Grilled Merlot Steak

Merlot steak is shown grilled medium-rare and sliced against the grain over a wood cutting board.

Grilled over the direct heat of hot charcoals beef Merlot steak acquires an appetizing crust and quickly reaches the desired internal temperature.

5 from 2 votes

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Prep Time: 5

Cook Time: 6

Servings: servings

Calories: 390kcal

Author: Milena Perrine

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.

Notes

*Total time depends on the thickness, size and shape of each Merlot steak. The average weight is about 6 ounces, but some are thicker and more square while others more elongated and thinner. Cook a bit longer on the first side and a bit less time on the second side.

**Do not grill Merlot steak rare, its nature requires a bit more heat than other cuts with more fat and structure that can be enjoyed rare. Similarly, do not overcook Merlot steak as it is lean and will dry out quickly.

If you want to use a grilling pan over the stove-top prepare the steaks as described above and heat the grilling pan over medium-high heat, boarderline high. Cook as described above, the same internal temperatures apply.

To pan-sear on the stove top heat a cast-iron skillet over medium-high heat. Prepare the steaks as described above. When the pan is hot, add a good drizzle of olive oil and sear the steaks for 2 to 3 minutes on the first side, then lower the heat to medium, flip and cook them about the same time on the second side. Add the rosemary to the pan around the steaks. The same internal temperatures apply.

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