs in the heated oil, top with salt and pepper, and allow the eggs to fry slowly.
  • Meanwhile, add 1 teaspoon of olive oil to the hot large skillet, spread the oil over the bottom of the pan.
  • Sear the steaks until well caramelized on both sides.
  • Transfer to the warm plates.
  • Return to the eggs and flick some of the hot oil over the yolks to cook to desired doneness.
  • Remove the eggs from the pan, lightly shake off any excess oil, and place the eggs on top of the steaks.
  • Garnish with chopped parsley and serve.