To make this bistro classic, use a cast iron skillet, get it really hot, and sear the steak on both sides. The preferred cut is entrecôte, or rib-eye, and if you ask the butcher to cut it into steaks that aren’t too thick you’ll have lots of surface area on the steaks. No bistro steak is complete without the classic accompaniment of French fries.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?