Teres Major Steak

Learn how to prepare a deliciously tender Teres Major Steak with this easy recipe that promises full flavor in every bite. Give it a try today!

Prep Time 10

Cook Time 15

Total Time 23

Course Main Course

Cuisine American

Servings 4 people

Calories 340 kcal

1.5 to 2 pounds of teres major steak (also known as petite tender or shoulder tender)
2 tablespoons of olive oil (used for searing and preserving the steak’s moisture)
2 teaspoons of kosher salt (enhances the beef’s natural flavors)
1 teaspoon of freshly ground black pepper (adds a subtle heat and depth)
1 teaspoon of garlic powder (gives an earthy, savory flavor)
1 teaspoon of onion powder (enhances the umami taste)
2 tablespoons of unsalted butter (for basting and richness)
2 crushed garlic cloves (infuse the butter with flavor)
2 to 3 sprigs of fresh rosemary or thyme (optional, for aromatic basting)

Take the teres major steak out of the fridge and let it sit at room temperature for 30 to 45 minutes. This helps the steak cook evenly and enhances its texture.

Use a paper towel to pat the steak dry on all sides. This will help achieve a better sear. Then, season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and onion powder. Let the seasoning sit on the steak for about 10 minutes to fully absorb.

Heat a cast iron skillet or grill over medium-high heat until it's hot and just starting to smoke. Add 2 tablespoons of olive oil and swirl it to evenly coat the surface.

Place the steak in the hot skillet and let it sear without moving it for 3 to 4 minutes, or until a golden-brown crust forms. Flip the steak and sear the other side for an additional 3 to 4 minutes to get a nice even browning.

Lower the heat to medium. Add 2 tablespoons of unsalted butter, crushed garlic cloves, and fresh rosemary or thyme to the pan. Tilt the skillet and spoon the melted butter over the steak repeatedly to infuse extra flavor and moisture.

Use a meat thermometer to ensure the steak is cooked to your liking:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
This steak is best when cooked to medium-rare for maximum tenderness. Remove it from the pan once it reaches your desired temperature.

Transfer the steak to a cutting board and cover it loosely with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute, ensuring a juicy steak.

Slice the steak thinly against the grain for the most tender results. Serve immediately with your preferred sides or sauces (check Section 6 for suggestions).
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Keyword Butcher’s Cut Steak, Tender Steak Recipe, Teres Major Steak