Teres Major Steak (Grilled or Pan Seared)

Slices of beef steak on a black cutting board.

Teres Major Steak (Grilled or Pan Seared)

Grill or pan sear a tender and juicy Teres Major Steak accented with a rich garlic butter baste. Start to finish you'll have a perfectly cooked Teres Major Beef on your plate in 20 minutes, including the rest time.

Course Dinner

Cuisine American

Keyword Beef Recipes, Steak Recipes

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings Servings

Calories 753kcal

Author Darcey Olson

Cost $20+

Equipment

Cast Iron Skillet

Ingredients

1 Teres Major steak *Note 1
1 - 1½ tsp kosher salt
1 - 1½ tsp black pepper
½ tsp garlic powder
2 tbsp avocado oil *Note 2

BUTTER BASTE

3 tbsp unsalted butter *Note 3
3 cloves garlic, crushed
2 sprigs fresh herbs (rosemary or thyme)

Instructions

PREPARE THE STEAKS

Remove the steak from the refrigerator 30-60 minutes before cooking. Pat dry with paper towels before generously seasoning with kosher salt, black pepper and garlic powder. Set aside.
1 Teres Major steak, 1 - 1½ tsp kosher salt , 1 - 1½ tsp black pepper , ½ tsp garlic powder

PAN SEARING

Pre-heat a heavy cast iron skillet over high heat until it starts to smoke.
Carefully add the oil (it may splatter) and swirl around the pan until the entire bottom is coated.
2 tbsp avocado oil
Place the teres major in the skillet and sear until a brown crust forms, about 2-3 minutes per side. Don't forget the sides of the steaks to ensure the entire filet has a nice crust.
After the initial sear, reduce the heat to medium. Immediately add the butter to the pan. Once melted, throw in the garlic cloves and herbs. Using a metal spoon, continually baste the teres major with the melted butter. Tilt the pan forward slightly so it's easier to scoop up the melted butter.
3 tbsp unsalted butter, 3 cloves garlic, crushed, 2 sprigs fresh herbs (rosemary or thyme)
Continue to cook and baste until it reaches 125°F for a rare steak or 130°F for a medium-rare steak. Remove from the heat and pour the remaining melted butter over the top. Loosely cover with foil and let rest for 5-10 minutes.
Slice against the grain and enjoy.

GRILLING

Make sure the grill grates are well oiled. Preheat one side of the grill to high heat, 450-500°F (232-260°C).
Place the steak on the hot side of the grill and sear until a brown crust forms, about 2-3 minutes per side. Avoid moving the steak around too much as it cooks.
After searing, move the steak to the indirect heat side of the grill. Continue cooking until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature: 125°F for rare, 130°F for medium-rare, 135°F for medium, and 145°F for medium-well.
Remove the steak from the grill, loosely tent with foil, and let rest for 5-10 minutes.
OPTIONAL STEP: While the steak is resting, make a batch of garlic butter sauce to pour over the top before slicing. You can also opt for a cajun sauce.
Drizzle the garlic butter over the top, slice the steak against the grain and serve.

Notes

Note 1 - Most teres major steaks are under 1 lb. Any size will work with this recipe.

Note 2 - Use a high smoking point oil, such as vegetable, canola or avocado oil.

Note 3 - You can use salted butter if that's all you have on-hand.

Temperature

Cook Teres Major by temperature, not time. Here are the “final doneness temperatures”. The “pull from the pan” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

Rare: 125°F – 130°F (RECOMMENDED)
Medium Rare: 130°F – 140°F
Medium: 140°F – 150°F
Medium Well: 150°F – 160°F
Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F for safety.

Nutrition