Bife a Cavalo

Ingredients

• 4beef steaks
• 4eggs
• 2 tbspoil
• 2 clovesgarlic
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 4 beef steaks generously with fine sea salt and freshly ground black pepper on both sides. Press the seasonings into the meat with your fingers to ensure they adhere well. This step enhances the flavor of the meat, allowing the salt to penetrate the surface.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers and is hot but not smoking, carefully place the steaks in the pan. Avoid overcrowding the pan; if necessary, cook in batches. Brown the steaks for about 2-3 minutes on each side, until they develop a deep, rich color and a crust forms.
3. After browning, reduce the heat to medium. Continue to cook the steaks until they reach your desired level of doneness. For medium-rare, the meat should feel slightly springy when pressed with a finger. Remove the steaks from the pan and let them rest on a plate, loosely covered with foil to keep warm.
4. While the steaks rest, finely chop 2 cloves of garlic. In the same skillet, add the garlic to the remaining oil and sauté over medium heat until fragrant and golden, about 1 minute. Be careful not to burn the garlic, as it will turn bitter.
5. Crack 4 eggs into the skillet with the garlic, taking care not to break the yolks. Fry the eggs until the whites are set but the yolks remain runny, adjusting the heat as necessary. The edges of the whites should be slightly crispy and golden.
6. Place each steak on a serving plate and top with a fried egg. The runny yolk will act as a rich sauce for the steak. Taste a small piece of steak and adjust the seasoning with more salt and pepper if needed.
7. Serve the Bife a Cavalo immediately, accompanied by rice, bread, or a fresh salad. The combination of the savory steak and the creamy yolk creates a comforting and satisfying dish perfect for sharing.