How to Cook

Cooking Bistro Steak

How to Cook Bacon-wrapped Bistro Steak

Love Filet Mignon, but craving a more robust, beefier flavor? Our bacon-wrapped Bistro Steak is sure to please! A butcher's favorite, this lean cut is terrific grilled, pan-seared, or broiled in the oven and is best served rare to medium to ensure every bite is tender – ideal for the true steak lover. The cooking instructions and charts below will tell you everything you need to know about the best way to cook Bistro Steak; just be sure to use a meat thermometer for optimum results.


Wrapped within its succulent bacon jacket, irresistible Bistro Steak makes an impressive presentation that is sure to wow dinner guests time and time again.

How to Grill Bistro Steak on the Grill

  • Be sure your Bacon-wrapped Bistro Steak is completely thawed.
  • Bring the meat to room temperature. Remove your Bistro Steak from the refrigerator 30-40 minutes before grilling.
  • Season your steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • To cook on a charcoal grill, push most of the hot coals to one side of your grill; leave a single layer of ash-covered coals on the other side. Place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move your steaks to the medium-heat side of your grill and continue to grill to desired doneness using the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness using the times listed in the chart below. Turn about 1 minute prior to the halfway point.
  • For the perfect medium-rare Bistro Steak, grill for 7-8 minutes for a 1-inch steak, and 9-11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your Bistro Steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

How to Cook Pan-Seared Bistro Steak

  • Be sure your Bacon-wrapped Bistro Steak is completely thawed.
  • Bring the meat to room temperature. Remove your Bistro Steak from the refrigerator 30-40 minutes before grilling.
  • Season your Bistro Steak as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • Heat a heavy non-stick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
  • Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
  • For the perfect medium-rare Bistro Steak, sear in the skillet for 7-8 minutes for a 1-inch steak, and 9-11 minutes for a 1½ inch steak, turning 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your Bistro Steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking").
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your meat. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

How to Cook Bistro Steak in the Oven

  • Be sure your Bacon-wrapped Bistro Steak is completely thawed.
  • Bring the meat to room temperature. Remove your Bistro Steak from the refrigerator 30-40 minutes before grilling.
  • Season your Bistro as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • Set oven for broil and preheat 10 minutes. During broiling, the door of an electric oven should be left ajar; the door of a gas oven should remain closed.
  • Place steak on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
  • For the perfect medium-rare Bistro Steak, broil in the oven for 9-12 minutes for a 1-inch steak, and 14-16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
  • Rest your Bistro Steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking").
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

Cooking Times

for Bistro Steak

Remember to fully thaw your steaks. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. Follow the cooking temperatures and times below to cook the perfect Bistro.

The Grill
Gas Grill Charcoal Grill
Rare1 inch
1 1/2 inches

5-7 mins
8-10 mins

5-7 mins
8-10 mins
Medium-Rare1 inch
1 1/2 inches

7-8 mins
9-11 mins

7-8 mins
9-11 mins
Medium1 inch
1 1/2 inches

8-9 mins
10-12 mins

8-9 mins
10-12 mins
Medium-Well1 inch
1 1/2 inches

9-10 mins
11-13 mins

9-10 mins
11-13 mins
The Stove Or Oven
Skillet Broil
Rare1 inch
1 1/2 inches

5-7 mins
8-10 mins

7-10 mins
12-14 mins
Medium-Rare1 inch
1 1/2 inches

7-8 mins
9-11 mins

9-12 mins
14-16 mins
Medium1 inch
1 1/2 inches

8-9 mins
10-12 mins

10-13 mins
14-17 mins
Medium-Well1 inch
1 1/2 inches

9-10 mins
11-13 mins

11-14 mins
15-18 mins

Measuring Doneness

    Remove when your steaks are 5 degrees less than the temperatures listed. The centers will continue to warm as they rest.

  • 1 Rare

    125°F - Center is bright red; pinkish towards the outside

  • 2 Medium-Rare

    135°F - Center is very pink; slightly brown towards the outside

  • 3 Medium

    145°F - Center is light pink; outer portion is brown

  • 4 Medium-Well

    155°F - Center is slightly pink; outer portion is brown

  • 5 Well

    165°F - Uniformly brown throughout

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