Brazilian-style Steak and Eggs Recipe, known as Bife à Cavalo, pairs juicy ribeye steak with sunny-side-up eggs and rich, runny yolks, using just five ingredients.
Known in Brazil as Bife à Cavalo, this breakfast steak recipe combines seasoned ribeye with fried eggs in one skillet. The recipe needs no marinade or complicated seasonings, and you can substitute top sirloin, tenderloin, or New York strip for ribeye. Brazilian cheese bread and roasted potatoes work well alongside it. For a different egg preparation, follow my boiled eggs guide.
Quick Look: Bife à Cavalo
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 10 minutes
- 🕒 Resting Time: 30 minutes
- ⏲️ Total Time: 45 minutes, including resting time
- 🍽️ Servings: 2
- 🥩 Texture: Tender, juicy ribeye with a seared exterior and soft, runny egg yolks
- 🧂 Key Ingredients: Ribeye steak, eggs, olive oil, salt, and black pepper
- 🍳 Egg Topping: Sunny-side-up eggs
- 🥘 Cooking Method: Cast-iron skillet
- 🔄 Steak Options: Ribeye, top sirloin, tenderloin, New York strip, or T-bone
- ⭐ Difficulty: Beginner-friendly
- Why This Recipe Works: Ribeye's marbling helps keep the steak juicy and tender, and a quick sear gives it a browned crust. Resting the meat helps retain its juices, and cooking the eggs over lower heat keeps the yolks runny.
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Jump to:
- Quick Look: Bife à Cavalo
- What is Bife à Cavalo?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Bife à Cavalo
- Expert Tips for Bife à Cavalo
- FAQ About Bife à Cavalo
- What to Serve with Bife à Cavalo
- More Ways to Cook Steak
- Bife à Cavalo (Steak and Eggs Recipe)
- Storage and Reheating
What is Bife à Cavalo?
Bife à Cavalo is a popular dish in Brazil and Portugal made with pan-fried or grilled steak topped with fried eggs. The name means "horseback riding steak," a reference to the eggs sitting on top of the meat.
The dish has a connection to the French Bifteck à Cheval, or Steak à Cheval. You'll also find similar versions across South America, including Bife a Caballo in Argentina and Bistec a Caballo in Colombia. Peru and Chile have a related dish called Lomo a lo Pobre, which also includes steak and fried eggs.
Although steak and eggs often appear on American breakfast menus, Bife à Cavalo is also commonly eaten for lunch or dinner in Brazil, usually with rice, French fries, or salad.
Ingredients
- Ribeye steaks – 2 steaks, about ¾ inch thick. Their marbling gives the beef a rich flavor and helps keep it tender and juicy during searing.
- Eggs – 2 large. Sunny-side-up eggs add creamy, runny yolks that pair well with the seared steak.
- Olive oil – 2 tablespoons. Helps the steaks develop a browned crust in the hot skillet.
- Salt – 2 teaspoons, divided. Brings out the beef's natural flavor and seasons the eggs.
- Freshly ground black pepper – 1 teaspoon, divided. Adds a mild, earthy warmth to the steak's seasoning.
How to Make Bife à Cavalo
- Prepare the steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes to help them cook evenly. Season both sides with 1 ¾ teaspoons of salt and ¾ teaspoon of freshly ground black pepper.
- Heat the skillet: Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil.
- Cook the steaks: Place the steaks in the hot skillet and cook for 3–4 minutes per side for medium-rare to medium, or 5–6 minutes per side for medium to well done.
Note: Cooking times vary depending on steak thickness and skillet temperature. Use a meat thermometer to check for your preferred doneness. - Rest the steaks: Transfer the steaks to a plate and let them rest while you prepare the eggs.
- Cook the eggs: Reduce the heat to medium-low and fry the eggs in the same skillet for about 2–3 minutes. Season with the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper.
Note: Check my sunny-side-up eggs recipe for more tips and a short cooking video. - Assemble and serve: Place one fried egg on top of each steak. Sprinkle with freshly chopped herbs, if desired, and serve immediately.
FAQ About Bife à Cavalo
Ribeye is my first choice because its marbling keeps the meat juicy and tender. New York strip offers a firmer texture, top sirloin is a more affordable option, and tenderloin works well if you prefer a leaner, softer cut.
Yes. Steak and eggs contain very few carbohydrates, and the other ingredients add minimal amounts. However, serving the dish with rice, potatoes, or bread increases the total carbohydrate content.
No. A heavy-bottomed stainless steel skillet works well, too. Cast iron holds heat particularly well for searing steak, but either option can give you a browned crust. Just make sure the skillet is properly preheated.
