Wow! What an amazing dish. So comforting and feel good for the soul. Steak and Eggs using either chicken or duck eggs. With different ways to cook the steak and the seasonings or pan 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 beef for Steak and Eggs
Use any inexpensive cut of beef, typically about 1/2″ thin, either bone-in or boneless. Bitoque is usually made with 1/2-inch or slightly thinner boneless cuts of meat, such as rump, topside, New York strip, ribeye, or sirloin, that are tenderized with a mallet. Pounding it out will ensure even thickness and tenderize the meat.
Pork Chops & Eggs
Pork Chops and Eggs are made in the same style using pork instead of beef.
Beef Steak & Eggs
Sirloin, New York Strip, and Ribeye are preferable, although any inexpensive 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.
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
- 1/2 Tbl Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 White Pepper
Rendered Fat
Trim the fat off the steaks, and 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 it, then use beef suet or lard for beef steaks. Oils can be used just the same. Although I find you get better flavor from Rendered 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 10-15 degrees less than the target temperature. Finish by pan-searing 3–5 minutes per side.
Eggs
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.
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 & 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
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 Cooking Wine
Use Goya Cooking Wine or 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.
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
The sauce used:
- 1/4 C EVOO, Lemon Juice, and Pimento Paste
- 1 Tbl Smoked Paprika
- 1/8 tsp Black Salt
Air Fryer Fries
Air Fryer Fries with about 1/2 tsp of the Salt & Pepper Blend with 1/4 C of Oil.
Spiced Ketchup
- 2 Tbl Ketchup
- 1 tsp HP Sauce & Pimento Paste
- 1/8 tsp Piri Piri Pepper
Ingredients
- 2 Steaks - 1/2 Inch
- 2 Whole Duck Eggs - can use Chicken Eggs
- 1/4 C Rendered Fat - Substitute with lard, bacon grease, beef suet, or oil.
Sauce
- 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
Instructions
- Combine in a bowl all the ingredients for the sauce.Combine the salt & pepper seasoning.Trim excess fat from completely thawed steak and chop into small pieces to render out later. Season the steaks with the seasoning and allow them to sit out until room temperature, about 30 minutes to 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 1/4 cup of fat.If not rendering fat, place the fat in the pan and let it get hot over medium heat before you start searing the meat. You want the fat to be 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.
Notes
Beef Steak Internal Temperature
- Medium Rare 130 F – 135 F
- Medium – 140 F – 145 F
- Medium Well 150 F – 155 F.
- Well Done – 160 F and above
Browse More Recipes!
Veal T-Bone Steak
Beautifully tender Veal T-Bone Steak seasoned with Salt & Pepper, seared in Beef Fat for extra flavor until done or finished…
Top Sirloin Steak
One-inch Top Sirloin Steak, Pan-fried in rendered fat and seasoned with nothing more than Salt & Pepper. Serve this with a…
Hali Cheesesteak
Introducing the Hali Cheesesteak! This Halifax Cheesesteak is prepared the same way as a Doner where the Beef Steak is thinly…
Portuguese Beef Stew
Portuguese Beef Stew is just a Tender, Delicate Mouthful of Goodness. With Tender Stewing Beef & Chunky Vegetables. Serve with some…
Vegetable Beef Soup
Get ready to dive into a bowl of a Hearty Vegetable Beef Soup that’s incredibly delicious & familiar! Boasting an unforgettable…