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.