Quick Weeknights · Argentine
Bife a Caballo
A classic Argentine preparation of a seared steak crowned with a crisp, sunny-side-up egg.
Why This Works
The runny yolk acts as a natural, rich sauce that elevates the steak to a new level of indulgence.
The Upgrade
Drizzle with a high-quality chimichurri sauce before adding the egg.
Chef's Secret
Michelin TechniqueLetting the steak rest is non-negotiable; it ensures the juices redistribute and the meat remains tender.
Ingredients
Total time including resting: 25 min
Directions
Season steaks liberally with sea salt on both sides.
Heat a heavy skillet over high heat with oil until smoking.
Sear steaks for 4 minutes per side for medium-rare, building a deep, dark crust.
8 minRemove steaks to a plate to rest while you cook the eggs.
5 minIn the same pan, melt butter and crack in the eggs; cook over medium heat for 3 minutes until whites are set.
3 minThe residual fat in the pan flavors the eggs with the beef's savory crust.
Top each steak with an egg, sprinkle with parsley and garlic, and serve.
Wine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
A dense, velvety Malbec is the natural foil for a seared steak. The richness of the egg yolk is cut by the wine's structured tannins and dark fruit intensity.
Nutrition per Serving
520
calories
48g
protein
0g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
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