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Teres Major Beef Steak | Tender Organic Steak with Herbs
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Knuspr-Küche
Das Geheimtipp-Teilstück der Fleischermeister: Regionales Bio-Teres-Major aus dem Havelland, scharf angebraten und mit frischem Rosmarin, Knoblauch und Butter veredelt.
Ingredients
Preparation method
Take the teres major steak out of the fridge about 30 minutes before cooking, pat dry, and season all over with salt.
Heat a heavy cast-iron pan over high heat. Sear the steak on both sides for 2 to 3 minutes each until a flavorful crust forms.
Reduce the heat. Add butter, crushed garlic cloves, and rosemary sprigs to the pan. Continuously baste the steak with the foaming herb butter (arroser).
Chef's tip
The teres major (a trendy butcher's cut) is almost as tender as true tenderloin, but has an even more intense beef flavor. A short resting time allows the meat fibers to relax perfectly.
25 min
Under an hour
