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5 from 7 votes

Bife à Cavalo (Horseback-Riding Steak)

A traditional dish in both Brazil and Portugal, consisting of a grilled or sometimes deep-fried steak, with fried eggs on top.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Denise Browning


  • 2 rib eye steaks 3/4-inch thick, 15-ounce
  • 1 teaspoon salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1 tablespoon Tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 fried eggs also known as sunny-side up eggs
  • 1/4 cup small diced yellow onion
  • 2 tablespoons chopped parsley or cilantro


  • Remove steaks from the refrigerator and let sit at room temperature for 30 minutes minutes prior to cooking. Season each steak on both sides with a mixture of 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat a large, non-stick frying pan over high heat, melt the butter and stir in the oil. Cook the steaks for about 3-4 minutes per side (medium-rare to medium) or 5-6 minutes per side (medium-well to well done) and transfer to a plate. Meanwhile, cook the fried eggs in another frying pan.
  • Once steaks have been transferred to a plate, cook onions over medium heat for about 1-2 minutes in the same frying pan that the steaks were cooked in, utilizing the pan drippings, and stirring occasionally. Remove onions from the pan and place on top of the steaks. Top each steak with one fried egg and sprinkle 1 tablespoon of chopped parsley or cilantro on top. Serve immediately accompanied by fries or rice, beans, and a fresh salad. Enjoy!
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