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What is a Merlot Steak?
Merlot steak is a richly flavored cut of beef with a natural tenderness. It is quite lean, with a fine grain to it, shaped similarly to flank steak but significantly smaller.
Merlot steak comes from one of the two sinuous muscles comprising the heel of the animal which are located in the bottom round, right above the shank, sometimes referred to as the gooseneck.
Even though the heel gets heavily exercised and is overall very tough, the Merlot steak is a unique exception. It is obtained from the medial portion of the larger of the two heel muscles, the gastrocnemius. In its finished form the Merlot cut has no connective tissue attached to it and in combination with its very fine texture it is supremely tender - a coveted butcher's cut.
How to Cook Merlot Steak?
The best way to cook Merlot steak is to sear it over high-heat. To that end pan-searing or grilling, especially over hardwood lump charcoals, are the top two ways to prepare the cut.
You do not need to smother Merlot steak in multi-ingredient marinades or cover it in heavily spiced rubs. Its intense beefy flavor confidently stands on its own and a simple, light seasoning is sufficient to highlight it.
Ingredients
Merlot steaks. The average Merlot steak weighs about 6 ounces which makes it perfect for an individual serving.
Olive oil. To brush the steaks with before grilling or to add to the skillet if pan-searing.
Seasonings. Kosher salt, black pepper and garlic powder (or oregano) is the simple trio we like best when beef has this caliber of richness.
Herbs. We like to use a bit of fresh rosemary for its zesty aroma while cooking the steak, thyme works well too. At times we simply add rosemary compound butter slivers over the finished steak.
Step-by-Step Grill or Pan-Sear Merlot Steak
Whether you are grilling the cut as we demonstrate below or pan-searing in cast iron, the same rules apply and the process is fairly straight forward.
Prep. Season simply with salt and allow the steaks to reach room temperature while the grill is heating up. Mix the olive oil with the black pepper and garlic powder (or other seasonings of your choice) and brush the mixture over the steaks.
Grill. When the grill is hot place the steaks onto the grates over the direct heat and cook for about 2 to 3 minutes per side, flipping once, depending on how large and thick each individual one is. If using fresh rosemary place it on top of the steaks as soon as you flip them or next to them if pan-searing in a skillet.
Rest. When you pull the steaks off the grill allow them to rest onto a cutting board for the juices to redistribute. For specific internal temperature see the comments below the step-by-step pictures.
TIP: Grill (or pan-sear) longer on the first side and a bit less on the second side, after you flip each steak.
To What Temperature to Cook Merlot Steak?
Cook Merlot steak medium-rare to medium. Expressed in internal temperature - stop cooking it around 130 - 135 F and once it rests the temperature will be around 132 - 137 F which straddles the boundary between the medium-rare and medium temperature ranges and is perfect for the cut.
You might be wondering why not cook it rare? The reason you should not cook Merlot steak to rare is that because it is a medial cut of a hard working muscle from an overall tough muscle complex it handles heat really well and actually needs a higher temperature to fully 'blossom' into its best succulent expression.
The Merlot steak pictured below we pulled off the grill at 130 F, allowed it to rest until it measured about 133 F and then sliced it. It was perfectly medium-rare and very juicy.
Slice Against the Grain
As with all steaks try to slice at a forty-five to ninety degrees angle to the direction of the muscle fibers (the grain). The fibers are never perfectly aligned in one direction throughout the width of the steak but for the most part if you keep within that range you will shorten the fibers and create even more tender bites of beef.
Storage and Reheating
Store any leftover Merlot steak in an airtight container in the refrigerator. To reheat you can quickly sear it in a skillet with a bit of olive oil.
Other Butcher's Cuts You Might Enjoy
Coulotte Steak | Grilled Outside Skirt Steak | Grilled Picanha Steak | Bavette Steak | Teres Major Steak
Recipe
Grilled Merlot Steak
Ingredients
- 3 Merlot steaks
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- ½ teaspoon garlic powder or to taste
- 1 tablespoon olive oil
- 2-3 sprigs fresh rosemary optional
Instructions
- Heat your grill to hot. Pat dry the Merlot steaks and season them with salt - to taste, but generously. Let them rest and get to room temperature.
- Mix the olive oil with the black pepper and garlic powder and brush it all over the steaks before you place them over the direct heat.
- Grill for 2 to 3 minutes per side, flipping once.* (If using, place the rosemary briefly onto the grates near the steaks to char it and then place it on top of each steak once you have flipped it).
- Pull each steak off the grill when the internal temperatures hits the 130 - 135 F range. Alow to rest and the residual heat will bring it to about 132 - 137 F accordingly. The lower end of these ranges will be medium-rare, the higher medium.** After about 5 minutes of rest slice against the grain into thin strips and serve.
Cane
These little steaks were delicious. I appreciate all the tips on doneness. Thank you for publishing this!
Patrick
Fabulous. Grilled my merlot steaks just as described. Who knew the meat was so flavorful? Local family ranch that sells directly to the public recently started offering merlot steak. I had no clue what they were but now have become a fan. Freaking delicious meat. Thanks for the recipe too.