What Is Bistro Steak?

Bistro steak is a tender cut, often from the shoulder or sirloin, used in French cuisine.

Is Bistro Steak Good for Quick Meals?

Absolutely! Its lean nature makes it perfect for quick cooking methods like searing and grilling.

How to Cook Bistro Filet in Oven?

Sear the steak for 3 minutes per side, then bake at 400°F for 5-7 minutes until medium-rare.

What’s the Best Bistro Steak Marinade?

A mix of olive oil, garlic, herbs, and a splash of balsamic is simple and flavorful.

Can You Grill Bistro Steak?

Yes, grill over medium-high heat for about 4 minutes per side for that perfect char.

Is Bistro Steak Expensive?

Not usually. It’s a budget-friendly option compared to cuts like ribeye or filet mignon.

What’s the Difference Between Bistro Steak and Sirloin?

While both are tender, bistro steak is typically leaner and cooks faster.

Best Bistro Steak Recipe You Can Cook Tonight

Name: Bistro Steak Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: French
Ingredients: 2 lbs bistro steak (hanger or shoulder tender), about 1-inch thick; 1 tbsp avocado oil (or other neutral oil with a high smoke point); 1 tbsp unsalted butter; 1 tsp sea salt; 1 tsp freshly ground black pepper; 2 cloves garlic, minced; 1 small shallot, finely chopped; 1/2 cup red wine; 1/2 cup beef broth; 1 tsp Dijon mustard (original element); 2 tbsp heavy cream

Description

A classic French bistro steak recipe with a slight twist—adding Dijon mustard to the pan sauce enhances the flavor profile while maintaining the authentic, restaurant-quality taste. This dish is perfect for an elegant meal at home.

Equipment

Cast iron skillet
Tongs
Meat thermometer
Small saucepan
Foil
Cutting board

Ingredients

Units Scale

2 lbs bistro steak (hanger or shoulder tender), about 1-inch thick
1 tbsp avocado oil (or other neutral oil with a high smoke point)
1 tbsp unsalted butter
1 tsp sea salt
1 tsp freshly ground black pepper
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 cup red wine
1/2 cup beef broth
1 tsp Dijon mustard (original element)
2 tbsp heavy cream

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Instructions

Prepare the Steak: Remove steak from the refrigerator and generously season both sides with sea salt. Let it rest at room temperature for 30-45 minutes.
Preheat the Skillet: Heat the cast iron skillet over medium-high heat for about 5 minutes. Add avocado oil and let it shimmer.
Sear the Steak: Add the steak to the skillet. Sear for 3-4 minutes per side until a golden-brown crust forms. Add the butter and baste the steak continuously as it sears.
Check the Temperature: Insert a meat thermometer into the thickest part of the steak. For medium-rare, it should read 125°F (52°C). Adjust cooking time based on preferred doneness.
Rest the Steak: Remove the steak from the skillet, tent it with foil, and let it rest for 5-10 minutes.
Make the Pan Sauce: In the same skillet, reduce heat to medium. Add garlic and shallots, sautéing until softened (about 2 minutes). Pour in red wine and beef broth, scraping up any brown bits from the bottom. Simmer for 3-4 minutes until the liquid reduces by half.
Finish the Sauce: Whisk in Dijon mustard for a slight tang, and then stir in heavy cream. Let it simmer for another minute until the sauce thickens. Adjust seasoning if necessary.
Serve: Slice the steak against the grain, drizzle with the pan sauce, and serve immediately.

Notes

Why Dijon Mustard?: This ingredient adds a subtle tang and depth of flavor, differentiating it from traditional bistro steak recipes that primarily focus on red wine and garlic alone. It brings a French-inspired twist while enhancing the sauce’s complexity, making it stand out without overpowering the dish.
Resting: Allowing the steak to rest is critical to ensure the juices redistribute, creating a tender bite.
Alternative Cooking Methods: This recipe can also be adapted for sous vide or grilling. Adjust times and temperatures accordingly.

Nutrition

Serving Size: Ea
Calories: 551
Sugar: 0.4 g
Sodium: 824.9 mg
Fat: 38.2 g
Saturated Fat: 15.2 g
Carbohydrates: 2.7 g
Fiber: 0.3 g
Protein: 44.1 g
Cholesterol: 168.3 mg