The skillet may be too hot or need more oil. After cooking the steak, lower the heat and add a bit more oil if the pan looks dry. If your cast-iron skillet isn't well-seasoned, a separate nonstick pan may be easier for frying the eggs.
What to Serve with Bife à Cavalo
- Rice: White rice is a classic side for Brazilian steak and eggs. Try Brazilian rice for a garlic-seasoned version that goes well with the steak and fried egg.
- French Fries: Crispy fries are another popular choice in Brazil. For something different, try crispy smashed potatoes with their golden, crunchy edges and soft centers.
- Fresh Salad: A simple lettuce and tomato salad with vinaigrette adds freshness to the plate. Heart of palm salad is another option with a mix of vegetables and a light dressing.
- Vegetables: Roasted zucchini, carrots, or green beans pair well with the beef. Roasted carrots and parsnips add a slightly sweet flavor to the meal.
- Bread: Toasted bread is another way to enjoy steak and eggs. Slice the steak thinly and tuck it between two slices of bread with a fried egg for a sandwich.
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Bife à Cavalo (Steak and Eggs Recipe)
Equipment
- skillet
- stovetop
Ingredients
- 2 ribeye steaks – ¾ inch thick, 15 ounces
- 2 teaspoons salt – divided
- 1 teaspoon freshly ground black pepper – divided
- 2 tablespoons olive oil
- 2 large eggs – for sunny-side-up eggs
Instructions
- Prepare the steaks: Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes to help them cook evenly. Season both sides with 1 ¾ teaspoons of salt and ¾ teaspoon of freshly ground black pepper.
- Heat the skillet: Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil.
- Cook the steaks: Place the steaks in the hot skillet and cook for 3–4 minutes per side for medium-rare to medium, or 5–6 minutes per side for medium to well done.Note: Cooking times vary depending on steak thickness and skillet temperature. Use a meat thermometer to check for your preferred doneness.
- Rest the steaks: Transfer the steaks to a plate and let them rest while you prepare the eggs.
- Cook the eggs: Reduce the heat to medium-low and fry the eggs in the same skillet for about 2–3 minutes. Season with the remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper.Note: Check my sunny-side-up eggs recipe for more tips and a short cooking video.
- Assemble and serve: Place one fried egg on top of each steak. Sprinkle with freshly chopped herbs, if desired, and serve immediately.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover steak and eggs in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking. Freeze: Wrap leftover cooked steak tightly in plastic wrap, cover with aluminum foil, and place it in a labeled freezer-safe bag for up to 2 months. Freeze the steak separately, as fried eggs don't freeze well. Thaw: Transfer frozen steak to the refrigerator and let it thaw overnight. Reheat: Reheat the steak in a skillet or oven until its internal temperature reaches 165°F. Cook fresh eggs to serve with the reheated steak.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
How could any man not appreciate starting out the day with a wonderful meal like this. Actually they we would all enjoy this meal anytime of the day.
I love your Bife à Cavalo recipe. So easy and so perfect. Great tip on letting the steak sit out at room temperature before preparing!
Yes, it helps to cook the meat uniformly!
oooh...this such a mouthwatering recipe till date....it looks sooo yummy & too delicious as well.....i will trying to making this upcoming weekend....Thanks for sharing.....!
This steak looks delicious!
When I lived in Recife I at this all the time. - a few, small super hot red peppers that had be cured in Alcohol on the side and I was a happycamper.
Your photos are really good and I can't wait until next Sunday to plate a steak with beautiful sunny side up egg. And I've never heard of deep frying a steak. That would be a treat.
Hi, Lea Ann! I hope you enjoy this dish. It became a real family fave...Both my husband and little children love it. In Brazil, the deep-fried steak is a variation to the method described on the recipe above. Wishing you a great week!!!
Get out of my head!!! This is exactly what I need with maybe some horseradish cauliflower and some crunchy bread. It looks positively divine!
Hi, Hanna! I am so glad that you loved this dish... Sandwich and devour it!!!! 🙂
The hubby would think he'd died and gone to heaven if he found this on his breakfast plate! Beautifully done, Denise!
Thanks, Liz! This is great also for lunch/dinner...I hope you can make for him one day.... xx
This seems to me as a perfect way to eat a steak!
Thanks!! It is a family fave...
one of our friends loves steaks....and we are just imagining how happy she would be if we serve her this sunny looking,hearty breakfast on one fine winter morning,thanks for the inspiration Denise,we will just have to work our way through this well explained recipe for a happy friend 🙂
Hi, Kumar! I hope you introduce this dish to your friend. Everyone that have eaten, loved it. That's why it is not only popular in Brazil but also in many other countries from South America. Enjoy!
This is what we call "a lo pobre" (poor), and I don't know why because the egg make the meat complete meal.
