Kitchen Tip: Easy Ways to Cook Heinen’s Everyday Cuts of Steak
Tips, video and photography provided by Heinen’s partner, Chef Billy Parisi.
I think almost everyone can appreciate a good steak dinner, but a quality steak dinner does not have to reserved for special occasions only thanks to Heinen’s Meat Department.
Sure, filet mignon and a New York strip should be held in the wings for something special, but Heinen’s also offers an assortment of everyday cuts of steak that are easy and affordable to prepare on even the busiest weeknights!
Two of these varieties include the Coulotte steak and the Bistro filet. Let’s walk through what these steaks are and how I would prepare them in my own kitchen on a weeknight.
The Coulotte Steak
This is one of my all time favorite everyday cuts of steak and it comes from the top part of the sirloin, also known as the cap steak. It’s extremely tender, has great marbling and will likely remind you of a New York strip, but for a fraction of the price.
For this cut of meat, I recommend broiling it first, then finishing it off in the cast iron skillet. See below for specific ingredients and instructions.
The Bistro Filet
While the bistro filet does not come from the beef tenderloin, it is classified as the tender from the shoulder. It’s also said to be the second most tender cut on the entire cow, which makes it a steal for the price.
When preparing a bistro filet, I recommend quickly pan searing it. See below for specific ingredients and instructions.
Kitchen Tip: Easy Ways to Cook Heinen’s Everyday Cuts of Steak
Servings: 2-4
Ingredients
For the Coulotte Steaks
- 4 Heinen's CARE Certified Coulotte steaks
- 4 Tbsp. Heinen's unsalted butter + 2 tsp.
- Salt and pepper, to taste
For the Bistro Filet:
- 2 Heinen's CARE Certified bistro filets
- 2 Tbsp. Heinen's olive oil
- 3 Tbsp. Heinen's unsalted butter
- 10 garlic cloves
- 8-10 thyme sprigs
- Salt and pepper, to taste
Instructions
For the Coulotte Steaks
- Set the broiler to high.
- After about 10 minutes, add an empty cast iron skillet to the broiler and heat for 10 minutes.
- In the meantime, season the steaks with salt and pepper.
- Remove the skillet from the oven and add 2 tsp. of butter, followed by the steaks.
- Top each steak with a Tbsp. of butter and place under the broiler for 5-6 minutes, or until your desired internal temperature is achieved.
- Rest the steaks for 2-3 minutes before slicing and serving.
For the Bistro Filets
- Season the steaks with salt and pepper. Set aside
- Add the oil to a large frying pan over high heat. Once it begins to smoke, add the steaks and turn the heat down to medium-high.
- Add the butter, garlic and thyme and cook for 2-3 minutes per side, or until your desired internal temperature is achieved.
- Rest the steaks for 2-3 minutes before slicing and serving.
