Steak with Fried Egg – Portuguese Bitoque
Bife com Ovo a Cavalo

Steak with Fried Egg or Portuguese Bitoque is versatile and can be enjoyed throughout the year.

However, it shines particularly well in cooler months such as fall and winter when hearty, protein-rich meals are most comforting.

The butter and garlic add warmth, while the richness of the steak satisfies cold-weather appetites.

In summer, it pairs beautifully with fresh garden salads and crisp wines, proving its adaptability to every season.

Quality beef steak can be purchased at local butcher shops, farmer’s markets, or high-quality grocery stores. A butcher will often provide cuts that are fresher and more customizable than packaged supermarket meat.

Prosciutto is widely available at specialty food shops, Italian or Portuguese delis, and gourmet sections of supermarkets. It is important to choose a thinly sliced prosciutto with a balanced fat-to-meat ratio.

Garlic, bay leaves, white wine, butter, salt, and pepper can all be found at any grocery store. For wine, a dry white variety works best, and using one you would drink ensures a better final flavor.

Yes, while the recipe traditionally calls for beef steak, you can substitute with pork chops, chicken breasts, or even lamb for a twist. Each meat brings a different flavor to the dish.

If prosciutto is unavailable, thinly sliced ham, pancetta, or even smoked bacon can provide a similar salty and savory note.

You can use chicken broth or vegetable stock with a squeeze of lemon juice as an alternative to white wine. This will still give you acidity and depth.

Olive oil can be used instead of butter for a lighter version, though butter gives a richer, more traditional flavor.

Steak with Fried Egg works wonderfully as a main course in a Portuguese-inspired menu.

As an appetizer, you can serve caldo verde (Portuguese kale soup), Portuguese Garlic Shrimp, or Portuguese Steamed Clams in wine, followed by the steak dish.

For the dessert, you can serve Paste de Nata (Portuguese Custard Tarts).

A dry white wine such as Vinho Verde pairs beautifully, complementing the garlic and butter.

For red wine lovers, a Portuguese Douro red is bold enough to stand alongside the beef.

The best non-alcoholic alternative is sparkling water with lemon or a non-alcoholic grape juice can provide refreshment without overpowering the flavors of the steak.

Leftovers can be stored in an airtight container in the refrigerator for up to two days.

Though it is best to cook the egg fresh and not reheat it.

Freezing is not recommended for this dish because the egg and prosciutto lose their texture when thawed. However, the steak itself can be frozen before cooking.

Here are my tips on how to make this recipe perfect:

1. Always let the steak come to room temperature before cooking, season generously, and sear in butter and garlic.
2. Resting for five minutes keeps it juicy.
3. The egg should be fried in olive oil over medium-low heat, leaving the yolk runny for a natural sauce.
4. Lightly frying the prosciutto enhances its crispiness and flavor.
5. Deglaze the pan with white wine and bay leaves after searing, reduce until slightly thickened.
6. For presentation, place the steak in the center, arrange prosciutto slices on top of it, top with the egg, spoon over the sauce, and finish with cracked pepper.