Bistro Steaks A La Carte Proteins (photo as cooked)

Bistro Steaks

A La Carte Proteins (photo as cooked)

15 MIN
$12.99 2 Servings
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Available Options

  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • 4 Servings (22 oz Total)
    No Added Hormones, Pasture-Raised, Uncooked Bistro Steaks View recipe
    • with Bistro Steaks

    From the Test Kitchen

    Our new Protein Add-ons provide you with quality meat, seafood, and plant-based options to supplement your weekly meals, stock your freezer, and get creative in the kitchen!

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    • Nutrition
      PER SERVING
    • Calories
      290 Cals (est.)
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    fresh
    ingredients
    Bistro Steaks A La Carte Proteins (photo as cooked)
    Title
    • 2 Steaks
    step-by-step
    instructions
    1 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Tips from Home Chefs

    Bistro Steaks

    1 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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