Teres Major Recipe

Marinate

Pat the 9-oz teres major dry with paper towels. In a small bowl combine 1 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Rub the mixture over both sides of the steak and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear and Finish

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4 minutes. Add 1 tbs unsalted butter to the pan and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add the optional thyme sprig and baste the steak with pan juices for 1–2 minutes, cooking to an internal temperature of 125–130°F for medium-rare (about 2–4 more minutes depending on thickness). Transfer steak to a cutting board and tent loosely with foil; rest for 6–8 minutes before slicing across the grain.

While resting, reserve pan juices for serving — spoon over sliced teres major.

If using broccolini or similar, trim woody ends. Toss 6 oz vegetables with 1 tbs olive oil, lemon zest from 1/2 lemon, 1/2 lemon juice, 1/4 tsp salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes if using.

Heat a separate skillet over medium-high heat. Add the vegetables in a single layer and cook, stirring occasionally, 3–5 minutes until bright and just tender with light char. If thicker vegetables, cover for 1 minute to steam then uncover and toss. Finish with a squeeze of remaining lemon juice if desired and transfer to a warm plate to serve alongside the steak.

Preheat oven to 425°F (220°C). Scrub the russet potato and dry. Rub the skin with 1 tsp olive oil and 1/4 tsp kosher salt. Prick potato a few times with a fork and place directly on the oven rack or on a baking sheet. Bake 45–60 minutes until the skin is crisp and a skewer slides easily into the center (time depends on potato size).

Remove potato from oven and let sit 2 minutes. Cut a lengthwise slit and press ends to open. Add 1 tbsp unsalted butter into the cavity and mash lightly with a fork to fluff the interior. Stir in 2 tbs sour cream, season with 1/8 tsp black pepper, then top with 1/4 cup shredded cheddar, 2 tbs crumbled bacon and 1 tbsp sliced green onions. Return to oven for 2–3 minutes if you want the cheese melted, then serve hot.