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.
Get ready to taste steak perfection with our Pan-Seared Merlot Steak recipe. With expert technique and the perfect balance of flavors, we’ll show you how to achieve a tender and flavorful steak that will impress even the most discerning palates.
Ingredients
- ▢ 1 lbs Merlot steaks
- ▢ 1 cup Steak marinade
- ▢ 1 tsp salt
- ▢ 1/2 tsp black pepper
- ▢ 2 tbsp unsalted butter
Instructions
MARINATE THE STEAKS
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Remove the steaks from pacakaging and pat dry.
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Marinate the steaks in all-purpose steak marinade for 4 to 8 hours.
SEAR THE STEAKS
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Remove the steaks from the marinade and pat dry.
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Season liberally with salt.
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Preheat a large skillet over medium-high heat. Add butter and swirl to coat the pan.
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Add the steaks to the hot pan and cook for about 2 to 3 to form a crust.
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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
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Transfer the steaks to a cutting board with tongs and rest with compound butter on top tented loosely with foil.
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Rest the steaks 5 minutes before slicing against the grain into thin strips, and serving.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 0.3g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1294mg | Potassium: 886mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 353IU | Calcium: 18mg | Iron: 5mg
