Crispy Beef Steak & Fried Egg — Bò Bít Tết
Seared beef steak with a crispy, buttery crust, topped with a runny-yolk fried egg. Vietnamese street-style dinner that hits in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks (6 oz each) beef tenderloin or ribeye steaks (about 1 inch thick)
- 3 tbsp butter
- 3 cloves garlic cloves, smashed
- 2 large eggs
- 1.5 tbsp fish sauce
- 1 whole (cut into wedges) lime
Instructions
- 1
Pat beef dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat a 12-inch cast iron skillet over medium-high until it's smoking, about 2 minutes.
- 3
Sear steaks 90 seconds per side without moving. They should have a dark golden crust.
- 4
Add 2 tbsp butter and smashed garlic to the pan. Tilt and baste the steaks for 30 seconds until fragrant.
- 5
Move steaks to the side of the pan. Add remaining 1 tbsp butter to the empty space and crack both eggs in.
- 6
Cook eggs until whites are set but yolks still jiggle, about 3 minutes. Drizzle with fish sauce.
- 7
Slide steaks and eggs onto plates. Serve with lime wedges for squeezing.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer (optional)
- paper towels
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