Seared steak finished with a garlicky pan sauce and topped with a fried egg, a simple Portuguese cafe-style steak dinner.
Bife a cafe, 'coffee house steak,' is a straightforward preparation found at cafes and restaurants across Portugal, a well-seared steak finished with a quick pan sauce built from the beef's own drippings, garlic and a splash of wine. The name references the informal cafe setting where this dish is commonly ordered rather than any coffee ingredient, though some versions do include a small amount of coffee for depth in the sauce. Topped with a fried egg whose yolk is meant to be broken and mixed into the sauce at the table, bife a cafe is simple, satisfying and typically served with french fries for a complete, no-fuss dinner.
Serves 4
Season the steaks generously with salt and pepper.
Heat olive oil in a skillet and sear the steaks 3-4 minutes per side for medium-rare, adding the smashed garlic to the pan partway through; remove and rest.
Add white wine to the same pan, scraping up any browned bits, and simmer 2-3 minutes.
Scrape up the browned fond from searing the steak when you add the wine — this is where most of the sauce's flavor comes from.
Swirl in butter until melted and glossy.
In a separate pan, fry the eggs sunny-side up, keeping the yolks runny.
Plate the steaks, spoon the pan sauce over the top, and finish each with a fried egg and a scatter of parsley.
Sear the steaks in a very hot pan for a proper crust, and don't move them too soon or you'll lose the developing sear.
Scrape up the browned bits (fond) from the pan when adding wine — this is where much of the sauce's flavor comes from.
Let the steaks rest for a few minutes after searing so the juices redistribute before serving.
Adding a small splash of brandy to the sauce is a traditional touch in some cafes.
Serving with french fries is the classic, expected accompaniment.
A version without the fried egg is simpler if you prefer just the steak and sauce.
Best eaten fresh; leftovers keep 2 days refrigerated, though reheating can affect the steak's texture — slice cold for sandwiches instead if preferred.
Bife a cafe is a common menu item at Portuguese cafes and casual restaurants, its name referencing the informal setting rather than any coffee flavoring, and it represents the kind of simple, satisfying steak dinner found throughout Portugal.
No, despite the name, it's named for the cafe setting where it's commonly served, not for any coffee ingredient in the recipe itself.
Sirloin or ribeye are both traditional choices, chosen for their good marbling and flavor when quickly seared.
It was likely overcooked — sear for the recommended time based on your preferred doneness, and let it rest before serving.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
