teres major steak recipe
Unlock juicy, restaurant-quality steak at home with these easy tricks!
Introduction :
Ever heard of the teres major steak ? It’s the underrated cut that’s tender, flavorful, and way easier to cook than you think! Tired of the same old ribeyes or filets? This recipe will revolutionize your steak game! Ready to master the 3 secrets for perfect flavor? Let’s dive in!
Overview :
The teres major steak (also called “shoulder tender”) is a hidden gem. It’s lean, tender, and cooks in just 20 minutes! This recipe is easy (no fancy skills needed) and uses simple ingredients. Perfect for busy weeknights or impressing guests.
Essential Ingredients:
Here’s what you’ll need:
> 1 lb teres major steak (ask your butcher—it’s near the shoulder)
> Salt (for seasoning)
> Black pepper (freshly ground tastes best!)
> 2 tbsp olive oil (or avocado oil for high heat)
> 2 tbsp butter (for extra richness)
> 3 garlic cloves (smashed, not chopped)
> Fresh herbs (thyme or rosemary work great)
Substitutions & Tips :
> No teres major? Use flap meat or sirloin.
> Swap butter for ghee if dairy-free.
> Hate garlic? Use a pinch of garlic powder instead.
Step-by-Step Instructions:
Let’s cook!
Secret #1: Dry Brine for Maximum Flavor
1 – Blot the steak thoroughly with paper towels (this ensures a crispy sear instead of steamy sadness).
2 – Season generously with salt and pepper. Place on a plate, uncovered, in the fridge for 20-30 minutes. This “dry brine” locks in juices!
Secret #2: Sear Like a Pro
1 – Heat oil in a skillet (cast iron is ideal) over medium-high heat.
2 – Cook steak 4-5 minutes per side for medium-rare (adjust time for your preference).
3 – Add butter, garlic, and herbs to the pan. Spoon the melted butter over the steak for 1-2 minutes. Yum!
Secret #3: Rest Before Slicing
1 – Let the steak rest on a cutting board for 5-10 minutes . This keeps it juicy!
2 – Slice against the grain (see the lines? Cut perpendicular to them).
Pro Tips
> Use a meat thermometer! Aim for 125°F (medium-rare).
> Don’t overcrowd the pan—cook in batches if needed.
Assembly & Presentation
Plate like a chef:
> Serve whole or sliced on a platter.
> Drizzle with pan sauce (the butter + garlic + herbs from cooking).
> Add a side of roasted veggies, mashed potatoes, or a fresh salad.
> Garnish with flaky salt or extra herbs.
Storage & Make-Ahead Tips
> Refrigerate : Keep leftovers fresh by storing them in the fridge (sealed tightly) for 3 days max.
> Freeze : Wrap tightly in foil and freeze for up to 3 months.
> Reheat : Warm in a skillet with a splash of broth for moisture.
Recipe Variations
Mix it up!
> Spicy Rub : Add paprika, cayenne, and brown sugar for a kick.
> Herb-Crusted : Press minced rosemary and garlic into the steak before cooking.
> Sauce Swap : Top with chimichurri or mushroom gravy.
Conclusion
The teres major steak is proof that great flavor doesn’t need to be complicated. With these 3 secrets—dry brining, searing, and resting—you’ll nail juicy, tender steak every time. Ready to try it? Fire up that skillet and let us know how it goes!
FAQs
Q: What is teres major steak?
A: A lean, tender cut from the shoulder. It’s budget-friendly and cooks fast!
Q: Can I grill this steak?
A: Absolutely! Fire up the grill to medium-high heat and cook the steak for 4-5 minutes per side
Q: Is this recipe healthy?
A: Yes! Teres major is lower in fat than ribeye but still packed with protein.
Q: Why rest the steak?
A: Resting lets juices redistribute, so your steak stays moist.
Q: Can I meal prep this?
A: Yep! Slice and store in containers with veggies for easy lunches
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