Pan Seared Merlot Steak with Blue Cheese Butter

The Merlot Steak, a hidden gem of the beef world, cooks up in just minutes seared in a sizzling hot pan. Juicy, tender and flavorful, slice it thin, and top it with a decadent Blue Cheese Butter. A steakhouse worthy dinner at home.

Course Main Course Beef

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Resting time 10

Servings

Calories 259kcal

Author Lea Ann Brown

Ingredients

For The Blue Cheese Butter
4 Tablespoons Butter ½ stick
2 Healthy Tablespoons Blue cheese
1 teaspoon Garlic minced
1 teaspoon Chives minced
For The Merlot Steak
1 pound Merlot Steak
1 teaspoon extra virgin olive oil
½ teaspoon Kosher Salt
¼ teaspoon Freshly Ground Pepper

Instructions

For the Blue Cheese Butter: Allow about 30 minutes for the butter to come to room temperature, or soften the butter in a microwave safe bowl until malleable.
Using a fork, mash in and combine blue cheese, chives and garlic until fully mixed.
Spoon the butter onto a small sheet of plastic wrap. Form the butter into a cylindar and seal the edges. Return the butter to the refrigerator for about 30 minutes.
For the Merlot Steak
Remove steak from the fridge 30 minutes before cooking. An hour is even better.
Use a paper towel to pat the steak dry and season both sides with salt and pepper, or Montreal Steak Seasoning.
Add the olive oil to the skillet. I like to use a paper towel to smear it around to coat the bottom of the pan.
Heat the pan over medium high heat, and once hot, add the Merlot Steak. Sear for three minutes. Once the steak is browned on one side, turn and cook for another three minutes. Use a digital meat thermometer to determine that the interior temperature has reached 120 - 130 degrees.
Transfer the steak from the skillet and place it on a cutting board. Tent with foil and let it rest for 5 - 10 minutes. Look for the grain and slice the steak against the grain and at a bias. Top with several slices of the Blue Cheese Butter and serve immediately.

Notes

A good rule of thumb is to allow ¼ pound of any protein per person. If you want heartier servings, this recipe will serve 2 people.

Tips For Success:

Don't try to sear any steak in a non-stick skillet. They are notorious for not creating enough heat to get a successful sear. Use a good heavy skillet.

Not a "rare" steak person? Simply stated, a Merlot Steak needs to be cooked at an internal temperature of 120 - 130 degrees. Anything more than that will produce a dry, unappealing steak. A T-bone steak may be a better choice for those of you who like a well-done steak.

Nutrition