Prepare to taste perfection with the steak with ours BYLO MERLO BYLE RECIPE. With the technique of experts and the perfect balance of flavors, we will show you how to obtain a tender and tasty steak that will impress even the most demanding palates.
This single cut is not found in typical grocery stores, but while you expose more known cuts, steak recipesAnd cooking options, Merlot’s steak contains a lot of bang for not many dollars. Ideal for those who love a thin cut of meat, this portion of power is quick and easy to cook with a unique flavor. But keep in mind, a wrong slice and your steak holding could become hard. Know everything you need to know about the Merlot steak before starting for a delicious dinner, perfect for two.
The cut: what is the Merlot steak
This beef cut is dark at best and known as a cutting butcher by name only a few. And now you are in the club with those elite. Finished from the rear legs, where the round and shank meet, it is a steak that is incredibly well worked by the cow. As with all the cuts from the primordial rump, such as the Round roast eyecontains a slightly robust flavor that is served by a good marinade steak.
Merlot’s cut will be similar to fans of steak next to But with an even more fine wheat that crosses it. It is a small incredibly thin steak, like the Higher fillet of tourists, This must be cooked hot and quick to stay juicy.
Usually used for minced beefYou will be lucky if you can get your hands on this cut. You can find Merlot steaks by asking for a skilled butcher or checking our favorite places for the Best online meat delivery service. We ordered these delicious steaks from Porter Road Butcher.
Ingredients
- Merlot steaks – This cut is perfectly sized for people from about 1/4 to 1/2 pounds each.
- Marinade steak -We have added balsamic and extra rosemary to our marinade for all favorite uses for this recipe. Balsamico adds a touch of sweetness and caramelization when it affects the surface of the hot pan.
- Kosher and black pepper salt salt
- Butter – not salty butter for the pan, then try a homemade butter composed of roast garlic With smoked garlic confused to rest the steaks.
How to cook disconnect Merlot steak
Marinate the steaks
- Start by removing the steaks from the package and giving a pat with a paper napkin.
- Then, Marina the steaks in your favorite steak marinade for 4-8 hours to increase the robust flavor.
Sear the steaks
- When it is ready to cook, remove the steaks from the marinade and dry them. Sprinkle with salt.
- Preheat a large pan over medium-high heat and turn the butter to cover the pan. We use the butter for this steak recipe because of the marinade. The oil makes it burst and sizzle, which can become dangerous.
- Add the steaks to the pan and cook for about 2-3 minutes until a good crust is formed.
- Turn over the steaks, reduce the fire to medium, top with rosemary and allow steaks to continue cooking up to an instant reading meat thermometer recites from 120 to 130 degrees F.
Rest and serve
- Carefully transfer the steaks to a cutting board and place a spoonful of butter composed at the top as they rest, attempted with an aluminum sheet.
- After the steaks rested for 5-10 minutes, cut them thinly against wheat, with a slight prejudice and serve.
Tips for recipes of carnivorous experts as a girl
This steak is served by cooking hot and fast at an internal temperature from 120 to 125f for a rare rare finish. Whatever more and lean meat can dry and become hard. Remember, the steak will continue to cook and earn five other degrees while resting. Use a meat thermometer For the most accurate results.
How to cut Merlot’s steak
After masterfully cooking the Merlot Lean steak at 120 degrees F, let it rest for 5-10 minutes. The next step is to cut it to serve, the Make-Ooo-Break-It pass for tender and juicy bites.
This step is essential due to the thin wheat of the boned cut. Slice the wheat in thin stripes to break the fibers for the best sensation in the mouth.
- Start looking at the steak before cooking it to identify the wheat.
- Once cooked, rested and ready to serve, find the wheat and rotate the steak, usually with an angle of about 45 degrees, for an easy cut so that the knife blade is cut against the wheat.
- Then, cut the Merlot steak in thin slices, about 1/4 ″ being sure Wheat. This helps break Those difficult muscle fibers so that they can have dinner in the steak.
What to serve with Merlot steaks
This burned steak is imploring to be served with a finishing sauce of the incredible steak, with ours Red wine steak sauce being An easy favorite or try this viral Cowboy butter For a real indulgence. Combine it with fat duck fries, a pepper salad, Smoking Brussels sproutsfresh green beans, smoked mushroomsor succulent Spinach Steakhouse cream.
Wine match:
When you feel brazen, combine this steak with a Merlot wine, but know that for its rich robust flavor, it can manage a full -bodied GSM or a Cabernet Sauvignon. In any case, it is a perfect thin cut to enjoy with a glass of red wine.
Leftovers and heating
The remaining Merlot steak can be stored in a sheet or a hermetic container in the refrigerator for a maximum of 4 days. Use this tender thin cut cut in the shovel, chopped in breakfast scrambled eggsor sliced for sandwiches.
Frequent questions about the recipe
The Merlot steak is better cooked in rare or rare medium, about 125 degrees F. When cooking a steak, uses a meat thermometer to ensure that the internal temperature reaches the desired level of Doneness.
Merlot’s steak can be cooked using various methods but it is ideal if hot and fast cooked, burned in a cast iron pan, grilled or grilled.
Merlot Steak is incredibly thin on a functioning part of the cow, the rear legs. It is a tender and tasty cut if cooked with care, heat and fast and cut into thin stripes against wheat.
Other BY BY BY BYLE
Now that you feel sure, find a good butcher and try to burn this delicious steak for yourself. If you tried this recipe, please help us the next guy Evaluation of the recipe card and dropping a comment below.
Affinates the teeth in a juicy and tasty Merlot steak. 🍽️🥩 A rapid marinade helps to keep it, therefore hot and fast, this beef cut offers an exceptional culinary experience. Cut it into thin strips against wheat for rich and robust flavors.
Prevent the screen from going to sleep
Sear the steaks
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Remove the steaks from the marinade and dry.
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Season freely with salt.
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Preheated a large pan over medium-high heat. Add butter and turbine to cover 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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Turn over the steaks, reduce the fire to medium, top with rosemary and allow steaks to continue cooking up to an instant reading meat thermometer recites from 120 to 125 degrees F.
Rest and serve
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Transfer the steaks to a cutting board with pliers and rest with butter composed at the top attempted vaguely with a sheet.
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Rest the steaks 5 minutes before cutting the wheat into thin stripes and serve.
For the best flavor, add a spoonful of butter composed to the roasted garlic on each steak while resting and combines this cut with red wine steak sauce or cowboy butter for an extra flavor.
Service: 1G | Calories: 383Kcal | Carbohydrates: 0.3G | Protein: 50G | Fat: 19G | Saturated fat: 10G | Polynsaturo fat: 1G | Monolysatuine fat: 6G | Trans fat: 1G | Cholesterol: 168mg | Sodium: 1294mg | Potassium: 886mg | Fiber: 0.1G | Sugar: 0.01G | Vitamin A: 353Iu | Soccer: 18mg | Iron: 5mg
Sources
Merlot steak via beef is what is for dinner: https://www.beefitswhatswordinner.com/cuts/cut/2583/merlot-teak
