Brazilian Steak and Egg (Bife à Cavalo)

Allow steaks and eggs to come to room temperature before cooking. Set plates to keep warm.

Press the garlic onto the steaks. Use your fingers to spread the pressed garlic and distribute to both sides of the steaks. Salt and pepper the steaks on both sides.

Heat 4 tablespoons of olive oil in a small skillet over low heat. Then heat a large skillet over medium-high heat.

Place the eggs in the heated oil, top with salt and pepper, and allow the eggs to fry slowly.

Meanwhile, add remaining 1 teaspoon of olive oil to the hot large skillet, spreading the oil over the bottom of the pan. Sear steaks until well caramelized on both sides. Transfer to the warm plates.

Return to the eggs and flick some of the hot oil over the yolks to cook to desired doneness. Remove the eggs from the pan, lightly shake off any excess oil, and place the eggs on top of the steaks.

Garnish with chopped parsley and serve.