Butcher's Tips

Love the tenderness of a juicy filet mignon but craving a bolder flavor? Sometimes called a petite tender or shoulder tender, the bistro steak goes by many names, but one thing you can always count on is a robust beefy flavor with a tender and juicy texture. It’s a specialty cut that doesn’t get as much attention as it should, but if you enjoy the tenderness of a filet mignon, it’s one you won’t forget. But what exactly is a bistro steak and how do you get the most from this butcher’s favorite? What is a Bistro Steak? Filet mignon is the cut that made Omaha Steaks famous and rightfully so. Its mild flavor and famously fork-tender texture make it a delicious favorite, especially when aged to perfection and carved by the master butchers at Omaha Steaks. But sometimes, you want that tenderness with a more robust, beefy flavor and that’s where the bistro steak comes in. Bistro steaks are considered a specialty because of the skill required to carve this steak. Cut from the shoulder or chuck (hence the name shoulder tender), the bistro steak gained popularity with smaller restaurants that wanted to offer the tender experience of the much pricier tenderloin without the expense. It can be an excellent substitute in recipes that call for beef tenderloin while presenting a more robust flavor, making it a favorite among butchers and a cut that they often save for themselves. Cutting a Bistro Steak Another name for the bistro steak is the teres major steak, owing to the lean muscle from which the steak is carved. The teres major muscle is located in the shoulder, or chuck section. It’s an active muscle but also has more fat than your typical tenderloin, which is what gives it a more complex, rich, and beefy flavor. It takes a skilled butcher to properly carve and trim a teres major steak, but you’ll be rewarded with a rich flavor that can hold up to bolder aromatics and more varied preparation methods. How to Cook a Bistro Steak Part of what makes the filet mignon so popular is its simplicity. Because of its tenderness and mild flavor, simple and classic techniques tend to work best, making it easy to cook on the grill, the stove, in the oven, or sous vide. The bistro steak, on the other hand, has a slightly more rigid consistency that stands up to a wide variety of cooking methods while its slightly higher fat content gives it that buttery tenderness and bold flavor you typically associate with more densely marbled cuts like a ribeye. This means you can keep preparation simple (season it with salt and pepper, grill to your desired doneness, rest, and enjoy) or try something a little more adventurous like slow roasting, smoking, bold marinades, stir-fry, skewers, and more! The bistro steak is incredibly versatile, and its beef-forward flavor holds up well with most preparation techniques. Try a bold, flavorful marinade or butter baste with a compound butter for an extra explosion of mouthwatering flavor. As always, overcooking is your main concern. Bistro steaks are best-served medium-rare, but your preference may vary. Use the steak cooking timer in the Omaha Steaks mobile app and our handy Steak Cooking Chart to achieve your desired doneness. Check for doneness using a meat thermometer and our Steak Doneness Guide for perfection every time. Don’t forget to rest your bistro steaks for a minimum of 5 minutes before serving (some chefs recommend up to 15 minutes for this particular cut) and remember that the internal temperature will rise up to 10 additional degrees while resting, so remove it from heat before it reaches the desired temperature. Rare 120-130° FMedium-rare 130-140° FMedium 140-150° FWell done 160+° F How to Slice a Bistro Steak With any steak, slicing it correctly will make a big difference in your texture and tenderness, and you should always slice against the grain. Slicing against the grain makes the fibers shorter and easier to chew and you’ll want to slice your bistro steak into tender, juicy medallions for perfection in every bite. Whether you’re craving something different or looking for a more budget-friendly alternative to filet mignon, the bistro filet is an often-overlooked treasure you’re sure to love. Give it a try when you place your next order!More Butcher’s Guides

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