Steak and Eggs

Steak and Eggs
Steak and Eggs Header

Wow! What an amazing dish. So comforting and feel good for the soul. Steak and Eggs made with either Beef or Pork, Sauce, and Duck Eggs. With different ways to cook the Steak and the Seasoning or Sauces used to create variations of the same dish. In the end, it all comes down to Steak and Eggs, and what sauce you want.

I opted to go with my version of the Portuguese Style Steak and Eggs (Bitoque), which is different from the standard Portuguese Bitoque dish. I’ve been hooked on this marinade and experimenting with it in various dishes. Is it ever good, and I use it here for Steak & Eggs too. This dish will definitely be a regular in our house, so I will be testing different versions of this and updating this post.

Type of Steak for Steak and Eggs

Use either Pork or Beef steaks of any cut. Typically thin about 1/2″ either Bone in or Boneless. Bitoque is usually made with 1/2 inch or slightly thinner boneless cuts of meat.

As is or pounded out thinner is entirely up to you. Pounding it out will ensure even thickness and tenderize the meat.

Pork & Eggs

Use either Pork Steaks or Chops instead of Beef.

  • Pork Steaks are chopped from the Shoulder/Butt section.
  • Pork Chops are cut from the Loin Section.

Thinner cuts will sear up in about 2 – 3 minutes per side, and maybe a few minutes longer for bone in. Depends on how well done you like your Meat. For thicker cuts of about 1″ or thicker, either reverse sear or sear and finish in the oven.

Steak and Eggs
Pork and Eggs

Beef Steak & Eggs

Sirloin, New York Strip, Ribeye is preferable, although any cut will do. Typically, you want the Steak thin, about 1/2 inch or thinner. Pick up a 1-inch steak, about 1 pound, and slice it in half to create 2 steaks 1/2 lb. each.

Sirloin Tip Steak and Eggs
Beef and Eggs

Both Pork or Beef will cook up at about the same rate when pan frying thinner cuts. For best results, use a Thermometer to better gauge the internal temperature for thicker cuts.

Steak Seasoning

Use the Salt & Pepper base seasoning that is used for the Salt & Pepper Chicken. Either Kosher Salt or Sea Salt can be used.

Salt & Pepper Blend

Salt & Pepper Blend

  • 1/2 Tbl Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 White Pepper
Sirloin Tip seasoned with Salt & Pepper
Sirloin Tip seasoned with Salt & Pepper

Rendered Fat

Trim the fat off the steaks, render the fat out in preparation for searing the steak and later frying the eggs. This will add much more flavor to the dish overall. Check out my post on Rendered Fat to learn more.

If there isn’t enough rendered fat (about 2 Tbl) add some Lard. Bacon grease is pretty good too. Especially with the Egg on top.

If the steak doesn’t have any fat on them, then use Beef Suet or Lard for Beef Steaks and Bacon Grease or Lard for either Beef or Pork Steaks/Chops. Oils can be used just the same. Although I find you get better flavor from Rendered Fat.

Rendering Pork Fat
Rendering Pork Fat

Pan Seared

Once the fat is rendered, the pan is primed to sear. Add your Steaks and Sear on each side for about 2–3 minutes or longer, depending on how thick and how well done you like your Steak. Set it aside to rest while you reduce the Sauce and cook the Eggs.

If you don’t plan on rendering the fat out, then just heat the fat up in the pan over medium heat for about 8–10 minutes. You want the fat nice and hot, right before the smoke point.

Thicker cuts may need to finish in the oven. Another option is to Reverse Sear until the desired internal temperature is about 15 degrees less than the target temperature. Finish by pan Searing 3- 5 minutes per side.

  • 145 F – 150 F for Medium Rare
  • 150 F – 155 F for Medium
  • 155 F – 160 F for Medium Well
  • 160 F for Well Done


Sunny Side Up Chicken Eggs or Duck Eggs. Yes Duck Eggs! I recently tried out Duck Eggs and Love them. The added benefit is that the Duck Eggs are about 2 x as large, as Large Chicken Eggs, giving you more Eggs. I even wrote an article just on Duck Eggs.

That Duck Egg Yolk is it too. Man does that ever hit, way better than Chicken Eggs. Duck Eggs are the ones you want for this dish most definitely, and it practically covers the entire Steak, it does. What a Creamy & Rich Yolk.

Check out my post on how to make Sunny Side Up Eggs.

Sunny Side Up Duck Eggs
Sunny Side Up Duck Eggs
Carton of Duck Eggs
Carton of Duck Eggs

Steak and Eggs Sauce

The sauce used in this recipe is the Pimento Marinade. Used to deglaze the pan after the Meat has seared and then reduced to a Sauce. This has a zing to it, that when mixed in with the Duck Egg Yolk, Ah… Forget about it.

We also adjust the Pimento Marinade a bit too, or rather add to it. Added in is the Goya White Cooking Wine, and Garlic Cloves. White Wine for Pork and Red Wine for Beef. While optional, add a bit of Black Salt to really boost up the Egg Flavors throughout.

Steak and Egg Sauce

Steak & Egg Sauce

Below is the Sauce for Steak & Eggs. If you want less zing, use less Lemon Juice.

