Filet mignon is usually heralded as the pinnacle of restaurant-worthy steak, but there are some lesser-known cuts that could easily rival it. One of those cuts is bistro steak. Although not talked about nearly as often, bistro steak offers a similar tenderness as filet mignon but with a bolder flavor that many steak fans prefer.
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What is Bistro Steak?
Bistro steak is also referred to as bistro shoulder, shoulder tender, or bistro filet. It comes from the chuck cut in the shoulder area of a cow, which is often a more affordable cut of beef because it’s not as tender as, say, a ribeye for use as steaks. But the bistro steak portion is incredibly tender; in fact, some grade its tenderness level right up there with filet mignon.
Bistro steak has a couple of additional things going for it: It’s usually much more affordable than filet mignon, and its flavor stands out much more than filet mignon. Ready to try it for yourself? Our guide features various cooking methods and an easy-to-follow recipe for you to enjoy.
Different Methods of Cooking Bistro Steak
Whether you want a hot-off-the-grill bistro steak or a tender and juicy sous vide version, we’ve got all the details for popular bistro steak cooking methods. For each method, it’s best practice to remove the steak from the refrigerator for 30-45 minutes before you’re ready to cook it to help it come to room temperature. Then, season your steak how you’d like.
Also, after cooking, rest the bistro steak for 5-10 minutes before serving. This allows the steak to reabsorb juices throughout the meat and continue cooking slightly.
How to Grill Bistro Steak
Preheat the grill to medium-high heat for about 10-15 minutes before you’re ready to cook your bistro steak. Transfer the steak to the grill, searing for 2-3 minutes on each side. Flip the steak just once to sear both sides.
Then, move the bistro steak to a low-heat area of the grill or, if using a gas grill, turn the heat down to low. Allow the steak to cook for another 5-10 minutes, depending on your preferred level of doneness. For medium-rare steak, it’s ready to rest at room temperature when it reaches 125 degrees.
How to Cook Bistro Steak on the Stove
Pan-seared bistro steak is relatively similar to grilled bistro steak. Heat a large pan with a drizzle of oil over high heat for about 5 minutes. Add the steak, searing on each side for 3-5 minutes until a crisp, golden-brown crust forms. If desired, add butter to the pan and spoon the melted butter over the steak while searing Turn down the heat and allow the bistro steak to cook for another 3-5 minutes until the internal temperature reaches 125 degrees for medium-rare.
How to Sous Vide Bistro Steak
After seasoning steaks, add them to sous vide bag or a sealable food-safe bag, being sure to remove as much air as possible from the bag. For best results, use a vacuum sealer. Prepare a sous vide cooker with a temperature of 129 degrees or clip a heat-safe thermometer to the side of a pot of water heated to 129 degrees.
Add the steak bags to the cooker, ensuring that they’re fully immersed in the water. Cook for 1-2 hours. Remove the steaks from their bags before resting.
How to Smoke Bistro Steak
Add your preferred wood chips to the smoker and preheat the smoker to 225 degrees for about 15 minutes with the lid closed. Transfer the steaks to the smoker, and cook for one hour or until they reach 120-125 degrees. Then, sear them in a preheated skillet for 1-2 minutes on each side before resting.
How to Cook Bistro Steak in the Oven
Preheat your broiler for 10-15 minutes. Add the bistro steak to an oven sheet sprayed with a light layer of cooking oil. Move the steak under the broiler to cook for 10-15 minutes. Thicker steaks will generally need closer to the 15-minute mark. Remember to flip the steak halfway through the cooking process to ensure an even sear on both sides.
When ready, your steak’s internal temperature should be 125 degrees. Cover the steak loosely with foil when resting to bring the temperature up to 130-135 degrees for medium-rare.
