Traditional Azorean steak – How it’s made and where to eat

O Bife à Regional is one of the most traditional and famous meat dishes on the Island of São Miguel. It’s a popular favourite among locals and the many tourists who visit the region each year, and can easily be found in restaurants all over the island.

Considered a cornerstone of Azorean cuisine, it’s a popular, family-style dish. Bife à Regional is known for the quality of the meat used, generally a tender cut from the loin (*lagarto* or *cabeça de lombo*), or even tenderloin (*filé mignon*).

Bife à Regional – Associação Agrícola de São Miguel

Some recipes for Bife à Regional serve it with a fried egg on top (*ovo a cavalo*), and complement the dish with white wine, beer, whisky, or even brandy. And of course, for those who like to add an extra kick to their meat, the essential “Pimenta da Terra em calda” (a local red pepper sauce) is a must. Learn more about Pimenta da Terra >

This famous delicacy from São Miguel comes in several versions, ensuring there’s a style to please every palate. The Alcides restaurant in Ponta Delgada is renowned as a specialist in preparing Bife à Regional. The steaks are made with a paste of crushed garlic, pepper, and salt. Some say the big secret is to season the steak with salt only after it’s been fried, to make the flavour truly irresistible.

So, don’t leave the Island of São Miguel without trying the delicious Bife à Regional, one of the most sought-after dishes in the Azores. Give it a try!

How to make Azorean Bife à Regional

To make the traditional Bife à Regional from the Island of São Miguel, you will need the following ingredients:

• 1 eye of round or tenderloin steak;
• 1 egg;
• 1 crushed garlic clove;
• 1 bay leaf;
• 50 ml of white wine, beer, whisky, or brandy;
• 1 tablespoon of salted butter;
• oil, as needed
• salt, to taste

Method

First, heat the oil in a frying pan, preferably a non-stick one. Then, sear the steak on both sides until it’s cooked to your liking. Once fried, season with salt and pepper.

Now, add the crushed garlic and the bay leaf to the pan. Pour in your chosen drink and let it evaporate. Finally, add the butter and stir with a wooden spoon to create a creamy, glossy sauce, without letting it boil. If you want to add a fried egg on top (*ovo a cavalo*), fry it separately and place it on the steak.

And that’s it! Now just place the Bife à Regional on a plate and serve immediately. Here’s a suggestion: rustic potatoes, rice, and a salad are excellent accompaniments for this dish!

Bife à Regional Video

As usual, Leonor Santos from the Sabor dos Açores channel shows us how to make Bife à Regional, step by step:

Where to eat Bife à Regional in São Miguel

Here are some of the restaurants – listed in the Azores Restaurant Directory – where you can enjoy your steak: