Sous Vide Teres Major Steak Recipe

Sliced teres major steak on a blue plate with arugula and tomato garnish on a wooden table.

5 from 1 vote

Sous Vide Teres Major Steak Recipe

Unlock the full potential of teres major with our sous vide recipe. This often-overlooked cut, prized for its tenderness, receives star treatment: precision-cooked to your ideal doneness, then seared in a skillet with fragrant garlic, rosemary, and thyme. The result? A steak that rivals high-end restaurants - perfectly cooked from edge to edge, boasting a flavorful, herb-infused crust.

Prep Time5

Cook Time2 15

Resting Time5

Total Time2 25

Course: Main Course

Cuisine: French

Servings: people

Calories: 267kcal

Author: Kita Roberts

Ingredients

1/2 lb teres major steak
1 tsp salt
2 tbsp butter
2 - 2 Garlic cloves smashed
Fresh Rosemary
Fresh thyme

Instructions

Sous vide the steak:

Remove the steak from the package and pat it dry with paper towels.
Using a vacuum bag and sealer, seal the steak.
Preheat the sous vide water bath to 120 degrees F.
Fully submerge the steak in the preheated water and let it cook for 2 hours with the immersion circulator.
After 2 hours, carefully remove the bag from the water.
Remove the steak from the plastic bag and pat dry again.

Sear the steak:

Season on all sides with a liberal coating of salt.
Preheat a skillet to medium-high heat, until just smoking.
Add the butter and swirl to melt.
Add the smashed garlic and fresh herbs.
Using tongs, add the cooked steak to the hot skillet, quickly sear on all sides, rotating as needed for an even crust.
Make sure to baste the steak in the herb butter as you rotate it.
Carefully remove the steak from the hot pan and transfer to a cutting board.
Rest for 5 minutes.
Slice into thin strips against the grain and season with flakey salt and freshly ground black pepper to serve.

Nutrition