Sink your teeth into a juicy and flavorful Merlot steak. 🍽️🥩 A quick marinade helps tenderize it, then seared hot and fast, this cut of beef delivers an exceptional dining experience. Slice it into thin strips against the grain for rich and robust flavors.
Marinate the steaks in all-purpose steak marinade for 4 to 8 hours.
SEAR THE STEAKS
Remove the steaks from the marinade and pat dry.
Season liberally with salt.
Preheat a large skillet over medium-high heat. Add butter and swirl to coat the pan.
Add the steaks to the hot pan and cook for about 2 to 3 to form a crust.
Flip the steaks, reduce the heat to medium, top with the rosemary, and allow the steaks to continue to cook until an instant-read meat thermometer reads 120 to 125 degrees F.
REST AND SERVE
Transfer the steaks to a cutting board with tongs and rest with compound butter on top tented loosely with foil.
Rest the steaks 5 minutes before slicing against the grain into thin strips, and serving.
Notes
This steak is served by cooking it hot and fast to an internal temperature of 120 to 125F for a rare to medium rare finish to prevent it from drying out. For the best flavor, add a dollop of roasted garlic compound butter over each steak as it rests and pair this cut with red wine steak sauce or cowboy butter for extra flavor.