Forget everything you think you know about grilled steak recipes. The teres major is about to rewrite your grilling playbook—especially when basted in heavenly garlic butter.
This under-the-radar cut is the beef world’s best-kept secret; tender as filet mignon,but with a beefier flavor punch. And the real kicker? If you can get your hands on one, it won’t break the bank.
We’ve honed in on the perfect method to showcase this hidden gem, that is so quick, easy and simple. Throw the idea of perfect grill marks out the window. Because of the shape of this tender steak, we’re flipping it often and searing it over high heat to a succulent 120°F creates a crust that’s nothing short of mouthwatering while leaving the center a rare blushing pink.
But here’s what sets it apart—we finish it off with an indulgent garlic butter sauce that’ll have you wondering why you ever settled for steak sauce.
What is a Teres Major Steak?
The Teres Major steak is a small, round cut from the shoulder area of the cow, the chuck primal. It is known for its tenderness and rich beef flavor, often compared to the beef tenderloin but at a fraction of the cost. It may also be called a shoulder tender or a petite tender on the label.
This muscle does very little work, which makes it tender, making it an excellent choice for grilling. Its size and shape allow for quick hot cooking, perfect for a high-heat grill environment where the goal is to sear all sides deliciously, like our pan-seared teres major steak.
The trick is getting your hands on one. These are small cuts of beef, and there are only two in every cow, so you will need to know a good butcher shop or order meat online to snag one of these delightful butcher’s cuts.
Ingredients for a Grilled Teres Major
- Teres Major steak
- Kosher salt
- Unsalted butter
- Garlic Cloves
- Fresh rosemary
- Freshly ground black pepper
- High-heat neutral oil (like avocado oil)
- Flakey salt, for serving
How to grill a teres major steak perfectly, every time
Cooking note: We would normally suggest cooking your steak to your desired doneness, but this steak is best when served at a rare or medium steak temp.
- Prep the Steak:
- Remove the steak from the packaging and pat dry with paper towels.
- Season all sides generously with kosher salt.
- Place the steak on a wire rack over a baking sheet and refrigerate overnight to dry brine.
- Prep the Grill:
- Preheat your grill to high heat, readying it for direct grilling. See our notes in the recipe card for gas, charcoal or pellet grills.
- Clean and oil the grill grates to prevent sticking.
- Prepare the Garlic Butter:
- In a small pan, melt the butter over medium-low heat.
- Add minced garlic, rosemary, and a pinch of black pepper.
- Keep the mixture warm to baste the steak later.
- Grill the Teres Major Steak:
- Lightly oil the steak to enhance searing and prevent sticking.
- Place the steak on the hot grill, using tongs to rotate it every 45 to 60 seconds, ensuring even searing on all sides.
- Cook to an internal temperature of 120-130°F for rare to medium-rare, which should take about 7 to 10 minutes, maximum. No more than 2-3 minutes per side.
- Remove the steak from the grill and immediately brush with garlic butter.
- Rest and Serve:
- Let the steak rest for 5 to 7 minutes in a warm place.
- Slice thinly against the grain and arrange on a platter.
- Drizzle with remaining garlic butter and any collected juices.
- Sprinkle with flakey salt before serving.
Girl Carnivore Tips for Perfect Grilled Teres Major
- Monitoring Temperature: Keep a close eye on the internal temperature with a digital meat thermometer to avoid overcooking.
- Rotating Frequently: Rotate the steak frequently to get an even sear without burning any sides.
- Resting Time: Allow the steak to rest after grilling to redistribute the juices for maximum tenderness and flavor.
- If you don’t want to make a garlic butter sauce, you could also make a compound butter to rest over the steak.
How to Serve Grilled Teres Major Steak
Serve the grilled Teres Major steak with simple sides that complement its rich flavor—think roasted vegetables, a fresh salad, a pile of smoked mushrooms, or Brussels au gratin.
