Portuguese Bitoque
A classic Portuguese dish of pan-seared steak with a rich garlic and wine sauce, topped with a fried egg.
Ingredients
- 4 beef steaks about 6 oz (170 g) each and 1-inch thick, sirloin or strip
- Salt and freshly ground black pepper to taste
- 8 cloves garlic peeled and crushed
- 2 tbsp olive oil
- 2 bay leaves
- 3/4 cup dry white wine 180 ml
- 4 tbsp cold unsalted butter cut into 4 pieces, 1/2 stick
- 4 large eggs
- 1 tbsp butter or oil for frying eggs
- For serving: French fries and/or white rice
Instructions
- Pat the steaks dry with paper towels and season both sides with salt and pepper. Rub 4 of the crushed garlic cloves all over the steaks. Set aside at room temperature for at least 15 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the remaining 4 crushed garlic cloves and the bay leaves, cooking for about 1 minute until fragrant.
- Carefully place the steaks in the skillet, ensuring not to overcrowd the pan (work in batches if needed). Sear for 2-4 minutes per side for medium-rare, or until cooked to your preference. For medium-rare, the internal temperature should read 135°F (57°C).
- Transfer the steaks to a plate and cover loosely with foil to rest. The temperature will rise to a final safe temperature of 145°F (63°C) as they rest.
- Return the skillet to the heat. Pour the white wine into the pan to deglaze, using a wooden spoon to scrape up any browned bits from the bottom. Let it bubble and reduce by about half, which should take 2-3 minutes.
- Remove the pan from the heat. Add the cold butter pieces one at a time, swirling the pan continuously until the butter is melted and the sauce is smooth and glossy.
- In a separate nonstick skillet, melt 1 tablespoon of butter or oil over medium heat. Crack the eggs into the pan and fry them sunny-side up until the whites are set but the yolks are still runny.
- To serve, place a rested steak on each plate. Pour a generous amount of the pan sauce over the steak and top with a fried egg. Serve immediately with French fries or rice.
Notes
Food Safety: The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest period.
For the best sauce, use cold butter straight from the refrigerator. Adding it off the heat helps create a smooth emulsion that is less likely to separate.
You can choose to leave the crushed garlic cloves in the sauce for a more rustic presentation, or you can strain them out for a smoother finish.
Do not overcrowd the skillet when searing the steaks. If your pan is not large enough, cook the steaks in two batches to ensure they get a good crust.