1/2 cut of teres major (approximately 1/2 pound)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons beurre rouge
Bring the meat to room temperature and season the outside with salt and pepper according to your taste. Heat the olive oil in your cast iron skillet and when it’s slightly smoking, add the meat. Sear and cook until rare (or however you prefer it). Let it rest for 10 minutes.
After the meat is done resting, slice into medallions and place a slice of beurre rouge on the top. Let it melt slightly, serve, and ENJOY!
***The meat in the picture looks really rare, and it was. The issue with teres major is that sometimes one end is much skinnier than the other. So when you’re cooking the whole thing, you could have half of it over-well-done and half of it pretty rare. As per usual, we opt for rare.
When it was too rare for us, (which is infrequent) we decided to “double sear” the medallions. We seared the whole half of the steak, and then seared the medallions after that for about 30 seconds a side. This produced a still delicious and rare steak for those larger pieces that didn’t quite get cooked enough the first go around.