Bistro-Style Steak Recipe
This Bistro-Style Steak recipe features a perfectly seared 14-ounce New York strip steak seasoned simply with kosher salt and black pepper, then cooked in a skillet with vegetable oil and clarified butter. The steak is complemented by a rich shallot and white wine sauce finished with beef bone broth and butter, delivering a classic French-inspired bistro experience at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Frying
- Cuisine: French Bistro
Ingredients
Scale
Steak and Seasoning
- 1 (14-ounce) New York strip steak
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cooking Fats
- 1 teaspoon vegetable oil
- 1 teaspoon melted clarified butter
Sauce Ingredients
- 2 tablespoons minced shallots
- 1/3 cup white wine
- 1/3 cup beef bone broth
- 2 tablespoons unsalted butter, cubed
Instructions
- Season the steak: Pat the New York strip steak dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper evenly to enhance flavor.
- Preheat the skillet: Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot. Add the vegetable oil and melted clarified butter, swirling to coat the bottom of the pan.
- Sear the steak: Place the seasoned steak in the hot skillet. Sear without moving for about 4 to 5 minutes until a golden-brown crust forms. Flip the steak and sear the other side for an additional 4 minutes for medium-rare, or adjust time for desired doneness.
- Remove steak and rest: Transfer the steak to a plate and cover loosely with foil to rest while preparing the sauce. Resting allows juices to redistribute for a tender bite.
- Cook the shallots: In the same skillet, reduce heat to medium. Add minced shallots and sauté for about 2 minutes until softened and fragrant, scraping up any browned bits from the steak.
- Add wine and reduce: Pour in the white wine and simmer, scraping the pan with a wooden spoon, until the liquid reduces by half, concentrating the flavor.
- Deglaze with bone broth: Stir in the beef bone broth and continue to simmer until the sauce thickens slightly, about 3 to 4 minutes.
- Finish the sauce: Remove the skillet from heat and whisk in the cubed unsalted butter until melted and the sauce is glossy and rich.
- Serve: Slice the rested steak against the grain, arrange on a plate, and spoon the shallot and wine sauce over the top. Serve immediately for the best flavor.
Notes
- Use high-quality beef bone broth for a richer, deeper flavor in the sauce.
- Allow the steak to come to room temperature before cooking to ensure even cooking.
- Adjust cooking times based on steak thickness and preferred doneness.
- Clarified butter has a higher smoke point than regular butter, great for searing.
- Resting the steak is crucial to retain juiciness.
Keywords: New York strip steak, bistro steak recipe, pan-seared steak, steak with shallot sauce, white wine sauce, beef bone broth sauce
Find it online: https://mjrecipe.com/bistro-style-steak-recipe/