Cooking Times for Bistro Steak
Bistro steak cooking times can vary based on the cooking methods you choose, how thick your steaks are, and the level of doneness you prefer. Use the following chart as a guide, but remember to check the steak temperature with a meat thermometer for best accuracy.
| Cooking Method | Cooking Temperature | Cooking Time | Temperature to Remove From Heat |
| Grill | Medium-high heat | 1-inch steak: 10-15 minutes1 ½-2-inch steak: 12-18 minutes | Medium rare: 125℉Medium: 130℉Medium well: 135℉ |
| Stove (Pan-Seared) | Medium-high heat | 1-inch steak: 6-10 minutes1 ½-2-inch steak: 8-12 minutes | Medium rare: 125℉Medium: 130℉Medium well: 135℉ |
| Sous Vide | 129 degrees for medium rare | 1-inch steak: 1 hour1 ½-2-inch steak: 2 hours | N/A |
| Smoker | 225 degrees | 1-inch steak:1 hour, 15 minutes1 ½-2-inch steak: 1 hour, 15 minutes to 2 hours | Medium rare: 125℉Medium: 130℉Medium well: 135℉ |
| Oven | Broil at 500 degrees | 1-inch steak: 10-12 minutes1 ½-2-inch steak: 12-15 minutes | Medium rare: 125℉Medium: 130℉Medium well: 135℉ |
Pan-Seared Bistro Steak Recipe
One of our favorite ways to cook bistro steak is in a pan. It’s quick, it’s simple, and it’s an easy way to get dinner on the table in about 20 minutes from start to finish.
Ingredients
- 1-2 pounds of bistro steak (about a ½ pound per serving)
- 1 tbsp avocado or grapeseed oil
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp butter
Instructions
- Remove the steak from the refrigerator and salt it generously on both sides. Leave it at room temperature for 30-45 minutes before you’re ready to cook.
- Preheat a large skillet with oil over medium-high heat.
- Sprinkle pepper on both sides of the steak. Transfer the steak to the pan and add the butter.
- Sear for 3-5 minutes on each side until a golden-brown crust forms, spooning the melted butter over the steak several times during the searing process. Be mindful of your steak thickness. Steaks around 1-inch thick will need closer to 3 minutes per side for medium-rare, while thicker steaks of 1 ½-2+ inches may need closer to 5 minutes on each side.
- Check the temperature with a probe thermometer. The internal temperature should reach 125 degrees for medium rare. If more time is needed or to cook to your preferred doneness level, reduce the heat to low and cook for another 3-5 minutes.
- Remove the steak from the heat and rest at room temperature, loosely covered in foil, for 5-10 minutes.
Conclusion: Cooking Bistro Steak
If you’re new to bistro steak, we hope you found this guide informative and inspiring as you try new steak dishes in your kitchen. Be sure to follow along with Steak University’s articles, cooking tips, and recipes to learn everything you need to know about cooking and enjoying steak.
Pan-Seared Bistro Steak
Ingredients
- 1-2 lbs bistro steak (~a 1/2 lb per serving)
- 1 tbsp avocado or grapeseed oil
- 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp butter
Instructions
- Remove the steak from the refrigerator and salt it generously on both sides. Leave it at room temperature for 30-45 minutes before you’re ready to cook.
- Preheat a large skillet with oil over medium-high heat.
- Sprinkle pepper on both sides of the steak. Transfer the steak to the pan and add the butter.
- Sear for 3-5 minutes on each side until a golden-brown crust forms, spooning the melted butter over the steak several times during the searing process. Be mindful of your steak thickness. Steaks around 1-inch thick will need closer to 3 minutes per side for medium-rare, while thicker steaks of 1 ½-2+ inches may need closer to 5 minutes on each side.
- Check the temperature with a probe thermometer. The internal temperature should reach 125 degrees for medium rare. If more time is needed or to cook to your preferred doneness level, reduce the heat to low and cook for another 3-5 minutes.
- Remove the steak from the heat and rest at room temperature, loosely covered in foil, for 5-10 minutes.