If you fancy yourself a steak aficionado the teres major steak may be already on your radar, but if not, what is the teres major steak? Here I'll discuss this extraordinary cut of meat, and you will trust me when I say this is a steak you have to try!
½tablespoonbeef tallow(or use oil with a high smoke point)
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Instructions
Season the teres major steak with salt and pepper the night before if possible. Leave your steak uncovered and refrigerate to dry brine with the seasoning in place. Otherwise, season your steak and allow to warm to room temperature for an hour before cooking.
Preheat your oven to 400°F (205°C). Bring a cast iron skillet (or an oven-safe skillet) to medium-high heat with the beef tallow. Once the tallow is melted and is shimmering in your skillet, place the teres major into your skillet.
Sear for 2-3 minutes per side (I use tongs to try and place the steak so that all sides get seared as evenly as possible). Transfer the skillet with seared teres major into your preheated oven and finish until the internal temperature is 130-135°F (54-57°C) for medium-rare.
Remove from the oven when done and tent loosely with a sheet of aluminum foil. Allow your steak to rest for 5 minutes before serving.
Notes
Additional seasoning suggestions would ¼ teaspoon garlic or onion powder, paprika or smoked paprika, as well as optional herbs like oregano or ground sage.