Portuguese Bife à Casa Recipe with Egg and Potatoes 🇵🇹🥩
Juicy pan-seared steak served with crispy sliced potatoes, a fried egg and a rich Portuguese-style molho made with garlic, bay leaf, white wine, beer and pimenta moída.
Equipment
- cast iron skillet
- dutch oven or deep pot for frying
- instant-read thermometer
- wire rack or paper towel for lining
Ingredients
- 2 sirloin or striploin steaks
- 1 teaspoon coarse salt
- black pepper to taste I like a lot of pepper on my steaks!
- 1 teaspoon paprika
- 1 tsp garlic powder
- 1 tablespoon pimenta moída
Potatoes and eggs
- 2-4 medium Yukon golden potatoes or russet potatoes
- neutral frying oil I like to use avocado oil for frying
- salt to taste
- 2 large eggs
For the Molho (sauce)
- 1 tablespoon butter
- 3 garlic cloves thinly sliced
- 1 bay leaf
- 1 tablespoon pimenta moída
- 1-2 teaspoon paprika
- 1 tablespoon mustard
- 2 teaspoon Worcestershire sauce
- ½ cup dry white wine use Portuguese if possible
- ¼ cup beer use super bock if possible
- ¾ cup beef broth
- 1 tablespoon butter
- cracked pepper to taste optional
Instructions
- 1. Place the steaks in a shallow dish. Season with salt, cracked black pepper, paprika, garlic powder and pimenta moída. Coat both sides, cover and refrigerate for at least 30 minutes or up to 4 hours.
- 2. Remove the steaks from the refrigerator 20 to 30 minutes before cooking. Pat the steaks lightly dry.
- 3. Slice the potatoes slightly thinner than ¼ inch. Soak them in cold water for 20 to 30 minutes. Drain and dry extremely well.
- 4. Heat the frying oil to 350°F or 175°C. Fry the potatoes in small batches for 4 to 6 minutes, or until golden and tender. Drain and season with salt.
- 5. Heat a large cast-iron skillet over medium-high heat. Sear the steaks without overcrowding the pan. Cook ¾-inch steaks for approximately 2½ to 3 minutes per side or 1-inch steaks for approximately 3½ to 4 minutes per side for medium.
- 6. Transfer the steaks to a plate when they reach approximately 140°F or 60°C for medium. Cover loosely and rest while preparing the molho.
- 7. Lower the skillet to medium heat. Add 1 tablespoon of butter, the sliced garlic and bay leaves. Cook for 30 seconds.
- 8. Stir in the pimenta moída, paprika.
- 9. Slowly pour in the white wine while scraping the bottom of the skillet. Add the beer and beef broth.
- 10. Add Mustard and Worcestershire sauce and whisk until completely whisked in.
- 11. Simmer uncovered for 6 to 8 minutes, or until the molho lightly coats the back of a spoon.
- 12. Add the juices from the resting steaks. Taste and adjust the seasoning. Turn off the heat and stir in the cold butter.
- 13. Fry the eggs in a small amount of the potato oil until the whites are set and crispy but the yolks remain runny.
- 14. Divide the fried potatoes between two dishes. Add one steak to each dish, spoon the molho generously over and around the steak, then top with a fried egg.
- 15. Serve immediately with Portuguese bread for soaking up the molho. 🇵🇹
Notes
Recipe Notes 👑
● If using especially salty pimenta moída, reduce the coarse salt.
● Cook steaks one at a time if they cannot fit comfortably in the skillet.
● The steaks will continue cooking while resting.
● Keep some potato tops above the molho so they stay crispy.
● Replace the wine and beer with beef broth for an alcohol-free version.
● For medium-plus steak, remove it at approximately 145°F or 63°C and allow it to finish around 150°F or 66°C.
● Cook steaks one at a time if they cannot fit comfortably in the skillet.
● The steaks will continue cooking while resting.
● Keep some potato tops above the molho so they stay crispy.
● Replace the wine and beer with beef broth for an alcohol-free version.
● For medium-plus steak, remove it at approximately 145°F or 63°C and allow it to finish around 150°F or 66°C.
