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Bitoque, Portuguese Steak with a Fried Egg on top

Bitoque | Steak with a Fried Egg and Butter Pan Sauce

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!
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Portuguese
Servings 1

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

carbon steel pan
Portuguese Holy Ghost Soup in stock pot and in small ceramic bowl

Sopas (Holy Ghost)

 
 
Bitoque: The Portuguese Classic of Steak with a Fried Egg “on Horseback”
When it comes to everyday Portuguese food, few dishes evoke as much nostalgia and tradition as bitoque. Found in taverns, cafés, bakeries, and restaurants from the north to the south of the country, bitoque is much more than just a steak with an egg—it’s almost a national institution, a dish that spans generations and wins over diners of all ages.
What is Bitoque?
Bitoque is, at its core, a thin, tender beef steak, usually pan-fried or grilled, served with a fried egg perched on top—hence the expression “egg on horseback,” because the egg looks as if it’s riding the steak like a rider on a horse. Classic accompaniments are thinly cut French fries, fluffy white rice, and often a simple salad of lettuce and tomato. The sauce, made with garlic, wine, butter, and sometimes a touch of mustard, is essential for dipping bread and adding even more flavor to the dish.
The Name: “Egg on Horseback”
The expression “egg on horseback” is used in Portugal to describe any dish where a fried egg is placed on top of another ingredient, usually meat. In the case of bitoque, the term is almost synonymous with the dish, and many Portuguese simply order “a bitoque with the egg on horseback” without even looking at the menu.
Origins and History
The origin of bitoque is a subject of debate, and there are several interesting theories. One of the most widely accepted points to Galician influence: it’s believed the dish arrived in Portugal via immigrants from Galicia, a region bordering northern Portugal, where it was common to serve a trimmed steak with an egg on top and sautéed potatoes. A Galician man named “Bitoque” is said to have opened a restaurant in Lisbon in the early twentieth century, popularizing the dish, which quickly took on his name. Another theory suggests the name comes from the English “beef-steak,” adapted to Portuguese pronunciation.
Some even claim a Russian origin, related to “biftek” or “beefsteak” brought to Western Europe by Russian émigrés after the Bolshevik Revolution, but the Galician version is the most widespread in Portugal.
How It Became a National Icon
Bitoque became an omnipresent dish in Portuguese eateries thanks to its simplicity, quick preparation, and comforting flavor. It’s the classic “dish of the day” on lunch menus, enjoyed by both children and adults. Its popularity also comes from being accessible and versatile, easily adapted to personal taste—some prefer the steak rare, others well done, some like the egg with a runny yolk for dipping bread, others prefer it cooked through.
Traditions and Table Rituals
Eating a bitoque is almost a ritual: the sauce must be generous, the fried egg perfectly cooked, the fries homemade, and the rice fluffy. Bread is essential for soaking up the sauce left on the plate. In some regions of the north, it’s common to add a slice of ham between the steak and the egg, adding even more flavor and texture.
Bitoque is also a democratic dish, served in upscale restaurants and humble neighborhood taverns alike. It’s often the go-to order for those who don’t want to take risks or spend time looking at the menu—“For me, a bitoque, please!” is a phrase heard daily across the country.
Conclusion
If you visit Portugal, don’t miss out on trying an authentic bitoque. Sit down in a tavern, order a “bitoque with the egg on horseback,” pair it with a glass of wine or a cold beer, and enjoy one of the most genuine and comforting flavors of our cuisine. After all, there are few things as Portuguese as a good bitoque—simple, delicious, and always with the egg on horseback!
Correction: June 2025 "Bitoque" in Portuguese refers only to the steak and fried egg dish.
  • It does not mean cork, plug, or any apparel accessory.
  • The word is unique to Portuguese food culture and has no other meaning outside this context.
If you’re ever in Portugal and see "bitoque" on a menu, you can be sure you’re getting a delicious steak with a fried egg on top—no corks involved!
Keyword bife, bife a casa, butter pan sauce, Portuguese steak, steak, steak with a fried egg