This small steak is a great way to dip your toes into trying out some of the lesser-known cuts. The Merlot Steak is cut from the upper leg, and each beef only yields two, making it a hard-to-find butcher’s cut. This cut is dense and lean, and is best cooked hot, fast, and served rare. As with all of our steaks, this cut is dry aged, giving it an extra layer of flavor you won’t find elsewhere.
Other Awesome Cuts
The Merlot Steak is cut from the hind legs of our pasture-raised beef. This part of the animal gets a great workout in the fields, which means a lean cut and great flavor.
Season with coarse salt and pepper then sear over medium-high heat until the internal temperature is 120°F, rest for five minutes, then slice against the grain. Reminiscent of Flank Steak, but with a finer grain, this cut is also a great candidate for marinating.