Entree: Brazil – Rio de Janeiro – Bife à Cavalo (Pan-fried beef steak topped with a fried egg, commonly served with rice and fries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 beef steaks (alcatra, rump, or sirloin), approx. 8 oz (225 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter
- 2 large eggs, approx. 1 3/4 oz (50 g) each
- 1 large garlic clove, minced (about 0.106 oz (3 g))
- 1 tbsp (15 ml) olive oil (for finishing, optional)
- 1 tbsp (15 g) chopped fresh parsley for garnish
- 1 cup (200 g) long-grain white rice, uncooked (to serve)
- 2 medium russet potatoes, cut into fries, about 1 lb (450 g) (to serve)
- Vegetable oil for frying potatoes as needed
- Salt for seasoning fries to taste

Show original ingredient measurements

- 2 beef steaks (alcatra, rump, or sirloin), approx. 8 oz (225 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter
- 2 large eggs, approx. 50 g each
- 1 large garlic clove, minced (about 3 g)
- 1 tbsp (15 ml) olive oil (for finishing, optional)
- 1 tbsp (15 g) chopped fresh parsley for garnish
- 1 cup (200 g) long-grain white rice, uncooked (to serve)
- 2 medium russet potatoes, cut into fries, about 1 lb (450 g) (to serve)
- Vegetable oil for frying potatoes as needed
- Salt for seasoning fries to taste

Instructions

1. Prepare sides: rinse rice and cook according to package or stovetop directions while you prepare the steaks. For fries, rinse cut potatoes, pat dry, and fry twice if possible — first at 325°F (160°C) until tender, then at 360°F (180°C) until golden and crisp; drain and season with salt.
2. Season steaks: pat steaks dry and season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Let rest 10 minutes at room temperature.
3. Sear steaks: heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 g) butter in a heavy skillet over medium-high heat until shimmering. Add steaks and sear 3–4 minutes per side for medium-rare to medium, adjusting time for thickness. Baste with pan juices and transfer steaks to a warm plate; tent loosely with foil to rest 5 minutes.
4. Flavor with garlic: lower heat to medium, add remaining 1 tbsp (15 ml) vegetable oil and minced garlic to the skillet, sauté briefly until fragrant (about 30 seconds) without burning. Add remaining 1 tbsp (15 g) butter and swirl. Spoon garlic-butter over the rested steaks.
5. Fry the eggs: in a separate small nonstick skillet, heat a little oil or butter over medium heat. Crack eggs and cook sunny-side-up until whites are set but yolks remain runny, 2–3 minutes; for over-easy, flip briefly.
6. Assemble: place each steak on serving plates, top each with one fried egg, sprinkle chopped parsley, and serve immediately with rice and fries on the side.