A Bistro steak is a specialty cut known for its tender texture and beefier flavor than a Filet Mignon. This butcher’s favorite comes from the Chuck and is also called Shoulder Tender, Bistro Filet, or Shoulder Filet. It is a lean yet succulent cut, ideal for those who love steak with a robust bite. Whether grilled, pan-seared, broiled, or cooked in an oven, this impressive dish will wow your dinner guests with its presentation.
Cooking a Beef Bistros teak in the oven is an ideal method for steak lovers who want a juicy, flavorful meal. To ensure optimum results, follow these cooking instructions and use a meat thermometer to check the doneness.
To create a complete culinary masterpiece, serve your Bistro steak with bistro-style sides: Roasted fingerling potatoes halved and tossed in olive oil, thyme, and Italian parsley for a crispy, herbaceous touch; Cremona mushrooms sliced and sautéed in unsalted butter with shallot, garlic cloves, and yellow onion until caramelized and tender. Finish with a splash of beef stock and soy sauce for a balanced flavor. Homemade steak fries are baked until golden and crispy, perfect for dipping in a creamy herb aioli made with mayo and fresh herbs.
For a wow-worthy presentation, Slice the steak diagonally for the best bite and divide between plates. Spoon the sauce over the steak and sprinkle with fresh herbs. Serve with the roasted potatoes and crispy fries for a complete, delicious meal. This fantastic recipe ensures a savory, seasoned, and balanced dish that can turn any meal into a special occasion.
How To Cook Bistro Steak in Oven
Preheat the oven to 400°F (200°C) and season the bistro steak with salt, pepper, and olive oil. Sear it in a hot pan for 2 minutes per side, then transfer to the oven for 5-7 minutes for medium rare. Let it rest for 5 minutes before slicing and serving.
Direction
Preheat the oven to 450°F. On a baking sheet, toss potatoes with oil, salt, and pepper, then roast for 15-20 minutes until fork-tender, not mushy. Cover 3 mushrooms with 1 tablespoon olive oil on another baking sheet and roast for 8-10 minutes until tender. In a large skillet, melt butter over medium-low heat and add onions. Cook, stirring, until they become translucent, not colored, adding water if reducing is necessary. Stir in thyme, garlic, and ½ teaspoon salt, followed by the roasted mushrooms. Pour in balsamic vinegar, beef stock, and soy sauce, then simmer until it becomes thickened and syrupy. Season to taste and finish with parsley.
For the blue cheese cream, melt butter in a small saucepan over low heat. Stir in flour and cook for 5-10 minutes to remove the raw flour smell. Add shallot and cook for 2 minutes, then whisk in milk and simmer over medium heat. Reduce to low, then stir in blue cheese until fully melted. Season with salt and pepper to taste and finish with fresh parsley. Reduce oven to 350°F. Pat dry steaks and sprinkle both sides with salt and pepper. Heat oil in a large cast-iron skillet over high heat, then add butter and wait until melted and bubbling. Lower to medium heat on an electric stove or reduce to medium-high for gas stoves. Sear steaks for 1-2 minutes per side until crisp and dark brown, then transfer to a baking sheet to finish cooking in the oven for 8-12 minutes, depending on your desired doneness. Let rest for 5-10 minutes before slicing diagonally. Serve by dividing steak and potatoes on plates, topping with balsamic onions and mushrooms, and finishing with a drizzle of blue cheese cream.
Ingredients
For the best steaks, start with high-quality cuts like sirloin, hanger, ribeye, or skirt from a trusted source such as Strand Quist Family Farm. Pat the steaks dry and sprinkle both sides with salt, pepper, and your favorite seasoning. Heat a cast iron pan on high and add 1-2 tablespoons butter with 1 tablespoon olive oil until melted and bubbling. If using an electric stove, reduce to medium-high before placing the steak in the pan. On a gas stove, you can start at a high temperature and lower it to medium as needed. Sear the steak on both sides for a few minutes, then transfer to an oven at 350 degrees for a perfect medium-rare finish. Let it rest for 5-10 minutes before cutting so the juices don’t escape.
