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A perfectly cooked bistro beef steak sliced and plated,

Perfect Bistro Beef Steak with Simple Pan Sauce

This bistro beef steak recipe is easy to follow and delivers juicy, flavorful steak with a golden crust. It’s finished with a quick pan sauce that brings all the flavors together perfectly.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American Bistro, French-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak:
  • 2 bistro steaks 6–8 oz each, flat iron or hanger steak recommended
Kosher salt
  • Fresh ground black pepper
  • 1 tablespoon neutral oil canola or grapeseed
  • 1 tablespoon unsalted butter
For the Pan Sauce:
  • 1 small shallot finely chopped
  • ⅓ cup low-sodium beef broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cold unsalted butter
  • Optional: splash of red wine or balsamic vinegar

Method
 

  1. Take steaks out of the fridge and let them come to room temperature for about 30 minutes.
  2. Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat a cast iron skillet over medium-high heat for 4–5 minutes until very hot.
  4. Add 1 tablespoon of neutral oil to the pan. Place steaks in the pan and don’t move them for 2–3 minutes to get a good sear.
  5. Flip steaks and sear the other side for another 2–3 minutes. If steaks are thicker than 1 inch, sear the edges briefly too.
  6. Reduce heat to medium. Add 1 tablespoon of butter and spoon melted butter over steaks for 1 minute.
  7. Use an instant-read thermometer to check internal temperature: 130–135°F for medium-rare. Remove steaks 3–5°F before target temperature.
  8. Transfer steaks to a plate and loosely tent with foil. Rest for 5–7 minutes.
  9. While steaks rest, add chopped shallots to the pan and sauté for 30–60 seconds.
  10. Pour in beef broth and scrape up browned bits from the pan.
  11. Stir in Dijon mustard and optional splash of wine or vinegar.
  12. Turn off heat and whisk in 1 tablespoon cold butter until sauce is glossy.
  13. Serve steaks sliced against the grain with pan sauce poured on top or on the side.

Notes

  • Use a cast iron pan if possible for the best sear and flavor.
  • Resting the steak is key to juicy meat—don’t skip this step.
  • Feel free to adjust doneness to your liking, but medium-rare keeps the steak tender and juicy.
  • The pan sauce is optional but really boosts the flavor without extra effort.
  • If you want to add a smoky touch, you can finish the steak on a grill but you’ll lose some of the pan sauce flavor.