Pat the teres major dry and, if needed, trim any silver skin or fat from the meat.

Seaon the steak liberally with salt and arrange it on a baking sheet in the fridge for 2 to 4 hours to air dry.

When ready to cook, let the steak sit at room temperature for 20 or so minutes.

Preheat a large cast iron skillet ro medium-high heat until just smoking.

Add 2 tablespoons of butter to the pan and swirl to coat.

As soon as the butter has finished frothing, add the rosemary and smashed garlic to the pan.

Then add the teres major. You should immediately hear a sizzle.

Allow the steak to cook, forming a crust, undisturbed for 2 to 3 minutes. Rotate to sear all sides, basting in the melted butter as it cooks.

Cook the teres major steak to 125 degrees F, using an instant-read thermometer to check the internal temperature accurately.

Remove the steak from the heat and place the remaining butter on top. Tent loosely with foil and rest for 5 to 7 minutes.

To serve, slice the steak into thin strips on a bias against the grain for the best bite.