Pair your steak with crispy steak fries. Cut 2-4 large russet potatoes into matchsticks or half-strips. Toss them with 1-2 tablespoons beef tallow and a pinch of salt and cook until golden. For a richer side, try Yukon Gold potatoes, peeled and cut into chunks, then mashed with 1 cup of unsalted butter, whole milk, and a pinch of nutmeg. Another great option is baby potatoes, like red or Yukon Gold, halved and roasted with olive oil, minced garlic, dried rosemary, salt, and freshly ground black pepper for deep flavor.
For a special touch, serve with herb aioli. Whisk 1 farm-fresh egg, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 2-3 minced garlic cloves. Slowly add 3/4 cups olive oil, blending until thick. Stir in 1 teaspoon chives, 1 teaspoon tarragon, and 1 teaspoon parsley for a bold herb kick. This chopped and crushed blend of spices adds the perfect balance of freshness to your meal.
How To Grill Bistro Steak?
For the best grilled bistro steak recipe, start by making sure your steak is completely thawed. If frozen, let it sit in the refrigerator for 24 hours, then allow 30–40 minutes at room temperature before cooking. To pan-sear on the stove, preheat a heavy non-stick skillet over medium heat for 5 minutes until very hot. If using a bacon-wrapped steak, make sure not to overcrowd the pan. Add a little oil and place the steak in the pan, allowing it to develop a golden-brown color. For a perfect medium rare, sear for 7–8 minutes for a 1-inch steak and 9–11 minutes for a 1½-inch, turning every minute for even cooking.
To check doneness, use a meat thermometer—for medium rare, 130°F is ideal. Remove from heat, cover loosely with foil, and rest for 5 minutes to let the temperature rise to 135°F due to carryover cooking. This helps the meat pull juices back to the surface, keeping it moist and flavorful. Avoid slicing immediately to ensure the best texture and taste. Serve it on a plate with your favorite sides and enjoy a perfectly cooked bistro steak every time.
Delicious Oven-Cooked Bistro Steak Made Simple
To prepare a bistro steak, ensure it is completely thawed by leaving it in the refrigerator for 24 hours, then let it sit for 30–40 minutes at room temperature before cooking. Season as desired with Kansas City Steak Original Steak Seasoning for the best flavor. Preheat the oven to broil for 10 minutes. Place the steak on a rack in a broiler pan, positioning the surface 3–4 inches from the heat. A bacon-wrapped steak will require a slightly longer cook time. Use the How to Cook Steak in the Oven page and the Measuring Doneness Cooking Times Chart to track the perfect timing.
For a medium-rare result, cook a 1-inch steak for 9–12 minutes and a 1½-inch steak for 14–16 minutes, turning every minute halfway through for even cooking. Use a meat thermometer to check an internal temperature of 130°F before removing the steak. Loosely cover with foil and let it rest for 5 minutes, allowing carryover cooking to bring the temperature to 135°F. This process helps the heat pull juices back to the surface, keeping the steak moist and flavorful.
If you enjoy perfectly cooked meats, learning the Best Techniques for Reheating Smoked Brisket will ensure your leftovers stay just as juicy and flavorful as when they were first cooked. Serve your bistro steak on a plate, pair it with your favorite sides, and enjoy a delicious meal every time.
How To Cook Bistro Steak On the Stove
Cooking a bistro steak on the stove brings out a rich flavor and a golden-brown color with the perfect pan-sear. First, make sure your steak is completely thawed by keeping it in the refrigerator for at least 24 hours, then let it sit at room temperature for 30–40 minutes before cooking. Season generously with your desired spices—try the Kansas City Steak Original Steak Seasoning for the best taste. To get a proper pan-seared crust, preheat a heavy, non-stick skillet over medium heat until it’s hot (about 5 minutes). Add a bit of oil and place the steak in the pan, being careful not to overcrowd. Sear a bacon-wrapped steak on a very hot pan for 7–8 minutes per side for a 1-inch cut or 9–11 minutes for a 1½-inch cut, turning it once at halfway.
Use a meat thermometer to check the internal temperature—for medium rare, aim for 130°F before resting. The carryover cooking will bring it up to 135°F, ensuring perfect doneness. Remove from heat and cover loosely with foil to let it rest for 5 minutes, allowing the heat to redistribute and the juices to settle. Never slice immediately, or the moist, flavorful meat will lose its tenderness. Instead, let it sit before plating, ensuring that every bite is just right. Take your time to enjoy a properly cooked steak, whether you like it rare or medium-well.
