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Merlot Steak with Sage Butter

Name: Merlot Steak with Sage Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Steaks
Ingredients: 4 tablespoons salted butter, room temperature; 2 tablespoons minced sage leaves; 1 merlot steak (about 1 1/2 pounds); sea salt; fresh ground pepper

October 20, 2023

An oldie but a goodie - Team B7R loves this recipe from Brooklyn Supper. Everyone knows salt, pepper, and butter are the fundamentals of a classic steak - infused or otherwise flavored butter really opens up lots of possibilities for creativity.

Give this recipe a try and let us know how it turns out!

Merlot Steak with Sage Butter

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Bootheel 7 Ranch loves experimenting with butter, salt, and pepper for a classic simple steak seasoning. Try this recipe from Brooklyn Supper - let us know how it turns out!

Cut from the heel of the steer just above the Achilles tendon, the merlot steak is a lean cut that cooks quickly over high heat. Merlot steaks have a lot of flavor but are very lean. Grilled merlot steaks are best cooked to rare or medium-rare – going any hotter will dry them out. One steak, sliced, comfortably serves three to four people. Because it's a leaner cut, a hit of sage butter brings depth and a nice hit of salty herbaceous fat into the mix.

Recipe Type: Dinner

Makes: 3 servings

Author: Elizabeth Stark

Author:

Source: Brooklyn Supper

Ingredients

4 tablespoons salted butter, room temperature
2 tablespoons minced sage leaves
1 merlot steak (about 1 1/2 pounds)
sea salt
fresh ground pepper

Directions

Ahead of time, mix sage into soft butter. Press into a mold or small, straight glass jar and set in fridge to chill.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface.
Set steak on counter and to come to room temperature.
Prepare a hot grill. Allow coals to get hot enough that you can't hold you hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat.
Just before grilling, sprinkle merlot steak on both sides with sea salt and pepper; lightly press seasoning into surface. Set steak over hot coals, grill 2 - 3 minutes, flip, and grill 2 - 3 minutes longer. More steak over indirect heat until internal temperature reaches 130 degrees F for rare or 140 degrees F for medium-rare (steaks pictured are medium-rare). Rest 5 minutes.
With a very sharp chef's knife, slice steaks into thin (1/4-inch thick) slices, dot with butter, and serve immediately.

Recipe Note

We served our steaks with grilled asparagus (To make: Salt asparagus and grill 3 - 4 minutes) and red potatoes (To make: Halve potatoes, set in a cold pot of water, bring to boil, add salt, and boil 4 minutes, or until just tender. Drain, plunge into ice water, and pat dry. Toss potatoes with olive oil and sea salt, and grill on both sides 3 - 4 minutes or until potatoes are tender and have a nice char.)