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A tender teres major steak, perfectly cooked to a rich, juicy medium-rare, garnished with fresh herbs and served alongside flavorful sides, highlighting its succulent texture and savory crust.

Teres Major Steak: A Hidden Steakhouse Gem

The teres major steak is a hidden gem cut from the beef shoulder, offering incredible tenderness and a robust beef flavor at a fraction of the cost of premium steaks. Known as the "butcher’s steak," it’s perfect for grilling, pan-searing, or broiling. This cut is gaining popularity among chefs and home cooks alike for its melt-in-your-mouth texture and versatility.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • - Grill or Pan
  • - Tongs
  • - Meat Thermometer (optional)
  • - Knife (for slicing against the grain)

Ingredients
  

  • - 1 teres major steak 8-12 oz
  • - Kosher salt
  • - Freshly ground black pepper
  • - Olive oil for grilling/pan-searing
  • - Optional: Garlic powder rosemary, thyme, paprika (for dry rub or marinade)

Instructions
 

  • **Prep the Steak**: Trim any excess fat or silverskin from the teres major. Let it come to room temperature for 15-20 minutes before cooking.
  • **Season**: Generously season with kosher salt and freshly ground pepper, or use a dry rub or marinade of your choice (e.g., garlic, rosemary, paprika).
  • **Cook**:
  • - **Grilling**: Preheat the grill to 400-450°F. Grill the steak for 8-12 minutes per side, reaching an internal temperature of 125-130°F (for medium-rare).
  • - **Pan-Searing**: Heat oil in a pan over medium-high heat. Sear the steak for 3-5 minutes per side, then finish in a 400°F oven for 5-7 minutes.
  • - **Smoke-Roasting**: Smoke at 225°F for about 45-60 minutes until internal temperature reaches 125-130°F.
  • **Rest**: Let the steak rest for 5-10 minutes before slicing against the grain to ensure juices are retained.