Go Back
–+ servings
A steak dish garnished with herbs, served with a side of sautéed greens and vegetables, on a rectangular black plate beside a knife on a wooden table.
Print Recipe Add to Collection
5 from 1 vote

Grilled Teres Major Steak Recipe with Garlic Butter

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.
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 281kcal
Author: Kita Roberts

Ingredients

For the steak:

  • 1 teres major steak
  • 1 tsp Kosher salt
  • 1 tsp oil use a high-heat neutral oil like avocado oil

For the garlic butter:

  • 5 tbsp Unsalted Butter
  • 5 Garlic minced
  • Fresh Rosemary minced
  • Freshly Ground Black Pepper

Garnish:

  • Flakey salt for serving

Instructions

Prep the steak:

  • Remove the steak from the package and pat the steak dry with paper towels.
  • Liberally season all sides of the meat with salt.
  • Place the steak on a wire rack nestled over a baking sheet and place in the refrigerator overnight.

Prep the grill:

  • Preheat your grill for high heat. See our notes below for gas grills, charcoal grills, and pellet grills.
  • Clean and oil the grates.
  • Meanwhile, in a small oven safe pan, melt the butter over medium low heat.
  • Add the minced garlic, rosemary, and a pinch of freshly ground black pepper.
  • Set to the side, and keep warm.

Grill the teres major steak:

  • When the grill has preheated, brush the steak with a thin layer of oil.
  • Using long tongs, place the steak directly on the hot side of the grill. Use caution as the oil can cause flare-ups.
  • Rotate the steak, about every 45 to 60 seconds, as a sear forms, to cook it evenly on all sides.
  • 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.
  • Carefully remove the steak from the grill and transfer it to a rimmed baking sheet.
  • Immediately brush the steak with a hearty coating of garlic butter, letting the steak rest in a puddle of it.

Rest and Serve:

  • 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).
  • Arrange the steak on a serving platter and drizzle it with the remaining garlic butter and any reserved juices.
  • Sprinkle with a pinch of flakey salt and serve immediately.

Notes

Normally, we advocate cooking your steak to your personal tastes; however, we caution against cooking this steak past medium-rare to really enjoy its buttery, tender texture. 
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:

Nutrition

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