Cast Iron Seared Merlot Steak
How to do a quick sear in a hot cast iron pan of a Merlot steak
Servings 0
Equipment
- Cast Iron Skillet
Ingredients
- 2 Merlot steak
- 2 tbsp olive oil
- 3-4 splashes Worcestershire sauce
- freshly cracked black pepper to taste
- kosher salt to taste
- 1 tsp whole cumin seeds
Instructions
- Mix together all the ingredients minus the steaks together in a bowl.
- Place your steaks into a zip top bag. Add the marinade. Place the steaks into the fridge for 1-2 hours.
- Bring the steaks out of the fridge. Bring to room temperature.
- Heat up a cast iron skillet over high heat.
- Remove the steaks from the marinade, don't wash them off.
- Cook for 3 minutes. Then flip. Cook until the internal temperatures reaches 120-130 for rare or 130-140 for medium.
- Allow to rest for 5 minutes.
- Slice the steak against the grain and enjoy.