French Bistro Steak and Tomatoes
Transport your taste buds to a charming Parisian café with this delectable French Bistro Steak and Tomatoes recipe. Featuring perfectly seared ribeye or sirloin steaks basted with herb-infused butter and paired with sweet, blistered cherry tomatoes, this dish is a celebration of bold flavors and simple elegance. A splash of balsamic vinegar enhances the tomatoes, creating a rich, savory glaze that complements the melt-in-your-mouth steak. Ready in just 30 minutes, this recipe is perfect for weeknight indulgence or an impressive dinner party centerpiece. Serve it with crusty French bread or a crisp green salad for a complete meal that exudes French sophistication. Keywords: French bistro steak, seared steak recipe, blistered tomatoes, herb butter steak, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (12-14 oz each) ribeye or sirloin steak
- 2 cups cherry tomatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon sea salt
- 0.5 teaspoons freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoons (chopped) fresh parsley
Instructions
Take the steaks out of the fridge about 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks generously with sea salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering.
Add the steaks to the hot skillet and sear for 3-4 minutes on the first side without moving them to develop a deep brown crust.
Flip the steaks and add 2 tablespoons of butter, 2 sprigs of fresh thyme, and 1 sprig of rosemary to the skillet. Tilt the skillet slightly and baste the steaks with the melted butter and herbs using a spoon.
Cook the steaks for another 3-4 minutes on the second side for medium-rare, or until your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F for medium-rare).
Remove the steaks from the skillet and let them rest on a cutting board, loosely covered with aluminum foil.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to blister and soften.
Stir in the balsamic vinegar and let it reduce slightly to create a flavorful glaze for the tomatoes, about 1-2 minutes.
Turn off the heat and sprinkle the tomatoes with chopped fresh parsley.
To serve, slice the rested steak against the grain into thick slices and plate alongside the blistered tomatoes. Spoon the buttery tomato sauce over the sliced steak for a finishing touch.
Garnish with additional fresh parsley and serve immediately with crusty French bread or a light green salad.
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.2 g | 299% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.4 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3050 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
