What type of steak is used in the brasserie steak and eggs dish?

The brasserie steak and eggs dish typically features teres major steak, which is a lesser-known cut that comes from the shoulder of the cow. This cut is appreciated for its tender texture and rich flavor, making it an excellent choice for a dish that combines the heartiness of steak with the simplicity of eggs. The teres major is also sometimes referred to as a butcher's steak due to its popularity among butchers, who often keep this cut for themselves. Its size and shape lend well to cooking methods that highlight its juiciness and flavor, which is ideal for a breakfast or brunch offering such as steak and eggs.

Other options like filet mignon and ribeye, although popular cuts, are generally more expensive and may not align with the traditional or rustic nature of brasserie fare. Flank steak, while flavorful, is known for its chewiness and is often used in dishes that benefit from marinating or slow cooking to tenderize it, which may not be as suitable for this specific preparation.