Specialty Bistro Steak cooking
For a unique way of cooking Bistro steak, try a specialty method like sous vide or a smoker. These techniques enhance tenderness and juiciness, making the steaks rich in flavor. First, ensure your steak is completely thawed by keeping it in the refrigerator for 24 hours, then remove it and let it sit at room temperature for 30–40 minutes. Season the steak to your liking—I recommend the Kansas City Steak Original Steak Seasoning for a bold taste. If using a sous vide machine, set the water bath to your desired doneness, place the steak in a sealed bag, and let it cook slowly. This method locks in flavor and prevents overcooking.
Selecting the Filet Mignon
When selecting a Filet Mignon, look for a boneless steak that comes from the tenderloin, one of the least worked muscles of the cow. This gives it exceptional tenderness and a buttery texture. The best cuts should have a vibrant red color and be well-marbled, with thin veins of fat that are evenly distributed. This marbling helps enhance flavor and adds to the juiciness of the steak when cooked properly.
A high-quality Filet Mignon should be uniform in shape, allowing it to cook evenly. Since it has a naturally mild taste, its flavor is best when paired with simple seasonings that highlight its richness. Whether you hear it in a hot pan or grill it, choosing the right cut ensures a melt-in-your-mouth experience.
Pro Tips
For a delicious and evenly cooked steak, start by ensuring consistent thickness. If your bistro filet has thicker sections, use a meat mallet to gently pound them even. This small step helps you achieve perfect doneness throughout. Sear the steak in a hot pan before transferring it to the oven to lock in the flavor. Once it’s done, let it rest before serving to keep it juicy.
For a finishing touch, elevate your dish with a classic Béarnaise sauce or a rich red wine reduction. These sauces complete the experience, especially when you pair the steak with delightful potato dishes like creamy mashed potatoes or crispy roasted ones. This combination enhances the flavors, making every bite irresistible.
Potato Gratin
A classic and indulgent potato dish, potato gratin is the perfect match for a juicy Bistro steak. Made with thinly sliced potatoes layered with a luscious blend of heavy cream, grated Gruyere cheese, and minced garlic, this dish is pure creamy goodness. A touch of salt, pepper, and other seasonings enhances the rich flavors. As it bakes in the oven, the potatoes turn tender, while the top forms a golden, bubbly, and crispy cheesy crust that adds the perfect texture.
Each bite is filled with the heavenly combination of rich flavors that make this irresistible side a highlight of any meal. Whether paired with a perfectly seared Bistro steak or enjoyed on its own, this dish brings warmth and comfort to the table. For an unforgettable dining experience, serve it alongside a beautifully cooked steak or a tender, flavorful roast by following our guide on How to Cook Prime Rib That Melts in Your Mouth for the perfect main course
Roasted Potatoes
Roasted potatoes are a simple yet delightful side dish that brings out the natural flavors and textures of the ingredients. Baby potatoes, halved for even cooking, are tossed in olive oil, minced garlic, and dried rosemary, then seasoned with salt and pepper. As they roast in the oven, they develop a crispy exterior while staying tender and fluffy inside, creating a combination of crunch and softness in every bite.
This savory and aromatic dish is perfectly comforting and satisfying, making it an ideal accompaniment to a Bistro filet or any meal. Its versatile nature allows it to pair well with a wide range of dishes, especially a juicy steak, elevating the dining experience with rich, complementary flavors.
Joel Rob Chon’s Pommel Purée (Mashed Potatoes)
Joel Rob Chon’s famous Pommel Purée takes mashed potatoes to a whole new level, transforming a humble side dish into a luxurious, velvety creation. Using Yukon Gold potatoes, his recipe ensures a buttery, creamy texture that is rich and smooth. The potatoes are cooked tender and then mashed to perfection before generous amounts of butter and whole milk are added, creating a silky-smooth consistency that melts in your mouth.
To bring out the best taste, the purée is seasoned with salt and black pepper, with an optional pinch of ground nutmeg for a subtle flavor enhancement. Every spoonful is heavenly, delivering a delicate balance of richness and depth. This dish doesn’t just stand alone—it’s designed to enhance the flavors of a Bistro filet, making it an unbeatable pairing.
