Remove the teres major steak from the fridge and let it rest at room temperature for 30–45 minutes. This helps ensure even cooking and better texture.

Use a paper towel to pat the steak dry on all sides. This helps create a better sear.

Season both sides generously with:

Kosher salt

Freshly ground black pepper

Garlic powder

Onion powder

Let the seasoning sit for at least 10 minutes to absorb into the meat.

Heat a cast iron skillet (or grill) over medium-high heat until it’s hot and lightly smoking. Add 2 tablespoons of olive oil and swirl to coat the surface evenly.

Place the teres major steak in the hot skillet. Let it sear without moving it for 3–4 minutes on one side until a golden-brown crust forms. Flip the steak and sear the opposite side for an additional 3–4 minutes to achieve even browning.

Lower the heat to medium. Add 2 tablespoons of unsalted butter, crushed garlic cloves, and fresh rosemary or thyme to the pan. Tilt the skillet slightly and spoon the melted butter over the steak repeatedly for added flavor and moisture.

Ensure the steak is cooked to your liking by using a meat thermometer to check the internal temperature.

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

This cut of meat is most tender and flavorful when cooked to medium-rare. Remove it from the pan once it reaches your preferred doneness.

Transfer the steak to a cutting board. Tent the steak loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute. This allows juices to redistribute, keeping the steak juicy.

Slice the steak against the grain into thin medallions for maximum tenderness. Serve immediately with your favorite sides or sauces (see Serving Suggestions in Section 6).