Merlot steak is a lesser-known beef cut with a decent beefy flavor and tenderness. It’s naturally lean cut with a thickness and shape similar to flank steak. This rare cut is typically available only at specialty butcher shops. In this article, I’ll explain what merlot steak is, where it comes from on the cow, its alternative names, flavor profile, and the best ways to cook it.
What is Merlot Steak?
Merlot steak is a beef cut from the round primal. It’s an extra lean cut that is not very well known, which is surprising because it has a decent flavor and texture. Merlot steak looks much like flank steak in shape and thickness but is smaller, leaner, and has much finer muscle grains. Though hard to find, it’s still an affordable cut of beef.
Merlot steak is best cooked quickly over high heat in a pan or on the grill. Since it has no marbling, it’s important not to overcook it – rare to medium-rare is the sweet spot for keeping it juicy. Remember to slice it against the grain (like you would with a flank, skirt, or bavette) to shorten the muscle fibers and make each bite more tender and enjoyable. It also takes well to marinades, which help boost the meat flavor and tenderness.
What Are the Other Names for Merlot Steak?
Here are the most popular other names for merlot steak in the United States:
- Heel Muscle,
- Heel of Round Steak,
- Round Heel Steak,
- Butcher’s Steak.
Where Does a Merlot Steak Come From on a Cow?
Merlot steak comes from the round primal, specifically the bottom round (gooseneck) sub-primal. Butchers break the bottom round into two sections: the outside round flat and the outside round heel. The merlot steak is then cut from the outside round heel, right where the round and shank meet.
This cut is rare because it’s a small muscle from the hind shank that butchers typically grind into beef instead of trimming separately. If you want to get your hands on merlot steak, the best way is to ask a skilled butcher for a special order or buy it online from a specialty butcher shop.
What Does Merlot Steak Taste Like?
Merlot steak has a rich, beefy flavor, similar to other cuts from the Round Primal, but without that mineral or livery taste. This extremely lean cut with no marbling comes from a heavily worked muscle, giving it a strong, bold beef flavor. Enjoy it rare to medium-rare, as cooking it beyond that will make it dry, tough, and chewy.
What Are the Best Methods for Cooking Merlot Steak?
Here are the best cooking methods for merlot steak:
- Sous Vide: Sous vide is one of the easiest and most reliable ways to cook merlot steak exactly how you like it. It cooks evenly from edge to edge, and a quick sear at the end adds the perfect crust. It’s a perfect cooking method for those who want consistent results with minimal effort.
- Grilling: A classic choice for cooking merlot steak. The high, direct heat gives great crust while keeping the inside rare to medium-rare. This method is perfect for those who love the depth of a charred, flame-kissed steak and enjoy the ritual of grilling. Use high, direct heat for a quick sear, then move thicker cuts to indirect heat to finish cooking gently. For thinner steaks, stick to intense direct heat for the best results. This method works well for both dry-marinated and wet-marinated merlot steaks.
- Pan Searing Only: Pan-searing is one of the easiest ways to cook a merlot steak, but it works best with thick, dry-marinated cuts. A wet marinade adds too much moisture and stops the crust from forming properly. Even though pan-searing seems simple, getting that perfect sear while keeping the inside rare to medium rare is hard if the steak isn’t thick enough.
Merlot steak is a lean cut with moderate tenderness, so it’s best cooked quickly over high heat, either in a pan or on the grill. Think of it like flank steak – since they’re similar in shape and thickness, the cooking method should be the same: fast and hot. Sous vide is another great method if you want perfectly cooked meat with less risk of overcooking.
Don’t cook merlot steak any more than rare to medium-rare doneness; anything more, and it’ll turn tough and chewy. And don’t forget to slice against the grain! This shortens the muscle fibers, making each bite easier to chew (more tender).
