Merlot Butter for Grilled Steaks

Makes enough for 6 steaks

  • 2 cups Merlot
  • 1/2 pound salted butter, softened at room temperature
  • 1 each shallot, peeled and minced
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon fresh rosemary, minced

Directions

  1. Pour the merlot in a small, heavy bottomed sauce pot and boil/reduce over high heat (uncovered) until only 1/2 cup remains. Allow the reduced wine to cool to room temperature.
  2. In a medium sized mixing bowl, combine all the remaining ingredients and mix together (with a sturdy wooden spoon) until they are combined.
  3. Place a 6” long and 12” wide piece of wax paper on the counter and place the merlot butter (about an inch away from one of the long edges) on the paper roughly in the shape of a log that is 1 inch in diameter. Carefully roll the butter in the paper to form a nice cylinder. Chill in the refrigerator for 30 minutes.
  4. Grill your favorite steak, place the steaks on a plate or platter, and while still warm, top with slices of merlot butter.

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