Jul 14 2026
Restaurants›Estella Restaurant›Bife A Casa Recipe

Bife A Casa Recipe

Inspired by Estella Restaurant
Time1h
Serves2

Portuguese-style ribeye, over easy egg, Chef Tony’s steak sauce, house rice & beans, hand-cut fries, house salad

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Ingredients

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For the Ribeye and Egg

For Chef Tony’s Steak Sauce

For House Rice & Beans

For Hand-Cut Fries

For House Salad

Method

For the Ribeye and Egg

  1. 1

    Prepare the Ribeye

    Season the ribeye steaks with salt and black pepper on both sides.

  2. 2

    Cook the Ribeye

    In a large skillet, heat olive oil over medium-high heat. Add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

  3. 3

    Fry the Eggs

    In the same skillet, crack the eggs and fry them sunny-side up for about 2-3 minutes, until the whites are set but the yolks are still runny.

For Chef Tony’s Steak Sauce

  1. 4

    Mix the Sauce

    In a bowl, combine ketchup, Worcestershire sauce, garlic powder, onion powder, honey, and hot sauce. Mix well and set aside.

For House Rice & Beans

  1. 5

    Prepare the Rice

    In a pot, bring 2 cups of water to a boil, add the white rice, and cook according to package instructions until tender.

  2. 6

    Cook the Beans

    In another pot, heat a little olive oil over medium heat, add chopped onion and minced garlic, and sauté until softened. Add black beans, cumin, and salt, and let simmer for about 10-15 minutes.

For Hand-Cut Fries

  1. 7

    Cut the Potatoes

    Wash and peel the russet potatoes. Cut them into thin strips to make fries.

  2. 8

    Fry the Potatoes

    In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown, about 5-7 minutes. Drain on paper towels and season with salt.

For House Salad

  1. 9

    Prepare the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

  2. 10

    Dress the Salad

    Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss gently to combine.

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