  • 1/4 Extra Virgin Olive Oil, Lemon Juice, Goya Red Cooking Wine, Pimento Paste (Sweet or Hot for Spicy)
  • 1 Tbl Smoked Paprika
  • 3 Cloves of Garlic
  • 1/8 tsp Black Salt
Ferma Sweet Pimento Paste

Pimento Paste

Use Sweet Pimento Paste to which you can add more heat through Hot Paprika, Black or White Pepper, Cayenne Pepper or Chili Flakes. Use Hot for a Spicy Sauce.

Goya Dry White Cooking Wine

Goya Cooking Wine

Use Goya Cooking Wine, other Wines or Beer.

Buttered Wine Deglazing Sauce

Instead of the Pimento Sauce, you can opt for a basic Deglazing Sauce of Madeira Wine or any other kind. As well as Beer to deglaze the pan with just a splash and reduce a bit to about 2 Tbl before adding in butter along with minced Garlic and optionally a fresh sprig of Rosemary or other Herbs. Serve this over your choice of Pork or Beef.

Beef Steak & Eggs with Fries

This is a Beef Steak sliced from an Inside Eye of Round. The Sauce was made without the Garlic & Goya. Salt & Pepper Air Fryer Fries served with a spiced Ketchup.

Beef Steak & Eggs

Beef Steak & Eggs

The Sauce used;

  • 1/4 C EVOO, Lemon Juice and Pimento Paste
  • 1 Tbl Smoked Paprika
  • 1/8 tsp Black Salt
Beef Steak & Eggs with Fries

Air Fryer Fries

Air Fryer Fries with about 1/2 tsp of the Salt & Pepper Blend with 1/4 C of Oil.

Beef Steak & Eggs with Fries and Spiced Ketchup

Spiced Ketchup

  • 2 Tbl Ketchup
  • 1 tsp HP Sauce & Pimento Paste
  • 1/8 tsp Piri Piri Pepper
Steak and Eggs Pin

Steak and Eggs

Steak and Eggs made with either Seasoned Pork or Beef Steaks, Reduced Sauce and Duck Eggs.
Prep Time10 minutes
Cook Time20 minutes
Dry Time30 minutes
Servings: 2 portions


  • 2 Bowls one for the deglaze Sauce and another to hold the Steak Seasoning
  • 1 Skillet Large Skillet enough to place 2 Steaks


  • 2 1/2 Inch Steaks or Pork Chops
  • 2 Whole Duck Eggs - can use Chicken Eggs
  • 2 Tbl Rendered Fat - Substitute with Lard, Bacon Grease, Beef Suet, or Oil


  • 1/4 C EVOO, Lemon Juice, Goya Red Cooking Wine, Pimento Paste (Sweet or Hot)
  • 3 Cloves Garlic - Minced or Finely Shredded
  • 1 Tbl Smoked Paprika
  • 1/8 tsp Black Salt

Salt & Pepper

  • 1/2 Tbl Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp White Pepper


  • Combine in a bowl all the ingredients for the Sauce.
    Combine the Salt & Pepper Seasoning.
    Trim excess fat from completely thawed Steak or Pork Chops and chop into small pieces to render out later. Season the steaks with the seasoning and allow to sit out until room temp, about 30 minutes – 1 hour.
  • In a skillet over medium heat, place the trimmed fat and cook until golden crisp and the fat is rendered out. Remove and discard the crackling. If more fat is needed, add in Lard or Oil. You want about 2 Tbl of fat.
    If not rendering fat, place the fat in the pan and let the pan heat up 8 – 10 minutes on medium heat before you start searing the meat. You want the Fat nice and hot and right before the smoke point.
  • Sear 1/2 inch steaks or thinner for 2–3 minutes per side, or until desired doneness.
    Sear longer for thicker cuts, and either finish in the oven or reverse sear. Typically done with 1 inch or thicker.
  • Drain out and save the fat for the Eggs.
    Deglaze the pan with the Sauce. Continue to reduce over medium heat until the sauce has thickened, about 5 minutes. Sauce over the Steaks when done.
  • Clean the Pan and reheat over medium heat for a couple of minutes with 1-2 Tbl of reserved rendered fat. Crack 2 Eggs and season with Salt & Pepper. Cover with a lid and shut the heat off but leave the skillet on the burner for about 3 minutes.
    Place the Eggs on top of the Steaks and Serve. Garnish with Parsley & Aleppo Chili Flakes.
    If using Chicken Eggs, Strain out the excess water through a fine sieve and place each egg in a ramekin dish to add to the skillet when ready.


Pork Chop Internal Temperature

  • 145 F – 150 F for Medium Rare
  • 150 F – 155 F for Medium
  • 155 F – 160 F for Medium Well
  • 160 F for Well Done
When setting the steaks aside, cover with tinfoil to retain the heat, ladle the hot sauce over and cover again until the eggs are done to keep everything warm.
Course: Main Course
Cuisine: Portuguese
Keywords: Beef and Eggs, Bitoque, Pork and Eggs, Pork Chops and Eggs, Portuguese Pork Chops, Portuguese Steak, Steak & Eggs, Steak and Eggs
Author: JAH
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