Description
This perfect pan-seared beef teres major steak recipe is a must-try for steak lovers who appreciate tenderness, flavor, and simplicity. Known as the shoulder tender or petite tender steak, beef teres major is one of the most underrated cuts—offering filet-mignon-like texture at a fraction of the cost. This recipe enhances the natural richness of the cut using a simple dry brine, a hot cast iron sear, and a buttery herb baste for a golden crust and juicy center. Whether you’re serving it for a weekend dinner or a special occasion, this beef teres major preparation will impress without the stress. Ready in under 30 minutes, this steak is the perfect introduction to one of the best butcher’s secrets out there.
Ingredients
(8 oz) beef teres major steaks, trimmed
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp high-heat cooking oil (e.g., avocado or canola)
2 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
Optional: flaky sea salt, for serving
Instructions
Dry Brine the Steak: Pat the beef teres major steaks dry with paper towels. Season all sides evenly with kosher salt and black pepper. Let rest uncovered in the refrigerator for 2 hours, or overnight for deeper flavor.
Bring to Room Temperature: Remove steaks from the fridge about 20–30 minutes before cooking to let them come to room temperature for even cooking.
Preheat the Pan: Heat a cast iron skillet over medium-high heat. Add the cooking oil and swirl to coat.
Sear the Steaks: Place the shoulder tender steaks in the hot pan. Sear for about 2–3 minutes per side until a golden brown crust forms.
Baste with Butter and Herbs: Reduce the heat to medium. Add the butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
Check Temperature: Use an instant-read thermometer to check doneness. Aim for 130°F for medium-rare or 135°F for medium.
Rest and Slice: Remove steaks from the pan and let rest for 10–15 minutes. Slice against the grain and serve topped with optional flaky salt.
Notes
If you can’t find beef teres major, ask your local butcher for petite tender steak or shoulder tender—these are the same cut.
For extra flavor, try a compound butter like garlic herb or blue cheese.
Always slice beef teres major against the grain for maximum tenderness.
This cut is best cooked to medium-rare or medium to retain juiciness.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Dinner, Steak Recipes, High Protein, Easy Meals
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 0g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef teres major shoulder tender petite tender steak teres major steak recipe butcher steak cast iron steak affordable steak recipe