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Cast Iron Merlot with Black Pepper Crust
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Cast Iron Merlot with Black Pepper Crust

Cast Iron Merlot with Black Pepper Crust

Ingredients

  • 1 merlot steak, 10 to 14 ounces
  • Kosher salt
  • 1 tablespoon coarsely cracked black pepper
  • 1 tablespoon neutral oil
  • 1 tablespoon shallot, minced
  • 1/4 cup beef stock
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cold butter

Directions

  1. Salt steak at least 45 minutes ahead.
  2. Press cracked black pepper firmly onto both sides.
  3. Heat cast iron until just smoking. Add oil.
  4. Sear 3 to 4 minutes per side until deep crust forms.
  5. Pull at 125 to 130°F. Rest 10 minutes
  6. Lower heat. Add shallot to pan. Cook 30 seconds.
  7. Add stock. Reduce by half.
  8. Whisk in Dijon.
  9. Off heat, swirl in butter.
  10. Slice the steak thin against the grain. Spoon just a little sauce over the top
  11. ‍

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