Bitoque, is a classic Portuguese dish that is simply a steak drizzled with a butter pan sauce and topped with a fried egg. This dish comes together quickly but is quite unique!
Bitoque | Steak with a Fried Egg and Butter Pan Sauce
- 8-12 oz steak new york, top sirloin or ribeye
- 1 clove garlic chopped
- 1 egg
- 3 tbsp butter
- ¼ cup wine
- salt to taste
- black pepper to taste
- Cover the steak in a layer of plastic wrap. Tenderize the meat with a tenderizing hammer or back of a frying pan. Sprinkle the garlic over the steak and using the hammer press the garlic into the steak.
- When your pan is very hot, between 400-500°F, salt and pepper the steak then place it in the pan. Cook time will vary depending on the thickness of the steak. For a thin steak cook for only 1 minute on each side.
- After removing the steak from the pan, if using a carbon steel or cast iron pan turn off the heat because the pan will retain heat. To deglaze the pan, add the wine to the pan and use a spatula to scrap up an browned bits from the bottom of the pan. After the wine has reduced, add 2 tablespoons of butter. Let the butter melt into the sauce.
- In a non-stick pan, add the remaining 1 tablespoon of butter. Keep the pan on medium to low heat. Fry the egg until the whites have set but the yolk is still runny.
- To serve, plate your steak and then pour the pan sauce over the steak and top with the fried egg.