Merlot steak, a lesser-known cut from a cow's upper leg, is cherished by chefs for its exceptional tenderness and rich flavor. Known as a 'butcher's cut' because butchers often reserve it for themselves, every cow yields only two of these steaks. Unlike other cuts, Merlot steak maintains a tender texture despite being from a well-exercised muscle. Chef K.C. Gulbro advises against braising and instead recommends quick cooking methods like grilling or pan-searing to preserve its natural qualities and juices, making it a standout choice for beef lovers.
Merlot steak, often referred to as a 'butcher's cut,' comes from the cow's upper leg and is prized for its tenderness and rich flavor.
Every cow only has two Merlot steaks, making it a rare find that butchers usually save for themselves due to its exceptional quality.
Chef K.C. Gulbro recommends quick grilling or pan-searing to achieve a flavorful crust on Merlot steak, emphasizing its natural tenderness.
Despite its location, the Merlot steak retains a surprising tenderness, offering an intense beefy flavor without the need for excessive cooking.
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