For the ultimate comfort food experience, serve this alongside a perfectly seared steak, letting the smooth, buttery potatoes complement the bold, meaty flavors. This combination is timeless, bringing warmth and elegance to every bite.
Instructions
Cooking a bistro filet in the oven is simple yet rewarding. First, remove the steak from the refrigerator at least 30 minutes before cooking so it reaches room temperature. This ensures an even cook. Meanwhile, preheat the oven to 400°F (200°C). Using paper towels, pat dry the steaks, then season generously with kosher salt and freshly ground black pepper on both sides for maximum flavor.
Next, heat a large oven-safe skillet over high heat with vegetable oil until it shimmers. Carefully place the steak into the hot pan and sear for 2-3 minutes per side until a deep crust forms. Then, lower the heat to medium and add butter, crushed garlic, thyme, and rosemary. Using a spoon, continuously baste the steak with the melted butter and aromatics for about a minute, which enhances the flavors and creates a delicious taste.
Now, transfer the skillet to the preheated oven and cook for about 6-8 minutes for medium rare or until your desired doneness is reached. Once done, move the steak to a cutting board and let it rest for at least 5 minutes so the juices redistribute properly. When ready to serve, slice the bistro filet against the grain into thick, juicy medallions for the best texture and tenderness.
Frequently Asked Questions
1. How to cook bistro steak cut in the oven?
Cooking a bistro-style steak in the oven is an easy way to get a juicy and flavorful cut. First, preheat your oven to broil, and let your meat sit at room temperature for about 30 minutes. Place the steak on a wire rack over a baking sheet for even cooking. For a 1-inch steak, broil for 9–12 minutes, and a 1½ inch steak, broil for 14–16 minutes. Make sure to flip the steak halfway, and for the best results, turning it for the last 1 minute helps create a nice crust.
To achieve a perfect medium rare, use a thermometer to check the internal temperature. It should read 130°F, which is the recommended doneness for a juicy bite. Once done, let the steak rest for a few minutes before slicing to lock in the juices. This method ensures a restaurant-quality steak right at home!
2. How to cook a bistro tender?
To cook a bistro tender perfectly, start by preheating a large cast-iron skillet over medium-high heat. Add a mix of oil and butter to create a rich, flavorful crust. Once the skillet is hot, sear the steak for 2 minutes per side until it’s nicely browned on all sides. This step locks in the juices and enhances the flavor.
After the steak is fully browned, place it in the oven to cook until the interior reaches 125°F, which ensures a juicy, medium-rare result. This usually takes about 10–15 minutes, depending on the thickness. Once done, let it rest before slicing to keep it tender and flavorful.
4. How long do you cook a bistro?
The cooking method, temperature, and time all affect how a bistro steak turns out. If using a smoker, set it to 225 degrees for slow, even cooking. A 1-inch steak takes about 1 hour 15 minutes, while a 2-inch steak needs 1 hour 15 minutes to 2 hours for the best results. This method gives the steak a deep, smoky flavor and keeps it juicy.
For a quicker option, use the oven and broil at 500 degrees. A 1-inch steak should cook for 10–12 minutes, while a 2-inch steak takes 12–15 minutes. This high-heat method creates a crispy crust while keeping the inside tender. Always let the steak rest before slicing to keep the juices locked in.
4. What kind of steak is a bistro steak?
The bistro steak, also known as trees major, is a hidden gem that comes from the shoulder area, specifically the chuck section of the cow. This lean cut is prized for its tenderness and flavor, often compared to a filet mignon but at a more affordable price. It’s a lesser-known cut because butchers must carefully extract it from a small muscle, making it rare to find in standard grocery stores. Once carved, this steak is perfect for quick cooking methods, making it a favorite in many bistro-style dishes.
To cook it in the oven, first, season the bistro steak generously with salt and pepper. Sear it in a hot pan to develop a rich crust, then transfer it to a preheated oven at 400°F. Since this lean cut cooks quickly, aim for an internal temperature of 130°F for medium rare. Rest the steak for at least five minutes before slicing to keep it juicy. Because it’s located in the shoulder, it benefits from slicing against the grain to enhance tenderness. This method ensures that the trees major stays flavorful and tender, making it a perfect choice for an elegant yet easy meal.
