Griddled Steak Migs (teres Major) Recipe
Make Griddled Steak Migs (teres Major) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Marinade
Finishing & Serving
Method
Steak & Marinade
- 1
Trim and score
Remove the teres major from refrigeration 30–45 minutes before cooking so it comes toward room temperature. Trim any large silverskin or excess fat; leave a thin fat layer if present. Lightly score the surface against the grain in 1/8-inch shallow cuts to help the marinade penetrate.
- 2
Prepare marinade
In a small bowl whisk together olive oil, soy sauce, Worcestershire, minced garlic, black pepper, kosher salt, and smoked paprika until combined.
- 3
Marinate
Place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat all sides. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature for 20–30 minutes before cooking.
- 4
Preheat griddle
Heat a heavy cast-iron griddle or skillet over medium-high heat until hot — about 5–8 minutes. To test, sprinkle a few drops of water: they should dance and evaporate immediately. Lightly oil the griddle (wipe with a paper towel dipped in a little oil) to create an even nonstick surface.
- 5
Season just before searing
Pat the steak dry with paper towels to remove excess marinade (this helps form a good crust). Lightly brush or rub with 1 teaspoon of olive oil if surface looks dry. Season both sides lightly with an additional pinch of coarse sea salt and a grind of black pepper just before placing on the griddle.
- 6
Sear and griddle
Place the steak on the hot griddle. Do not move for 2–3 minutes to develop a crust. Flip and sear the second side for 2–3 minutes. For a 1–1¼ inch teres major aiming for medium-rare, reduce heat to medium after initial sear and continue cooking 2–4 minutes per side depending on thickness, or until an instant-read thermometer inserted into the center reads 125–128°F (52–53°C) for medium-rare. For medium aim for 135°F (57°C).
- 7
- 8
Rest the steak
Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Resting allows juices to redistribute and brings the internal temperature up a few degrees.
Finishing & Serving
- 9
Finish sauce and slice
While the steak rests, melt the remaining 1 tablespoon of butter in a small pan over low heat. Stir in chopped parsley and lemon juice. Slice the teres major thinly against the grain in 1/4-inch slices for maximum tenderness.
- 10
- 11
Serving suggestion
Pair with griddled vegetables, roasted potatoes, or a simple green salad. Leftovers keep well refrigerated up to 3 days and are great thinly sliced for sandwiches.