Bistro Steak and Creamy Sauce

This bistro steak recipe is perfect for home cooks looking to impress with minimal fuss. The rich pan sauce adds a restaurant-quality touch making it ideal for special weeknights or a weekend dinner.

I first made this after craving a steakhouse dinner at home and it quickly became a family favorite we return to often.

Ingredients

• Bistro steak: 2 pounds bistro steak such as hanger or shoulder tender choose pieces about 1-inch thick for even cooking and tenderness
• Avocado oil: 1 tablespoon a neutral oil with a high smoke point ensures a good sear without burning
• Unsalted butter: 1 tablespoon adds richness and helps to baste the steak for extra flavor
• Sea salt: 1 teaspoon to season and enhance the meat's natural taste
• Freshly ground black pepper: 1 teaspoon for a bit of heat and earthiness
• Garlic: 2 cloves minced garlic brings aromatic depth to the sauce
• Shallot: 1 small finely chopped shallots add a mild sweetness and complexity
• Red wine: 1/2 cup selects a dry red that you enjoy drinking for a balanced acidity and richness
• Beef broth: 1/2 cup choose low sodium for better control of salt in the sauce
• Dijon mustard: 1 teaspoon adds a slight tang and emulsifies the sauce
• Heavy cream: 2 tablespoons rounds out the sauce with creaminess

Instructions

Prepare The Steak:

Remove the steak from the refrigerator and generously sprinkle sea salt on both sides. Let it rest at room temperature for 30 to 45 minutes. This step allows seasoning to penetrate and ensures even cooking.

Preheat The Skillet:

Place a cast iron skillet over medium-high heat for about 5 minutes until very hot. Add avocado oil and wait until it shimmers indicating proper temperature to sear.

Sear The Steak:

Put the steak into the hot skillet. Cook for 3 to 4 minutes without moving to develop a golden brown crust. Flip and sear the other side for another 3 to 4 minutes while adding butter. As the butter melts, tilt the pan slightly and spoon the melted butter repeatedly over the steak to baste.

Check The Temperature:

Use a meat thermometer inserted into the thickest part of the steak. For medium-rare, wait until it reads 125 degrees Fahrenheit. Adjust the time if you prefer more or less done.

Rest The Steak:

Transfer the steak to a plate, tent loosely with foil, and let it rest for 5 to 10 minutes. Resting allows juices to redistribute making the steak moist and tender.

Make The Pan Sauce:

Reduce heat to medium in the same skillet. Add garlic and shallots sautéing until softened about 2 minutes. Pour in red wine and beef broth scraping the bottom of the pan to release browned bits. Let the sauce simmer 3 to 4 minutes until reduced by half.

Finish The Sauce:

Stir in Dijon mustard fully blending it into the sauce then add heavy cream allowing it to simmer another minute until thickened. Taste and adjust seasoning if necessary.

Serve:

Slice steak against the grain for maximum tenderness. Pour the luscious pan sauce over and serve immediately.

I love how the Dijon mustard in the sauce adds just the right tang that balances the creaminess. This recipe reminds me of evenings when my family gathered around the table sharing stories over a hearty steak dinner.

Storage tips

Store leftover steak in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a splash of broth or water to keep it from drying out. The sauce also keeps well separately and can be warmed on the stove.

Ingredient swaps

If you don't have bistro steak try similar cuts like flank or skirt steak but adjust the cooking time accordingly. Red wine can be swapped for a dry white wine or beef stock with a splash of vinegar for acidity. Use olive oil if you prefer though be mindful of its lower smoke point.

Serving ideas

Serve alongside creamy mashed potatoes roasted garlic green beans or a crisp salad. A crusty baguette is great for mopping up any extra sauce. For a lighter meal slice the steak thinly and toss into a salad or sandwich.

This bistro steak is sure to become a go-to favorite with its rich pan sauce and easy preparation.

Frequently Asked Recipe Questions

→ What cut of steak works best for this dish?

Hanger steak or shoulder tender are ideal; both have great flavor and tender texture when cooked properly.

→ How do I know when the steak is done?

Use a meat thermometer and aim for 125°F (52°C) for medium-rare; adjust time if you prefer different doneness.

→ Why add butter while searing the steak?

Butter bastes the steak, helping to build a flavorful crust and impart richness during cooking.

→ How is the pan sauce made from the steak drippings?

Garlic and shallots are sautéed in the pan, then deglazed with red wine and beef broth to loosen browned bits, reducing the liquid before finishing with Dijon mustard and cream.

→ Can I substitute the dairy in the sauce?

You can use alternatives like crème fraîche or a non-dairy cream, though it may alter the sauce’s texture slightly.