BiFE

Bife is a term used in Portuguese and Spanish to refer to a slice of beef that is prepared quickly with high heat. In everyday speech it denotes steak, as found in many cuisines across Portugal, Spain, and Latin America. The dish encompasses a range of cuts and styles, from simple grilled steaks to seasoned, pan-fried preparations.

The word bife comes from the French bifteck, borrowed into Iberian languages in the early modern period.

Bife can come from different primal cuts, including rib, loin, or sirloin, depending on the country and butcher's labeling. Cooking methods typically involve grilling, pan-searing, or broiling, with minimal seasoning—usually salt and pepper—though regional recipes may include marinades, crumb coatings, or sauces. Common dishes include plain steak, breaded or battered variants, and steak served with onions or peppers.

Steaks are often cooked to medium or medium-rare to preserve tenderness, then rested briefly before slicing. They are usually served with side dishes such as potatoes, vegetables, or rice, and may be accompanied by sauces or chimichurri in some regions.

Beef steaks are a rich source of protein, iron, zinc, and B vitamins; fat content varies by cut and trim. Culturally, bife features prominently in many cuisines, including churrasco-style grilling in South America and weekday dinners in Spain and Portugal.