Bistro Steak needs to be handled so that it stays juicy and tender and not overcooked. Salt/Pepper or rubs that you find in the recipe section works well. Heat should only be high to sear both sides for no more than 2 minutes per side, after which the heat needs to be lowered to cook the center without overcooking the surface. On a stove top, this is best done with an oven safe pan to sear on both sides, then into a preheated 400 degree (F) oven until done.
This cut should be cooked using an internal meat thermometer that is oven safe, no matter the method of cooking. These devices cost $20 and are critical for the best eating experience and are as useful a tool as a spatula. The internal Fahrenheit temperature goals are: 115-120 Extra-Rare (Bleu); 120-125 Rare; 125-130 Medium Rare; 130-135 Medium. Not recommended to go above 135 degrees.
Bistro Steak became popular in bistros in France that serve it with fries and butter sauce. It can be any type of steak, but after spending plenty of time in France, we have realized that the Teres Major represents this the best. This is a cut that comes out of the shoulder and is a great combination of tenderness, texture and flavor.