This small steak is a great way to dip your toes into trying out some of the lesser-known cuts. The Merlot Steak is cut from the upper leg, and each beef only yields two, making it a hard-to-find butcher’s cut. This cut is dense and lean, and is best cooked hot, fast, and served rare. As with all of our steaks, this cut is dry aged, giving it an extra layer of flavor you won’t find elsewhere.
