Teres Major With Truffle Butter
Dry-brined teres major seared in cast iron and finished with a rich truffle-Parmesan butter — a filet-mignon-tender steak dinner without the price tag.
The Teres Major is also known as the Butcher's Cut Oyster Steak, as it's as tender as the filet mignon without the hefty price tag. You can find this cut from Ickes Beef here on the Range Market website!
Ingredients
- 1 teres major cut
- S&P
- Fresh herbs — rosemary, thyme &/or parsley
For the Truffle Butter:
- 1/2 stick unsalted butter
- 1 tbsp truffle paste/oil
- Fresh parsley
- Fresh grated Parmesan (1-2 tbsp)
- S&P
Instructions
- Dry brine your steak by coating it in salt, pepper, and fresh herbs. Wrap in plastic wrap and leave in the fridge for 24 hours.
- Set out at room temperature for 30 minutes before cooking.
- Cook in an oiled cast iron skillet for 4-7 minutes each side, depending on desired wellness.
- Allow this steak to REST for at least 15 minutes before slicing and serving. Because of where this cut is located on the animal, it requires more time to set so no juices are lost.
- For the butter: combine room-temperature butter and all truffle butter ingredients in a small dish.
- Add a hefty tablespoon to the cast iron skillet to cook your steak in, and serve a knob on top of your prepared and sliced steak medallions.
Enjoy!