Bitoque | Steak with a Fried Egg and Butter Pan Sauce
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A classic Portuguese recipe with pan fried steak topped with a Friday egg drizzled with a butter sauce.
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8-12 oz steak
1 clove of garlic
1 egg
3 TBSP butter
1/4 cup wine
salt and pepper to taste
1. Tenderize the steak with a tenderizing hammer.
2. Salt the steak and nail the garlic into the steak.
3. Pre-heat your frying pan. Cook the steak to you taste.
4. Remove the steak and hold on a plate. Deglaze the pan with wine. Turn off the flame and add 2 TBSP of butter.
5. In a different pan cook you fried egg in butter.
6. Put the steak on a plate; drizzle the steak with the deglazed butter sauce. Put the fried egg on top.
Пікірлер: 17
Im from Portugal traditional this is made with rice and lemon as a side too and
I had exactly this food but with rice in Macau called Minchi 😁
Yumm
Watching this as I’m eating bife regional 😂
That looks amazing. What are the differences between this and Bife a Portuguesa? I had it at a festa a while back, and I recall that the steak tasted a bit like linguiça (and it was served with rice).
@JustCookwithMichael
3 жыл бұрын
HI, I believe they're both names for the same dish; another name is bife à cavalo.
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2 жыл бұрын
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2 жыл бұрын
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2 жыл бұрын
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Forgot the bread to soak up the egg and sauce. What kind of portuguese bread do you recommend?
@JustCookwithMichael
3 жыл бұрын
I grew up with Bolo do Caco so that would be my recommendation. Thanks! Here is a link to a recipe: kzread.info/dash/bejne/fIeLqqeSgJbAmKw.html
@eyeonlife
3 жыл бұрын
Papo Seco all day everyday.
@m.m.serafim784
3 жыл бұрын
Bolo do caco is good, paposeco is great but Alentejo bread is the best. Nice job. Greetings from Évora
Bitoque=bife com ovo a cavalo because it's a steak "being ride" by an egg. It's usually served in low end restaurants and cervejarias, with some fries (not much, so forget the potatoes saute). Usually, people eat a bitoque either on the run at lunch time, or late in the evening after a movie, for example. There is NO sirloin or eye rib bitoque. It's "do acem" meat, as to do with the way the cow is cut, and it's a cheaper meat. The steak is cut very, very thin. The Bife a casa, it's the same meat (do acem) but bigger, served with fries, rice, and salad on a PLATTER, while a bitoque is served on a PLATE. And, no there's no linguica ou chourico.