Pan-Seared Merlot Strip Steak

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  • 1 (6-ounce) lean, grass-fed New York Strip Steak
  • 1 tsp Badia Merlot Salt
  • 2 pats of Butter 
  • 1 tsp Badia Black Garlic Minced in Water 


  1. Put 2 pats of Butter in a dish with 1 tsp of Badia Black Garlic Minced in Water.
  2. Let steak stand 30 minutes at room temperature. 
  3. Sprinkle Badia Merlot Salt evenly over steak. 
  4. Heat a large cast-iron skillet over high heat add steak to pan.
  5. Cook 3 minutes on each side or until browned. 
  6. Remove steak from pan. 
  7. Cut steak diagonally across grain into thin slices.
  8. Spoon the butter mixture over steak. 
  9. Enjoy!