Imagine cutting into a steak so tender it practically melts in your mouth, with a golden-brown crust that locks in incredible flavor - and you made it yourself! The teres major steak, often called the "poor man's tenderloin", is about to become your new culinary secret weapon. This hidden gem of beef cuts delivers restaurant-quality results right in your own kitchen, transforming an ordinary dinner into an extraordinary dining experience that will have your guests wondering if a professional chef snuck into your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 teres major steak (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 tablespoon fresh rosemary, chopped
Instructions
- Remove the teres major steak from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature. This ensures even cooking and helps the meat develop a better sear.
- Pat the steak completely dry using paper towels. Moisture on the surface can prevent proper browning, so ensure the steak is thoroughly dried.
- Season the steak generously on both sides with salt and freshly ground black pepper. Use kosher salt or sea salt for best results, and apply the seasoning evenly.
- Heat a heavy-bottomed cast iron skillet or stainless steel pan over medium-high heat. Add olive oil and allow it to heat until it shimmers but does not smoke.
- Carefully place the seasoned teres major steak into the hot pan. Allow it to sear undisturbed for 3-4 minutes to develop a rich, golden-brown crust.
- Add crushed garlic cloves and chopped fresh rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the aromatic oil.
- Flip the steak and sear the other side for an additional 3-4 minutes. Use tongs to handle the meat and ensure even cooking.
- Check the internal temperature with a meat thermometer. For medium-rare, aim for 130-135°F. For medium, target 140-145°F.
- Remove the steak from the pan and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips. This ensures maximum tenderness and makes the meat easier to chew.
- Optionally, drizzle any remaining pan juices over the sliced steak before serving for extra flavor.
Tips
- Temperature is Key: Always let your steak rest at room temperature before cooking to ensure even heat distribution.
- Dry Means Delicious: Thoroughly pat the steak dry to achieve that perfect golden-brown sear. Moisture is the enemy of a crispy exterior.
- Salt Generously: Don't be shy with seasoning - use kosher or sea salt for the best flavor penetration.
- High Heat, Short Time: A hot pan is crucial for creating a beautiful crust without overcooking the interior.
- Use a Meat Thermometer: For precision cooking, invest in a good meat thermometer to hit your desired doneness every time.
- Let it Rest: Always allow your steak to rest after cooking. This helps redistribute juices, ensuring a moist and tender bite.
- Slice Against the Grain: This simple technique makes your steak more tender and easier to chew.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 40g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 120mg