Hi, Nydia! I mentioned this Peruvian expression in my post. It is a dish that Brazil shares with many other countries from South America.
My husband and sons are huge meat fans and after looking at your gorgeous
pictures they made me promise to prepare this yummy dish soon 🙂
Hi, Daniela! Both my husband and children are fans of this dish. I hope your family enjoyed it as much as we did. Have a happy weekend!
Denise, I don't even like steak, but you had me drooling! GAH how does that happen????
You put a smile on my face, Shashi! Thanks a lot. Enjoy your weekend...
My husband adores ribeye! This would be a fantastic weekend treat! With fries of course!
Thanks, my dear!!!! Enjoy...Have a wonderful weekend!
This is something that would make my hubs very very happy. I'm sure he'd squeeze between two pieces of baguette too 🙂
That's how I love to eat mine, sandwiched!! 🙂 Thanks for stopping by. xx
This looks so amazing Denise! My kids would be so happy to have Bife A Cavallo for dinner. They love meat and I don't make it enough to satisfy their carnivorous appetites. I'm going to surprise them with this. Thanks so much for the inspiration. PS I found your blog on Pinterest and I'm looking forward to exploring!
Hi, Lisa! What a pleasure to have you here...Welcome to From Brazil To You! I hope your children enjoy this dish as much as my little ones did. Wishing you a great weekend!
It looks delicious Denise! Wonderful combination, we make the same dish ourselves with pork steaks:) Thank you!
PS In instructions step 1, you typed the word minutes two times:)
I had no idea that in Greece there is a version of this dish made with pork chops. I'd love to try your version as well. Thanks a lot for pointing out the double word/typo 'minutes'. I'll correct it in a sec. Wishing you both a wonderful weekend!
This post make me drool big time. I LOVE eating a meal like this. Fried egg on top! In Japan we say one egg per day for health, and it's so frustrating because my mom used to cook an egg for me in the morning, but I also want to put fried egg on top of a food for dinner! Not to mention I love egg sandwich too.... anyway... I love eggs, and this steak is AWESOME!
Although we serve this dish in Brazil with fries and other accompaniments, I do prefer mine between 2 slices of bread, as a sandwich. If you try this dish, you won't regret it! Have a great weekend and thanks for stopping by!
How do you come up with such gorgeousness! I LOVE this dish. Steak and eggs..what more can one ask for!
Sonali: You are so sweet! It makes me happy to know that you loved this dish...I hope you make it one day and enjoy! xx
Denise, what an amazing looking steak! I love steaks with eggs for breakfast - I even posted a recipe on my blog for breakfast flank steak + eggs. Yummy! Pinned!
Thanks a lot, Julia! I did see yours and looked terrific!!!!
Manservant would love this!
Hey, abbe! I love to have your visits. I hope you make this dish to your family...It is a crowd-pleasing meal!
Hmmm this sounds great, Only one problem... in my house they- hubby and kids- eat their meat well done.. and I have a huge problem with meat since we landed here in the US. I can not find a cut that is tender enough to be well done when fried... I keep boiling and boiling and boiling the meat for 3 - 4 hours until it is done enough for my family. I am going to try them for me 🙂 and may be will make a chicken version for them... fair enough? Thanks dear for the recipe....
P.S.: It really sounded weird ...LOL
Hi, Amira! This rib eye steak is appropriate for grilling and cooking in high temperatures yet it is still tender. If you want to cook it medium-well to well-done, please add 1 to 2 minutes per side to the time stated in the recipe. Thanks for stopping by!
hmmm then may be I should try it for them as well... thanks for the advice my friend.
My pleasure, Amira!!!!!
You and me at fried steak! Yummy! This looks delicious Denise and I think I'd definitely want some fries with that. One of my fave French dishes is Steak Frites, but with this one you get an egg too!
Thanks, Nazneen! This is double protein... 🙂
That is an interesting name! I haven't heard of this dish before, but it looks terrific. Thanks so much for sharing with us!
Hi, John! Thanks a lot...It is my pleasure!
I want to come to your house for dinner Denise, this sounds fantastic! I thought the name came from the fact that you'd get so hungry riding horses you'd need something hearty and delicious! 🙂
LOL...Thanks, Chris! You put a smile on my face on a day that it is much needed. Have a glorious day!
Steak and fried eggs. Anytime, Denise.
Hi, Lail! I am glad that you have enjoyed our latest dish... xx
Thanks for stopping by, Lail!
You have just defined the right way to have a steak - with a fried egg!!!!! It looks out of this world!!! Loved it 🙂
Thanks, Shema! My family and I enjoy this steak with fried eggs on top a lot.