Wine Pairing
Although this cut has a deep flavor that can hold up to the boldest of red wines, we like to stick to a Pinot Noir or Merlot when serving this tender cut of beef. We fine a going slightly lighter than our usual Cab Sauv lets us savor the deep taste of this steak.
Leftovers and Storage
This is a really petite steak, so chances are, there won’t be any leftovers. But if there are, wrap them in foil or plastic wrap and store them in the fridge for up to 3 days.
Dice up any leftover steak and mix it into an omelet, or use them in a salad.
Grilling Teres Major steak brings out its best qualities, offering a tender and flavorful meal that’s sure to impress. With this guide, you’ll be able to showcase your skills and the deliciousness of this underrated cut.
More Grilled Steak Recipes
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You can’t top the unbeatable flavor combo of tender teres major steak and garlic-herb butter. This quick-cooking, flavor-packed steak recipe delivers a crispy, golden crust that’s sure to impress.
Prevent your screen from going to sleep
Prep the steak:
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Remove the steak from the package and pat the steak dry with paper towels.
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Liberally season all sides of the meat with salt.
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Place the steak on a wire rack nestled over a baking sheet and place in the refrigerator overnight.
Prep the grill:
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Preheat your grill for high heat. See our notes below for gas grills, charcoal grills, and pellet grills.
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Clean and oil the grates.
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Meanwhile, in a small oven safe pan, melt the butter over medium low heat.
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Add the minced garlic, rosemary, and a pinch of freshly ground black pepper.
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Set to the side, and keep warm.
Grill the teres major steak:
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When the grill has preheated, brush the steak with a thin layer of oil.
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Using long tongs, place the steak directly on the hot side of the grill. Use caution as the oil can cause flare-ups.
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Rotate the steak, about every 45 to 60 seconds, as a sear forms, to cook it evenly on all sides.
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Use a digital meat thermometer to make sure to not cook this steak past rare to medium-rare (120-130°F) for the most tender results, about 7 to 10 minutes.
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Carefully remove the steak from the grill and transfer it to a rimmed baking sheet.
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Immediately brush the steak with a hearty coating of garlic butter, letting the steak rest in a puddle of it.
Rest and Serve:
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Let the steak rest for 5 to 7 minutes before carefully slicing it into thin strips against the grain, no more than ¼” thick (the width of a pencil).
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Arrange the steak on a serving platter and drizzle it with the remaining garlic butter and any reserved juices.
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Sprinkle with a pinch of flakey salt and serve immediately.
For a Charcoal Grill:
- Prep the steak as directed.
- Arrange lit charcoal in the center of your grill. Clean and oil the grill grates. Nestle the grill grate back into place and cover with the lid.
- Adjust the air vents for maximum airflow to get the coals ripping hot.
- When the grill is ready, place the steak directly over the hot coals, and using long grilling tongs, rotate the steak quickly as it sears on every side, until it reaches an internal temperature of 120-125°F.
- Baste, rest, and slice the steak as directed.
- Because this steak cooks quickly, adding wood chips or chunks will not add much additional flavor. For the best flavor, we recommend Cowboy Brand hardwood lump charcoal.
For a Gas Grill:
- Prep the steak as directed.
- Preheat your gas grill by lighting all the burners.
- Clean and oil the grilling grate.
- Close the lid and allow the grill to preheat for 5 to 10 minutes.
- Turn off 2 of the burners and place the prepared steak directly over the hot side of the grill.
- Using long grilling tongs, rotate the steak often to sear it on all sides, cooking it to 120-125°F.
- Remove the steak from the grill, baste, rest and serve as directed.
For a Pellet Grill:
- Prep the steak as directed.
- Preheat your pellet smoker to sear or to its highest setting, around 500 degrees F.
- Clean and oil the grill grate.
- Close the lid and allow the grill to preheat.
- Place the teres major on the grill and cook it, rotating often to rare or medium rare.
- Remove the steak from the grill, baste it, and rest it as directed before slicing it to serve.
Helpful Links:
Serving: 1serving | Calories: 281kcal | Carbohydrates: 3g | Protein: 1g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1168mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 875IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.1mg
