Brasserie-Style Sirloin Steak Recipe - Home Chef (2024)

FAQs

What is a French brasserie style steak? ›

The French Brasserie Steak, also known as “steak frites,” is a classic French dish consisting of a grilled or pan-seared steak served with a side of French fries. It is a popular menu item in traditional French brasseries, which are casual dining establishments known for serving simple yet delicious French cuisine.

A brasserie is an informal French cafe offering beer and wine with simple, hearty food. The dining area is usually large and open, boasting a loud, boisterous atmosphere with many tables filling the space. Food is served at all hours, without breaks between lunch and dinner service, and the menus are French-inspired.

The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak. Select your favorite Top Sirloin steak marinade or our Kansas City Steak Original Steak Seasoning and get started!

The term brasserie is French for "brewery", from Middle French brasser "to brew", from Old French bracier, from Vulgar Latin braciare, of Celtic origin. Its first usage in English was in 1864.

At its origins it was simply a brewery, making beer that could be consumed on the premises... As time went on, the word came to designate large, typically Parisian bistros with an inimitable charm where you can dine on traditional French dishes, including onion soup, “coq au vin” and “pot au feu”.

Examples of brasserie

There was a row of small shops, a brasserie and an inn, all slumbering under the shadows of a grove of trees. The brasserie into which the two men pushed their way was smaller and less ornate than the one which they had last visited. There are dozens of just such tavernes and brasseries.

A brasserie is a casual dining restaurant characterized by its relaxed ambiance, classic French cuisine, and a selection of beers. The term comes from the French “brasser," meaning “to brew”, which highlights the traditional connection between these restaurants and the brewing industry.

Top sirloin steak is a versatile cut but when cooked wrong it can be result in a tough and chewy bite. The important thing is to not overcook the top sirloin. We recommend sous vide the steak first, then finish it with a hot sear - basting it with butter.

The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.

Sirloin Steak is our signature dish. It is a brilliant balance of tender and tasty. Best eaten rare to medium. We do not recommend well done.

What to season steak with? ›

When seasoning a steak, you can't go wrong with the classic freshly cracked black pepper and kosher salt. Finishing salts such as flaky sea salt and can be applied at the end as a final touch. Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak.

French cattle are primarily grass fed and thus the meat is less marbled. Moreover, there is not as much emphasis on aging meat. As a result, French beef tends to be less tender than American. Food additives (such as antibiotics) are not used at all.

Referring to both the cut of beef and the method of preparation, the name Chateaubriand comes from François René Vicomte de Chateaubriand, a French statesmen, diplomat and author. In 1822, a famous chef prepared this steak dish for him and the name stuck.

French brasseries and bistros tend to offer more traditional and affordable meals, with fairly speedy service and noisy atmosphere, while restaurants are usually better for more special fares. Meanwhile, cafés are more focused on drinks and having a relaxing time.